Nutritional evaluation of the different body parts of cuttlefish Sepia kobiensis Hoyle, 1885

Abstract

The basic nutritional components such as protein, carbohydrate, lipids, vitamins and minerals are chemical compounds essential to the growth and health of a living being. Hence, in the present study, the nutritional quality of different body parts (head, arm, tentacle and mantle) from the cuttlefish Sepia kobiensis was evaluated. The total protein content ranged from 26.55 ± 0.45% (tentacle) to 43.95 ± 0.62% (head); and the carbohydrate content from 9.18 ± 0.29% (tentacle) to 11.85 ± 0.20% (arm). The lipid level was minimum in the mantle (1.19 ± 0.18%) and maximum in the arm (2.46 ± 0.20%). The moisture content was least in the mantle (81.50 ± 0.56%) and maximum in the head (86.82 ± 1.59%). The ash content was found fluctuating between 5.79 ± 0.13% (mantle) and 7.35 ± 0.13% (head), whereas the total cholesterol and High-density lipoprotein (HDL) cholesterol levels range from 131.25 ± 0.89 mg/100 g (mantle) to 359.36±1.94 mg/100 g (arm), and 43.83 ± 0.81 mg/100 g (head) to 204.53 ± 1.78 mg/100 g (tentacle), respectively. Likewise, the triglyceride content was minimum in mantle (156.52 ± 0.83 mg/100 g) and maximum in arm (234.78 ± 1.28 mg/100 g). All the aforementioned biochemical components have been calculated on dry weight basis. Thus, the present study explains that the cephalopods are highly delicious seafood because of their nutritive value next to fin fishes. Key words: Proximate composition, nutritional value, cuttlefish, body parts.