Int J Biol Med Res.2020 ;11(2):7017-7022 Int J Biol Med Res www.biomedscidirect.com Volume 11, Issue 2, APRIL 2020

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Original article Biochemical Composition and Gross Energy Value of Garua Bachcha, Clupisoma garua from a Coastal River, Nitai Roya, Md. Rahamat Ullahb, Md. Arifur Rahmanb, Md. Hasanuzzamanc, Abu Tareqd, Suprokash Chakmae aDepartment of Biochemistry and Food Analysis, Patuakhali Science and Technology University, Dumki, Patuakhali-8602, Bangladesh. bDepartment of Fisheries Biology and Genetics, Patuakhali Science and Technology University, Dumki, Patuakhali-8602, Bangladesh. cDepartment of Environmental Sanitation, Patuakhali Science and Technology University, Dumki, Patuakhali-8602, Bangladesh. dDepartment of Food Microbiology, Patuakhali Science and Technology University, Dumki, Patuakhali-8602, Bangladesh. eDepartment of Fisheries Technology, Patuakhali Science and Technology University, Dumki, Patuakhali-8602, Bangladesh.

A R T I C L E I N F O A B S T R A C T

Keywords: Clupisoma garua is a catfish species of the order Siluriformes locally known as Ghaura/Gharua Clupisoma garua energy content which is native to Bangladesh, Pakistan, , Myanmar, and . This study was carried out Payra River from January 2019 to September 2019 at three months interval to estimate the proximate proximate composition composition and energetic value of C. garua from the Payra River through AOAC standard method. Significant differences were observed in case of proximate composition (P < 0.05) for moisture (74.77-75.46%), ash (2.11-2.44%), crude protein (18.69-19.09%) and lipid (2.74- 2.84%) contents. Moreover, the energy contents of these samples were calculated from the proximate analysis using accepted conversion factors. The energy contents range from 76.40- 77.57 Kcal in this study. This energy content and valuable information on the rich nutrient composition of C. garua should guide policy and programs to improve food and nutrition security, as well as these values, are useful references for consumers to choose fish based on their nutritional contents in Bangladesh. c Copyright 2010 BioMedSciDirect Publications IJBMR - ISSN: 0976:6685. All rights reserved.

1. Introduction Fisheries have been playing a vital role not only in providing Pakistan, India, Myanmar, and Nepal [2]. It is enlisted in the food security but also in the economy of Bangladesh. Bangladesh IUCN Red List for Bangladesh as an endangered species [3] due to is the third-largest producer of captured fisheries in the world, its highly declined population, caused by threats, like siltation, after China and India and fifth position in total fish production overexploitation, aquatic pollution, etc. Fish a major source of around the globe [1]. In Bangladesh, the fisheries sector food for humans, affords animal protein, excellent dietary sources contributes 60% of the total animal protein intake but fisheries of highly unsaturated fatty acid (HUFA) and polyunsaturated fatty contribute 20% of the total global protein intake. However, the acid (PUFA), especially the omega-3 fatty acids, eicosapentaenoic alarming issue is that among the total capture 90% was immature acid (EPA) and docosahexaenoic acid (DHA) [4]. The demand for fish and in the last two years this problem has shrunk by 20% fish in the market has gradually amplified due to an increase in around the world but escalated by 3 % in Bangladesh [1]. population and their apparent nutritional values. The nutritional However, the Payra River in the Patuakhali district supports a few values of fish products depend on their proteins, lipids, minerals numbers of commercially important fish species including and vitamin content. Fish proteins have high values because they Clupisoma garua. C. garua is a catfish species of order Siluriformes are characterized by the presence of essential amino acids in good locally known as Ghaura/Gharua is native to Bangladesh, quantities [5-8]. The polyunsaturated fatty acids present in fish

* Corresponding Author : MD. Arifur Rahman have been shown to play an important role in human nutrition [9]. Assistant Professor They have also medicinal and preventive effects on many human Department of Fisheries Biology and Genetics Faculty of Fisheries diseases such as cardiovascular diseases, cancers, rheumatoid Patuakhali Science and Technology University Dumki, Patuakhali-8602, Bangladesh arthritis, and inflammation [10,11]. Minerals play a vital role in Email: [email protected] conserving body functions because they maintain acid-base Mobile Number: +880-1783-401-582; Fax: +88-04427-56009 c Copyright 2011. CurrentSciDirect Publications. IJBMR - All rights reserved. Nitai Roy/Int J Biol Med Res.11(2):7017-7022 7018

balance, and help bond formation [12]. They also control the water Lipid Content balance in the body, help bones formation and teeth structure, and The lipid content of the fish was determined by weighing 5 g of catalyze many metabolic reactions [13]. The importance of minerals sample wrapped in a filter paper in a Soxhlet apparatus using as food ingredients is not only their nutritional and physiological petroleum ether. This was done for 4 hours. The extracted materials roles, but they also contribute to food flavor and also activate or left after the solvent had evaporated were weighed, and the lipid inhibit enzyme-catalyzed and other metabolic reactions, and they content was calculated. affect the texture of food [14]. Fish muscle and bones serve as good sources of essential minerals [15]. In fish, minerals are mainly Ash Content stocked in bones and skeleton but unfortunately, they are the discarded parts of fish. Moreover, some persons eat both bones and Dried samples obtained in the process of moisture content flesh during their mealtime. Knowledge of the nutritional estimation were heated in a muffle furnace at 550°C for several composition of fish of different freshwater fishes is very limited. This hours. The percentage of ash was calculated by subtracting the study aimed to estimate the nutritive as well as the energetic value of weight of ash from the initial weight. C. garua belonging to the order Siluriformes from the Payra river. Carbohydrate Content MATERIALS AND METHODS Sample collection Deducting the sum of fat content, protein content, ash content, and moisture content from 100 gave the total carbohydrate content The fish species Clupisoma garua was chosen and purchased of the sample [17]. fresh on board from the fishermen of the Payra River (Figure 1). Then the fresh fish samples were preserved in icebox containing ice with a Moisture Content fish: ice ratio of 1:2 (w/w) and transferred to the Central Laboratory of the Patuakhali Science and Technology University, Bangladesh. The amount of moisture in the fish was determined according to The samples were collected from January 2019 to September 2019 AOAC [16]. The samples were dehydrated in an oven at 101°C for at three months interval. about 10 hours until constant weights were gained, then cooled in a desiccator and reweighed. Moisture content was considered to the Sample preparation differential between fresh and dry weights.

After the morphometric measurement of the fishes taken, they Statistical analysis were dissected with a cleaned stainless-steel knife. The heads and viscera were discarded. The edible part meaning flesh and skin All the results conveyed are the mean of three measurements. which represent the parts consumed by the local population was cut Data were presented as mean ± standard deviation. To test the into small pieces and minced. The central vertebra was removed differences, one-way ANOVA was performed. Significance was thoroughly. For lipids analyses, the fresh edible part was used established at P < 0.05. Statistical analyses were performed using immediately. For proteins, ash and mineral analyses, the samples SPSS 25.0 for windows (SPSS, Chicago, IL, USA). were dried in an oven (Blinder, 14D-78532) at 45 °C for 48 h and were homogenized thoroughly in a food blender with stainless steels RESULTS AND DISCUSSION cutters. Protein

The aquatic species are good protein sources. Protein has been Proximate analysis reported to be the most vital biomolecule in fish and other aquatic Protein Content animals [18]. The fish (C. garua) contain protein ranges from 18.7% to 19.14% which is more than many other fishes in our country The protein content of the fish was analyzed by the Kjeldahl (Figure 2). So, it can be called a high protein fish. Besides, fish protein method [16]. The samples went through the three steps of digestion, has since long been considered to have high nutritional value [19]. distillation, and titration using a conversion factor of 6.25 to convert Moreover, aquatic protein is highly digestible and rich in several total nitrogen to crude protein. The percentage of protein in the essential amino acids that are limited in terrestrial meat proteins, for samples was calculated afterward. Nitai Roy/Int J Biol Med Res.11(2):7017-7022 7019

example, methionine and lysine as suggested by Tacon and Metian 0.94% (Figure 5). The carbohydrate content in fish can be [20]. So, this fish can be a great source of protein for the people of our considered as insignificant proximate content, as the values were country. This finding is similar to that of Fagbuaro et al. [21] and derived and estimated from the difference of other compounds. Ayanda et al. [22] who reported protein values between 19% and Subsequently, the carbohydrate content in fish is generally very low 22% in Sudanonautes africanus and some fish species from Ogun and practically considered near to zero [31,32]. River, respectively. However, the protein content of fish conveyed here (23.75%) was comparably poorer than that was described by Moisture Fawole et al. [23] who reported about 38.40% in O. niloticus. As Moisture is another important element of fish body opined by them, these differences may be attributed to the constitution. The moisture content of a given sample is the measure absorption capability and conversion potentials of essential of its water content. This fish contains a large amount of water nutrients from their diets. Moreover, in this case, the protein content ranges from 74.77% to 75.46% (Figure 6). The skin of fish is soft is lower may be as a result of changes in the aquatic environment which allows for easy permeability of water through the skin-water from where the fishes were collected and the difference in the interface, as such can easily acquire more water into its body. High species. moisture content is good for organisms as it will allow enzymatic reactions to go on smoothly (Table 1). However, the high moisture Lipid content in fish can also be unfavorable by making the fish susceptible Consumption of fish has an affirmative effect on human health to spoilage by microorganisms, increasing oxidative degradation of due to its worthy proximate composition. This fish contains a little polyunsaturated fatty acids and ultimately decrease the quality of amount of lipid ranges from 2.73% to 2.84% which is good for fish thereby reducing its preservation time [33]. human health (Figure 3). In more recent research showed that a decreased risk of metabolic syndrome in adults has been attributed Energy content of Clupisoma garua to the consumption of lean fish [24]. The fat content of this fish was slightly lower than the fat content gained by Osman et al. [25], who The analyses of the total body mass of fishes are very much also used the same fat extraction method. The changes in fat content important and indicated that the gross energy content could be could be due to many reasons as fat content in fish varies according easily calculated from the dry matter content of the fish. The energy to species, seasons and geographical variations. Maturity and age content of the Clupisoma garua was calculated based on their variation in similar species may also contribute to the significant content of crude protein, fat, and carbohydrate using the formula differences in the total lipid content [26]. According to Ackman [27], described by Crisan and Sands [34]. The results presented in this generally, fish can be grouped into four categories according to their study demonstrate the variability in the energy contents of the fat content: lean fish (<2%), low fat (2–4%), medium fat (4–8%), and Clupisoma garua analyzed (Table 2). The energy contents are high fat (>8%). So, the fish can be categorized as low-fat fish. directly related to the nutritional status, growth, and stress factors that affect the fishes. When the gross energy content is below 4 Ash KJ/kg, freshwater fishes are in poor condition, leading to stress- Ash measures the mineral content of an organism and it is the caused energy-deficiency syndrome and resulting in extensive inorganic residue of burnt organic matter. The ash content of the fish physiological disorders, diseases, and mortality [35-37]. The ranges from 2.13% to 2.43% which is also relatively low (Figure 4). assessment of the energy status in fish stocks and their nutrients has This finding is dissimilar from that of Ayanda et al. [22] who reported to be considered within several applications, e.g. in ichthyological, ash values between 2.91% and 7.56% in some fish species from ichthyopathological, and ecological investigations [38,39]. However, Ogun River which is higher from the current study but similar to the these bio-energetic investigations create a large analytical effort. findings of the Ayanda et al. [28]. The differences in the With the formula for evaluating the gross energy content in concentration of minerals may be influenced by different factors freshwater fishes by their dry matter content, as demonstrated in including seasonal changes, age, sex, size, and sexual maturity, food this paper, a simple and practicable method for the investigation of source, and availability in the respective habitat of organisms and freshwater fishes in natural water bodies, gravel pits, ponds, and other factors such as water chemistry, salinity, temperature, and aquaculture facilities is readily available. contaminants [29,30].

Carbohydrate In catfish, the carbohydrate content is relatively low than other fishes. The carbohydrate content of C. garua ranges from 0.92% to Nitai Roy/Int J Biol Med Res.11(2):7017-7022 7020

Figure 1: Map showing the Clupisoma garua sample collection Figure 3: Lipid content in Clupisoma garua collected from Payra area in the Payra river, Patuakhali. river, Bangladesh

Figure 2: Protein content in Clupisoma garua collected from Figure 4: Ash content in Clupisoma garua collected from Payra Payra river, Bangladesh. river, Bangladesh Nitai Roy/Int J Biol Med Res.11(2):7017-7022 7021

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