Abstract
Fish is an excellent irreplaceable source of animal protein, low fat and many vital micronutrients. The purpose of this study was to analyse the biochemical composition with special emphasis on the essential mineral contents of six cyprinid fish species (Cabdio ukhrulensis, Raiamas guttatus, Salmostoma sladoni, Schistura khugae, Systomus clavatus and Tor tor) of Manipur, India. Moisture, protein, lipid, ash and total amino acid (TAA) content were determined. Mineral content was determined by using Atomic Absorption Spectrophotometer. The highest moisture, total protein and TAA were recorded in the edible portion of T. tor (76.43±0.15%, 26.24±0.62% and 720.75±1.3 mg/100g respectively). The highest total lipid was recorded in S. sladoni (4.93±0.11%) and the ash content ranged from 7.87-14.13% is positively correlated with calcium, magnesium, manganese and zinc content at the correlation co-efficiencies of 0.77, 0.63, 0.29 and 0.32 respectively. When comparing the mineral contents among the species, calcium ranges from 164.38 to 2298 mg/100g, magnesium from 58.10 to 310 mg/100g, sodium from 70 to 107.60 mg/100g, potassium from 24.92 to 137.50 mg/100g, manganese from 0.32 to 1.99 mg/100g, copper from 0.19 to 0.41 mg/100g, zinc from 0.17 to 3.47 mg/100g and iron from 7.91 to 38.04 mg/100g. According to Recommended Dietary Allowances, the species will made potential contribution of calcium, magnesium, manganese and iron in the health of human beings. This study shows diversity in essential mineral elements of the above fishes of Manipur.
Highlights
Fish is considered to be an excellent source of protein, low fat and essential micronutrients
Proximate composition and total amino acid (TAA) of the six species were analysed and the results were shown in Table 2 and Fig. 7 respectively
Ash content ranged from 5.83-14.13% and is positively correlated with certain mineral content, calcium, magnesium, manganese and zinc with correlation coefficients of 0.77, 0.63, 0.29 and 0.32 respectively
Summary
Fish is considered to be an excellent source of protein, low fat and essential micronutrients. The consumption of fish and its by-products is highly increased throughout the world. The nutritional values of fish flesh have a key role in food security and poverty alleviation in developing countries. Res. Nutr Food Sci Jour., Vol 6(1) 157-164 (2018) 158 when comparing with those of plant, meat, milk and egg. Researchers over the past few decades have confirmed the importance of the nutritional components of fish in the development of brain and described the role of fish in different body functions. It is reported that the nutritional qualities of fish were very high making it an ideal source of important micro nutrients both for nourishment and medicinal purposes (Effiong & Mohammed, 2008)[1]
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