Nutritional Analysis and Overall Diet Quality of Fresh and Sun-dried Mystus bleekeri

Abstract

Background: Mystus bleekeri (M. bleekeri) is a small, freshwater catfish, with a maximum length of 15.5cm, which belongs to family Bagridae and order Siluriformes. It can be consumed both in fresh and processed form. Sun-drying is one of the most important traditional methods for processing M. bleekeri. However, neither fresh nor sun-dried M. bleekeri is normally consumed in raw form. Various cooking methods are applied to prepare them. Objective: The objective of the present study is to estimate the nutritional values of fresh and sundried Mystus bleekeri and evaluate the effect of different cooking methods on their nutrient contents. Methods: Proximate Analysis of minerals, amino acids, and fatty acids was performed using sophisticated analytical instruments. Results: Changes in various micronutrients and macronutrients were observed in the present study. The total amount of fat and ash content was found to be higher after frying in a fresh sample of M. bleekeri. Mineral content was found to be higher in sun-dried fish whereas that was reduced after boiling. Aspartic acid was the major component of fish protein. Saturated fatty acids were the most abundant in both fresh and sun-dried M. bleekeri which were increased through frying. Conclusion: The present experiment showed that after frying, minerals and fatty acids content exhibited higher concentration in both fresh and sun-dried M. bleekeri which is good for human health.