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18 Proximate Composition of Some Small Indigenous Fish Int. J. Sustain. Crop Prod. 3(4):18-23 (June 2008) PROXIMATE COMPOSITION OF SOME SMALL INDIGENOUS FISH SPECIES (SIS) IN BANGLADESH M. S. A. MAZUMDER1, M. M. RAHMAN1, A. T. A. AHMED1, M. BEGUM2 AND M. A. HOSSAIN3 1Department of Zoology, University of Dhaka, Dhaka-1000, 2Institute of Food Science and Technology (IFST), BCSIR, Dhaka-1205, 3Fisheries and Marine Resource Technology Discipline, Khulna University, Khulna, Bangladesh Accepted for publication: May 25, 2008 ABSTRACT Mazumder M. S. A., Rahman M. M., Ahmed A. T. A., Begum M. and Hossain M. A.2008. Proximate Composition of Some Small Indigenous Fish Species (SIS) in Bangladesh. Int. J. Sustain. Crop Prod. 3(3):18-23 The proximate biochemical composition of some small indigenous fish species i. e. Mola (Amblypharyngodon mola), Chapila (Gudusia chapra), Punti (Puntius chola), Chanda (Chanda nama), Batashi (Pseudeutropius atherinoides) and Kajuli (Ailia coila) were analyzed. Major nutrient compositions of raw muscles like protein, fat, moisture, ash were estimated. Proximate compositions were found to be varied among the species. Protein was estimated in A. mola (18.46 %), G. chapra (15.23 %), P. chola (14.08%), C. nama (18.26%), P. atherinoides (15.84%) and in A. coila (16.99%) respectively. Fat content was recorded as 4.10%, 5.41%, 3.05%, 1.53%, 2.24% and 3.53% respectively in the six species of fish. The highest level of moisture content was found in C. nama (78.62%) and the lowest was in A. coila (65.88%). The percentage of ash content was highest in C. nama (3.92%) and lowest in G. chapra (1.55%). The present findings revealed that the highest protein content was recorded as in A. mola ((18.46 %) but the fat was highest in G. chapra (5.41%). The overall nutrient contents of studied small indigenous fishes were observed as higher or equal to those of larger fish species. Key words: Proximate composition, small indigenous fish species INTRODUCTION Fish is one of the most important sources of animal protein and has been widely accepted as a good source of protein and other elements for the maintenance of healthy body (Andrew, 2001). They have significant role in nutrition, income, employment and foreign exchange earning of the country. Frozen fish and fisheries products contribute to nearly 5% of the country’s foreign exchange earnings of Bangladesh (Ahmed, 2003). Fisheries contribute about 80% to the nation’s animal protein intake (DOF, 2003). Fish and shellfish are the primary sources of animal protein and valuable in the diet because they provide a good quantity (usually 70 per cent or more) of protein of high biological value, particularly sulphur containing amino acids (Latham, 1997). Small indigenous fish species are valuable source of macro and micronutrients and play an important role to provide essential nutrients for the people of Bangladesh. Small indigenous fish like mola, chapila, punti, chanda, batashi have high nutritional value in terms of proteins and vitamins that are not commonly available in other foods. They were once abundant in rivers, streams, canals, beels, and ponds. They are usually caught by a large number of subsistence fishermen and provide a major protein of animal protein intake of poor households. So it is essential to know the proximate composition of the fish to report their nutrient composition from the public health point of view. There are some information on the biochemical and nutritional studies of some freshwater fish species (Kamaluddin et al., 1977; Gheyasuddin et al., 1979). Rubbi et al. (1987) mentioned proximate composition of some commercial spcies of freshwater fish. Naser et al. (2007) stated the proximate composition of shellfish (prawn and shrimp) in Bangladesh. Stansby (1954) has established that information on the chemical composition of fish in respect to the nutritive value is important to compare with other source of animal protien, foods such as meat and poultry products. Inspite of huge amount of fish protein consumption, there are a few reports on the nutritive or caloric values of small indigenous fish. As a result, peoples are confused to take required amount of calorie from fishes. Small indigenous fish particularly Mola (Amblypharyngodon mola), Chapila (Gudusia chapra), Punti (Puntius chola), Chanda (Chanda nama), Batashi (Pseudeutropius atherinoides) and Kajuli (Ailia coila) are believed to have high degree of nutritive elements. But the major proximate compositions such as protein, fat, moisture and ash of these fish is not determined yet. Therefore, the aim of the present study was to determine the proximate composition of these small indigenous fish of Bangladesh. MATERIALS AND METHODS A good number of small indigenous fish like Mola (Amblypharyngodon mola), Chapila (Gudusia chapra), Punti (Puntius chola), Chanda (Chanda nama), Batashi (Pseudeutropius atherinoides) and Kajuli (Ailia coila) were collected from different fish markets of Dhaka city during April to June 2007. After collection, fishes were immediately carried to the laboratory of the Institute of Food Science and Technology (IFST), BCSIR, Dhaka for analysis. After washing with tap water, the fish were frozen at -180 C until laboratory analysis. Proximate © 2008 Green World Foundation (GWF) 18 Int. J. Sustain. Crop Prod. 3(4) (June 2008) M. S. A. Mazumder et al compositions of fish were determined by conventional method of AOAC (Association of Official Analytical Chemicals) on weight basis. (AOAC, 1987). Estimation of moisture: At first, the initial weight of the samples was taken. Then samples were dried in an oven (Memmet 854 Schwabach) at about 1050 C for about 8 to 10 hours until a constant weight was reached and cooled in a desiccator and weight again .Then the samples were minced in an electric grinder. The percentage of moisture content was calculated by the following equation: Percentage (%) of moisture = (Weight loses/Original weight of sample) × 100 Estimation of fat: For the estimation of fat content, the dried samples left after moisture determination were finely grinded and the fat was extracted with a nonpolar solvent, ethyl ether. After extraction, the solvent was evaporated and the extracted materials were weighed. The percentage of fat content was calculated as: Percentage (%) of fat = (Weight of extract/Weight of sample) × 100 Estimation of protein: The protein content of the fish was determined by micro-kjeldahl method. It involves conversion of organic nitrogen to ammonium sulphate by digestion with concentrated sulphuric acid in a micro- kjeldahl flask. The digest was diluted, made alkaline with sodium hydroxide and distilled. The liberated ammonia was collected in a boric acid solution and was determined titrametrically. The percentage of protien in the sample was calculated by the following equation: Percentage (%) of protien = (c-b) × 14 × d × 6.25/a × 1000 × 100 Where, a = sample weight (g) b= volume of NaOH required for back tittration and nuetralize 25ml of 0.1N H2SO4 (for sample) c= volume of NaOH required for back tittration and neutralize 25 ml of 0.1N H2SO4 (for blank) d=normality of NaOH used for titration 6.25= conversion factor of N to protien 14= atomic weight of N Estimation of ash: The ash content of a sample is the residue left after ashing in a muffle furnace (Gerhardt) at about 550-600 C till the residue become white. The percent of ash was calculated as follows: Percentage (%) of ash = (Weight of ash / Weight of Sample) × 100 Data were analyzed by using SPSS.11 statistical programme with five per cent level of significance. RESULTS AND DISCUSSION Protein content: The protein content was estimated as 18.46%, 15.23%, 14.08%, 18.26%, 16.99%, and 15.84% in A. mola, G. chapra, P. chola, C. nama, A. coila, and in P. atherinoides respectively. The highest value was found in A. mola and lowest value recorded in P. chola. Figure 1 states that the variation of protein contents among the studied fish is not so high and it ranged from 14.08%- 18.46%. It is due to mainly for species variation. This result more or less coincides with the findings of Nabi and Hossain (1989) in M. aculeatus and of Salam et al. (1995) in P. gononiotus. This result also states that the protein content in A. mola and C. nama is higher than that of Heteropneustes fossilis which was found to be 18.25% by Salam (2002). Table 1. Variations of protein, fat, moisture and ash (%) in different small indigenous fish species Protein (%) Fat (%) Moisture (%) Ash (%) Fish species (mean ± SD) (mean ± SD) (mean ± SD) (mean ± SD) A. mola 18.46±1.86 4.10±0.98 76.38± 2.52 1.64±0.54 G. chapra 15.23±1.78 5.41±0.75 75.07± 3.05 1.55±0.56 P. chola 14.08±2.01 3.05±0.45 74.43±3.56 1.19±0.29 C. nama 18.26±2.50 1.53±0.25 65.88±3.00 3.92±0.54 P. atherinoides 15.84±1.50 2.24±0.40 73.32±2.98 3.29±0.68 A. coila 16.99±1.75 3.53±0.58 78.62±3.98 1.98±0.65 19 Int. J. Sustain. Crop Prod. 3(4) (June 2008) Proximate Composition of Some Small Indigenous Fish Species (SIS) in Bangladesh 19 18 17 16 Protein 15 14 13 12 11 Protein contents (%) contents Protein 10 s a e r d ama ap n oi h . in A. mola . c P. chola C A. coila G her at Fish species P. Figure1. Variation of protein contents (%) in different fish species Fat Content: Table 1 shows the fat contents in different small indigenous fish species. The highest value of lipid content was recorded in G. chapra (5.41%) and the lowest was in C.
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