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Proximate Composition of Estuarine Fish Paradise Threadfin, Polynemus Paradiseus (Linnaeus, 1758)

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Proximate Composition of Estuarine Fish Paradise Threadfin, Polynemus Paradiseus (Linnaeus, 1758) AMERICAN JOURNAL OF FOOD AND NUTRITION Print: ISSN 2157-0167, Online: ISSN 2157-1317, doi:10.5251/ajfn.2016.6.4.123.131 © 2016, ScienceHuβ, http://www.scihub.org/AJF Proximate Composition of Estuarine Fish Paradise Threadfin, Polynemus paradiseus (Linnaeus, 1758) Tanvir Hasan Majumder1, A. K Jilani Chowdhury1, Md. Golam Sarwer1,*, Md. Mahmudul Hasan Rony2 and Mst. S. Sharmin3 1Department of Fisheries and Marine Science, Noakhali Science and Technology University, Noakhali, Bangladesh. 2Department of Biochemistry and Molecular Biology,University of Chittagong, Bangladesh. 3Department of Aquaculture, Bangladesh Agricultural University, Mymensingh, Bangladesh. *Corresponding author: Md. Golam Sarwer, E-mail: [email protected] and Mobile: +8801712729011 ABSTRACT The study was carried out to identify the variation in proximate composition of Paradise threadfin, commonly known as Tapasi, Polynemus paradiseus according to their size. This experiment was necessary to obtain nutritional data for dietary planning. For nutritional investigation the fish was collected from the Sonapur fish market of Noakhali district of Bangladesh in 2012. The proximate composition of the experimented fish indicated that crude protein is the main component of the species. Proximate composition of large and small size tapasi shows variation where crude protein and lipid (oil) show variation. Protein content was found higher in large fish than in smaller fish. Protein content in large fish sample was 58.24% and small fish sample was 56.96% on dry matter basis. Lipid (oil) content variation in large fish sample was 29.84% and small fish sample was 28.42% on dry matter basis. Ash content in large fish sample was found 11.87% and small in fish sample 14.28% on dry matter basis. The value of ash in the large sample was recorded as 0.05% and in small fishes was 0.34% on dry matter basis. The present study conclude that nutritional ingredient are variable in different size Tapasi fish (P. paradiseus) and the studied fish species can play a significant role to fulfill the nutrient demand of poor people of the country. Keywords: Paradise Threadfin, Carbohydrate Content, Ash, Protein and Lipid Content etc. INTRODUCTION situation. In the last 35 years or so the country‟s population almost got doubled. So the gap between Bangladesh is a country which has vast marine, the demand and supply of fish is widening day by day coastal and inland water having marvelous fisheries and the poor people in the country could not afford potential. Fish plays an important role in the nutrition fish as their daily food item. of the people of Bangladesh from time immemorial. Once upon a time fish was abundant in this country. P. paradiseus, belongs to the order Perciformes and There are about 265 (with 12 exotic and 24 prawn family Polynemidae is one of the commercially species) species of fish in the freshwater and 475 important fish in Bangladesh. This fish is commonly species of fish (with 36 shrimp species) available in known as riksha, tapasi, topse, ramsos, muni, rishi, marine waters in Bangladesh (DoF, 2010). Annual bairagi in Bangladesh. Its English name is „Paradise total fish production in Bangladesh is about threadfin‟. It contributes a significant portion to marine 30,6,1687 MT. In addition, fish also contributed about fish production in Bangladesh. It is important 60% to the nation‟s animal protein intake (DoF, commercial fishes in South Asia and Southeast Asia, 2012).So, people both rich and poor could easily especially in India, Thailand, Vietnam and afford fish in their daily diet. But for increasing Bangladesh. In the Hoogly estuary in West Bengal, population and environmental changes alters the P. paradiseusis next important to Hilsha fishery. It Amer. J. Food & Nutr., 2016, 6(4): 123-131 lives over sandy bottoms, regularly entering two different sizes large and small were bought in live freshwaters during breeding season and feeds mainly condition from the Sonapur fish market, near the on crustaceans (especially shrimps), small fishes and Meghna estuary in Noakhali district, and were benthic organisms.Proximate composition generally immediately carried to the laboratory of Fisheries and comprises the estimation of moisture, protein, fat and Marine Science Department, Noakhali science and ash contents of the fresh fish body. The percentage Technology University. composition of these constituents accounts for about Physical measurement and transportation: 96-98% of the total tissue constituents in fish Standard measurements of the samples were taken (Nowsad, 2007). The assessment of the proximate for total length and total weight (Plate 1.1 and plate composition of the fish is not only important to know 1.2). Then the samples were kept in an insulated cool its nutritive value, but also for its better processing box with ice and immediately transported to the fish and preservation (Mridha, 2005). nutrition laboratory of Bangladesh Agricultural P. paradiseus a good source of protein and iodine. It University in Mymensigh (Plate 1.3). Then the minimizes iodine deficiency and protects people from samples were separated and labeled and stored at - goiter. P. parasideus is a recent entry in the aquarium 20°c until laboratory analysis. trade in UK and Thailand. Some species have been Sample preparation for laboratory analysis: Each exported to Japan as aquarium fishes. It takes a part member of the sample species was cut into pieces in the aquatic food chain and consumes benthic with a sharp knife and then ground to make a organisms and small fishes and shrimps. P. homogenous pulp for analytical evaluation (Plate paradiseus can also be used as fish or in other fish or 2.1). poultry feed ingredients. Determination of Proximate composition: The MATERIALS AND METHODS samples were analyzed in triplicate determination for Collection of fish samples: The study was each chemical analysis. The conventional method of conducted from 15 October 2012 to 15 November AOAC (Association of Official Analytical Chemicals) 2012 for nutritional investigation. Tapasai fish species on weight basis (AOAC, 1995) was followed for are found mainly in lower part of Meghna river of determination of proximate composition. Noakhali districtof Bangladesh. Total 12 samples of Plate 1.1 Measurement of total weight of the fish. Plate 1.2 Measurement of total length of the fish. 124 Amer. J. Food & Nutr., 2016, 6(4): 123-131 Plate 1.3 Transportation of samples by insulated cool box using ice. Plate 2.1 Sample Preparation 125 Amer. J. Food & Nutr., 2016, 6(4): 123-131 Estimation of moisture: The moisture content of 105°c for about 8 to 10 hours until a constant weight fish was determined by allowing the wet muscle to was reached and cooled in a desiccators and weight dry by keeping it in an oven (Plate 2.2). The again. Then the samples were minced in an electric difference between the weight of muscle and its dry grinder (Plate 2.3). The percentage of moisture weight was the amount of moisture present in the content was calculated by the following equation: body or muscle. At first, the initial weight of the samples were taken and then samples were dried in an oven at about Plate 2.2 Hot air oven for moisture determination Plate 2.3 Moisture free blended sample Percentage (%) of moisture = (Weight loss / in a empty thimble paper, Then it was placed in a original weight of sample) ×100 soxhlet for extraction. The fat was extracted with a non-polar solvent, acetone. After extraction the Estimation of fat: For the estimation of fat content a solvent was evaporated and the extracted materials Soxhlet extraction apparatus was used for extracting were weighed. fat from the sample (Plate 3.1). First, the dried sample left after moisture determination were grinded finely and then a weight number of sample were kept Plate 3.1Soxlet apparatus Plate 3.2 Distillation unit 126 Amer. J. Food & Nutr., 2016, 6(4): 123-131 Plate 3.3 Digestion unit Plate 3.4Muffel furnace used for determination of ash Percentage of Fat content was calculated by the The whole process was completed in 3 phases. following equation: Digestion phase: A weighed sample was wrapped Percentage (%) of fat = (Weight of extract / Weight with a nitrogen free paper and dropped at the bottom of sample) ×100 of the kjeldahl digestion flask. 2.5gm of the digestion mixture and 30ml of concentrated H SO (36N) were Estimation of protein: The protein content of the 2 4 added into the flask. Then the flask was kept in the fish was determined by Micro-kjeldahl method. This digestion unit (Plate 3.3) where it was heated at (350- method actually figured out the total nitrogen of the 400)°C for 6 hours until the colour change of fish meat. Then the percentage of protein was thesolution from black to light bottle green. Colour calculated by multiplying the amount of total nitrogen changes of the sample solution from black to light with the conventional factor 6.25 (6.25 is the bottle green denote the completion of the digestion. conventional factor for meat). Distillation phase: A boric acid solution was made in This standard kjeldahl procedure is based on the a 500ml beaker by 150ml 4% boric acid and 1 drop following principle: mixed indicator solution (100mg of methyl red and Nitrogen of protein of the sample was converted into 25mg methylene blue in 100mlof 95% ethanol). The acid ammonium sulphate by digesting with 36N distillation unit (Plate 3.2) was then set up with the sulphuric acid in presence of catalyst mixture. From kjeldahl flask into the set which was previously the reaction mixture the liberated ammonia is distilled digested into the digestion chamber. 40% sodium off and collected in a beaker with 4% boric acid hydroxide was also added into the flask before being solution containing an indicator.
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