Proximate Nutritional Composition Research Articles

Effect of seasonal shift on the proximate nutritional composition of some plant materials from the aquaponics farming

This study intends to evaluate the variations of the proximate nutritional makers of some vegetable plants [red chili (RCH), red tomato (RTO), green spinach (GSP), and green lettuce (GLE)] from aquaponics farming in relation to seasons. The resesarch was carried out for the duration of four (4) periods (winter, spring, summer, and autumn). The proximate nutritional parameters determined were total moisture (TMO), crude ash (CAS), crude fibre (CFI), total carbohydrate (TCA), and soluble protein (SPR). The study results showed a significant (P

Ферментативное разжижение и характеристика пюре из плодов Mangifera laurina Blume

The fruit Mangifera laurina Blume lacks sufficient research attention, with no literature available on its physicochemical properties, proximate nutritional composition, carotenoid content, or enzyme liquefaction process. Therefore, we aimed to optimize the parameters for enzymatic liquefaction of M. laurina puree and comprehensively analyze its characteristics.
 Homogenized pulp of M. laurina was treated with different enzymes (Pectinex Ultra SPL, Celluclast, Fungamyl, and Termamyl). Pectinex Ultra SPL was selected as the most effective enzyme as it significantly decreased viscosity and increased juice yield. Pectinex Ultra SPL was then used to treat the homogenized pulp at different concentrations (0–4.0%), different incubation times (0–2.5 h), and different incubation temperatures (25–60°C). We considered these parameters as independent variables and studied their effects on viscosity, juice yield, total soluble solids, pH, and color to establish optimum conditions for the enzymatic liquefaction of M. laurina pulp.
 The recommended enzymatic liquefaction conditions were set as 2.0% Pectinex Ultra SPL at 45°C for 2.0 h. The optimized enzyme-liquefied mango puree showed a noteworthy decrease in total carotenoids (174.15 ± 0.04 µg/100 g), crude protein, crude fat, and crude fiber, compared to fresh mango puree. However, enzymatic liquefaction provided the mango puree with higher contents of moisture and ash, better water activity, and higher juice yield, compared to fresh mango puree.
 Enzymatic liquefaction of fruit juice provides advantages in terms of improved digestion, increased yield, and enhanced economic profit. Its ability to enhance nutrient availability, increase extraction rates, and optimize production processes makes it a valuable technique in various food industries.

Analysis of the Nile Tilapia fish's (Oreochromis niloticus L.) proximate composition in Sakon Nakhon province, Thailand

Fish is a significant source of animal protein and contains additional vital nutrients for people. Fish popularly eaten in Thailand is the Nile Tilapia fish (Oreochromis niloticus L.), which is inexpensive. Therefore, this study aimed to ascertain and compare the proximate compositions of the sun−dried Nile Tilapia fish from the Suanpa Baandin farm in Chiang Khruea sub−district, Mueang Sakon Nakhon district, Sakon Nakhon province, Thailand. The parameters of proximate compositions consisting of moisture contents, crude proteins, crude fats, crude ashes, crude fibers, carbohydrate contents, and total carbohydrate contents were evaluated following the standard method from the official methods of the Association of Official Analytical Chemists International (AOAC; 2004). In this investigation, the dry matters of Nile tilapia fish were 19.43 ± 0.03%. According to the findings, the sample of sun-dried Nile Tilapia fish comprised 14.2725 ± 0.0601% of crude proteins, 2.4438 ± 0.0134% of crude fat, and 1.6933 ± 0.0460% of total carbohydrate contents, respectively. These results of the sun−dried Nile Tilapia fish showed that proximate nutritional compositions were consistent with the findings of other research reports. Therefore, the overall results indicated that the sun−dried Nile Tilapia fish samples were suitable for human protein requirements and should be recommended for consumption as it was a good source of nutrients.

Effect of Drying Temperature on Proximate Composition and Viability of Maize Dried in a Solar Biomass Hybrid Dryer

Maize is an important cereal produced for food and feed and its nutritional composition and viability could be affected when subjected to inappropriate drying conditions. This study investigated the effects of drying temperature on the proximate composition and viability of maize grains dried at different levels in a solar biomass hybrid dryer. Proximate analysis was performed using standard A.O.A.C. methods. Germination test was done using sterilized Petri–dishes lined with filter papers to determine the viability of dried grains. Overall mean temperature, 43.63 ± 8.6 ˚C in the dryer was 9 ˚C higher than the average ambient temperature. The moisture content (MC) of grains in the dryer reduced from average 17 % to 11 % (w.b.) in 8 h at an average drying rate of 0.64 %/h. The overall drying efficiency was 12.7 % compared to 5.7 % for the open-sun drying process. The viability of grains dried in the dryer (avg. 95%) compared favourably to the viability of sun-dried grains (96%). The results show that, the temperature in the dryer had no adverse effect on the proximate nutritional composition and viability of dried maize grains. The adoption of solar biomass hybrid dryers for use by smallholder farmers is encouraged due to its suitability in providing a viable drying option to open-sun drying.

Effects of acetic acid on toxic metal content and proximatecomposition in the muscle of blood cockle (Anadara granosa)

Blood cockle Anadara granosa is an important food source and one of the most commonly cultured species in the Mekong delta. But, cockle is a filter feeder, it can accumulate toxic metals from the water environment. This study aims conducted to evaluate the soaking effects of acetic acid in different concentrations at different times on the levels of Cd and Pb and proximate nutritional composition in the soft tissues. The levels of Pb in cockle tissue collected from Binh Dai district, Ben Tre province were over the permissible limits set by the European Commission (EC) and the Vietnamese Ministry of Health (MOH) (1.5 mg/kg). Concentrations of Cd in tissue were higher than the EC guideline of 1.0 mg/kg but lower than the MOH guideline of 2.0 mg/kg. The results showed that the removal efficiencies of two metals in cockle tissues with acetic acid were increased with increasing a range of acid concentration and soaking time. The highest removal efficiency of Cd and Pb was achieved with an acetic acid concentration of 5% and soaking in 15 minutes with minimum loss in the nutritive value of cockle tissue. After the soaking process, the levels of Cd and Pb in the tissue of the cockle were below the permissible limits recommended by the EC and the MOH.

Nutritional Evaluation and Phytochemical Screening of Commelina diffusa: An Underutilized Wild Edible Plant of Sri Lanka

Sri Lanka is blessed with hundreds of wild edible species which are capable of improving healthy dietary patterns of human being. Though, Commelina diffusa (Girapala) is an important wild edible species, its nutritional properties are still unexplored. This study was carried out to determine the proximate composition, microelements and to assess phytochemicals in C. diffusa. Phytochemicals were tested in both qualitative and quantitative manner and in qualitative assessment it has been used different organic solvents including hexane, ethanol, chloroform and water. The proximate nutritional composition including, ash, moisture, crude protein, crude fat and crude fiber were determined using AOAC standards. Microelements were analyzed using Atomic Absorption Spectrophotometric method. Ca was the most abundant mineral element followed by Fe > Cu > Zn which have shown higher values than most of the prominent leafy vegetables in Sri Lanka. Moisture and ash contents were 89.78% and 7.03% of fresh weight, respectively. The corresponding values for crude fat, crude fiber and crude protein were 0.01%, 3.52% and 3.10% respectively in dry weight basis. The result of quantitative phytochemical analysis revealed the presence of bioactive compounds namely, flavonoids (3.37%), alkaloids (5.55%), saponins (2.82%), phenols (7.27%), steroids (0.28%) and tannins (2.94%). In concluding, the results indicate that the tender shoots of C. diffusa contain an appreciable amount of bioactive compounds and microelements.

Amino acid profiles and consumer acceptance of Indonesian shortfin eels meat (Anguilla bicolor sp.)

The genera Anguilla is economically important to Indonesia and on increasing demand in the global market. Providing nutritional information and consumer acceptance may favour its better application in research and functional food development. Thus, the objectives of this research were to study the proximate nutritional composition, amino acid profile, followed by consumer acceptance of short fin eel. This research used proximate analysis for the determination of nutritional composition, high performance liquid chromatography (HPLC) to determine the amino acids profile, and hedonic analysis using 30 panellists for consumer acceptance. Proximate composition analysis showed that Indonesian shortfin eel contained 58% water, 1.53% ash, 10.15% protein, 8.89% lipid and 21.42% carbohydrate on wet basis. From the amino acids profile analysis, the highest amino acid found in Indonesian shortfin eel was glutamic acid. Acceptance of Indonesian shortfin eel is lower than trout fish. It may be due to the harder texture of the Indonesian shortfin eel fish.

Dissecting Proteomic Estimates for Enhanced Bioavailable Nutrition during Varied Stages of Germination and Identification of Potential Genotypes in Chickpea

Background: United Nations SDG-2 and SDG-3 pledges to end hunger, achieve food security, improve nutrition and reduce premature deaths of children persisting amongst 821 million people globally. Chickpeas, the second largest food legume in the world, are important due to dietary, therapeutic and health values since Roman times and are ideal source of protein, carbohydrate, minerals and β-carotene. Therefore, it is central to alleviate malnutrition and ensuring good health.Methods: We conducted experiments during Rabi crop season 2018-19 and 2019-20 and studied proximate nutritional compositions such as protein, its bioavailability enhancement procedures, optimum sprouting stage and potential genotypes. The present series experiment as 6th one was undertaken to find out the impacts of varying seed seedlings germination stages at 0, 3 and 6 days on observed estimates of protein contents in 12 potential genotypes of chickpea including Pusa-256 as standard (control) check.Result: We noticed erosion of reserved seed nutrients activating seedling growth and enhancing nutritional values, observed protein in the range of 18.96 to 28.69%, discovered 6 days sprouts giving highest digestible protein and identified genotypes BG-1092, ICC-11378, JG-74 as potential resources to be utilized in breeding programmes for harnessing their genetic potentials for enriching protein and other nutritional components.

Evaluation of Phytochemical Contents, Proximate Nutritional Composition and Antimicrobial Activity of the Leaves and Rhizome Extracts of Cyperus rotundus Linn. in Uyo, Akwa Ibom State, Nigeria

Background: The leaves and rhizome extracts of Cyperus rotundus Linn. popularly called “Nut grass” in many Nigerian communities have been extensively used in local food preparation and in treatment purposes.
 Aim: This study aimed to evaluate the phytochemical contents, proximate nutritional composition and antimicrobial activity of the leaves and rhizome extracts of C. rotundus.
 Methodology: The disease-free plant materials were collected from a farm in Uyo, Akwa Ibom State, Nigeria. Preparation of the plant material, methanolic and aqueous extracts; bacterial culture, isolation, microscopy and biochemical identification; phytochemical screening and proximate nutritional analysis were done according to standard methods, while screening for antimicrobial activity was done by agar well diffusion technique.
 Results: The preliminary phytochemical analysis of the plant extracts showed the presence of bioactive compounds at varying amounts such as glycosides, tannins, reducing sugars, alkaloids, flavonoids, polyphenols, terpenoids, saponins and phlobatannins. The proximate nutritional and elemental analysis of C. rotundus extracts showed high presence of B-carotene (164.3 ± 0.02), Vitamin A (109.25 ± 0.01) and carbohydrate (59.0 ± 0.01) with moderate content of lipid (24.25 ± 0.02) and moisture (9.10 ± 0.01) as well as contents of some mineral elements such as Ca, K and P occurring in the range literature values in mg per 100 g dry weight of the plant sample. The methanol and aqueous extracts of C. rotundus showed varying diameter of zones of inhibition on the test organism. The observable inhibitory effect of the plant extracts on the test organism was more pronounced with methanol extracts as indicated by the diameter of zones of inhibition in mm in the order of 22.0>14.0>13.0 for P. mirabilis, E. coli and S. aureus, respectively compared to the aqueous extract.
 Conclusion: The results of this study have shown the antimicrobial, therapeutic and nutritional potential of the leaves and rhizome extracts of C. rotundus. It could possibly find application as a good alternative antibacterial agent, nutraceuticals and dietary supplements.

Application of infrared spectroscopy for the prediction of nutritional content and quality assessment of faba bean (Vicia faba L.)

AbstractWith growing consumer interest and demand for health‐benefiting functional foods such as faba beans, particularly evident in developed countries, commercial production of this crop is increasing. In concert with increased production levels comes an equally great need for the inexpensive rapid measurement of nutritional parameters for quality determining purposes. As an analytical tool, near‐infrared spectroscopy has been well explored for the quantification of proximate nutritional composition, such as protein, starch and oil contents in faba bean and faba bean‐derived products. Near‐infrared spectroscopy has also been demonstrated to have potential for the noninvasive prediction of low‐level micronutrients such as the total polyphenol content in faba bean and faba bean‐derived products, although further exploration in this area is required to provide a more acceptable model. In some instances, the authors may be inadvertently measuring micronutrient concentrations through a secondary correlation with certain macronutrients. It is particularly difficult to determine if this is the case if exacerbated by the lack of an independent validation test set in the paper in question. The associated technique of mid‐infrared spectroscopy shows particular promise for the rapid, noninvasive characterisation of structural components of faba bean, such as carbohydrates and proteins. Complementary applications of these two technologies are likely to yield a wealth of potential applications.

Nutritional Attributes and Nonvolatile Taste Components of Medicinally Important Wild False Earthstar Mushroom, Astraeus hygrometricus (Agaricomycetes), from India.

Fruiting bodies of Astraeus hygrometricus mushroom grown wild in the forests of Jharkhand, India were investigated for their proximate nutritional composition and taste imparting nonvolatile components. Fruiting bodies contained good amount of total carbohydrates (55.76%), reducing sugars (15.98%), protein (16.02%), and dietary fiber (39.78%) but were low in fat (3.5%), ash (3.8%), and energy (159.5 kcal). Fatty acids were represented by monounsaturated C18:1n9c oleic acid (4.59%) and saturated C16:0 palmitic acid (2.63%). In vitro digestibility of protein is an indicator of its availability to human body and A. hygrometricus has 33.2% in vitro digestibility. Among the minerals found (mg/100 g), potassium (K, 1930.0) was major mineral followed by calcium (Ca, 443.0), magnesium (Mg, 434.0), sodium (Na, 155.0), iron (Fe, 127.0), manganese (Mn, 16.0), and selenium (Se, 1.60). Pro-vitamin D2 (ergosterol) was also determined to be 1.09 mg/g. Analysis of soluble sugars indicated that mannitol (11.22 mg/g) was the major sugar alcohol conferring sweetness to the fruiting bodies. Among total free amino acids (8.20 mg/g), seven essential amino acids (3.9) and eight nonessential amino acids (4.3) were detected. Leucine (0.92) and tyrosine (0.98) were the major essential and nonessential amino acids, respectively. Aspartic (0.61) and glutamic acid (0.63) were also present in AH and responsible for its MSG like taste. Thus, A. hygrometricus is a good source of free essential amino acids and selenium, which is not synthesized by humans. Meaty flavor of the fruiting body of A. hygrometricus was mainly due to umami 5'-guanosine monophosphate (2.43 mg/g). Sweet taste and meaty flavor of the mushroom were due to nonvolatile taste components including soluble sugars and polyols, MSG like aspartic and glutamic acid, and umami 5'-nucleotide. Overall A. hygrometricus proved its edibility as a tasty and nutritional food.

Proximate nutritional composition and heat-induced changes of starch in selected grains and seeds ♣

Grains are cultivated worldwide and comprise a big percentage of the world’s daily meals being at the base of the Food Guide Pyramid. Whole grains provide a wide range of nutrients and phytochemicals that optimize health. In the present study commercially available samples of eight grain and seed species (chia, common oat, proso millet, amaranth, quinoa, buckwheat, linseed, and einkorn) were studied in respect of their nutritional composition – dry matter, ash, macro-and microelement content, crude protein and fatty acid composition. The dry matter content in the grains ranged from 87.91% to 94.39%, whereas the ash was from 1.24 % to 3.29 %. The analysis of the mineral content shows the predominant content of K, Mg, P and Ca. The palmitic acid, stearic acid, oleic acid, linoleic acid and arachidic acid were the most abundant fatty acids of the evaluated ones. The crude protein content varied between 12.73% in common oat and 23.72% in chia. The established ash content among the investigated grains ranged from 1.24% to 3.29%. The results obtained revealed the nutritional content and the potential health effects of selected commercially available grains and pointed out their possible application in culinary. The consumption of a variety of whole grains ensures more health-promoting nutrients, as well as makes meals more attractive.
 ♣ Abstract has been published in the 3rd International Congress on Food Technology; October 10-12, 2018 Nevşehir/Turkey

Comparative characterization of proximate nutritional compositions, microbial quality and safety of camel meat in relation to mutton, beef, and chicken

Camel meat is presented as a primary source of nutritional supplement for fulfil human's nutritional needs in Arabian, African, and in some Asian countries, particularly in areas where weather is hot. In this study, the proximate compositions and microbial property of camel meat was compared with beef, mutton and chicken by analyzing the contents of moisture, total fat, crude protein, minerals, vitamins, amino acids and fatty acids. The results revealed that camel meat has higher (P < 0.05) moisture, minerals, vitamins and amino acids content but lower total fat, cholesterol, and ash content than other meats. The results also found that camel meat has lowest total microbial count (TBC) and it was free from pathogenic bacteria as compared to other meats. Moreover, camel meat was better in all the examined samples and healthier for human consumption. These results suggested that camel is a low-fat, nutritious and safe meat.

Proximate and Amino Acid Composition of DengkeNaniura Prepared from Carp (Cyprinuscarpio) of Lake Toba Indonesia

Dengkenaniurais a traditional Batak Toba dish processed from carp (Cyprinus carpio) marinated with lime juice and spices and consumed without cooking.Dengkenaniura in this research was prepared with carp taken from Haranggaol village, Lake Toba area, marinated with jungga lime (Citrus jambhiri Lush) juice and various spices for 7 hours. This research was conducted to analyze the proximate nutritional valuesand amino acid composition of freshcarpmeat and after the carp meat was processed as dengkenaniura. The research was done experimentally in a laboratory by acquiring data descriptively. The results of proximate analysis of dengkenaniurashow the moisture content decreased from 74.6% to 69.26%; the fat content decreased from 5.74% to 4.35% and the protein content decreased from 18.3% to 17.09%, while the ash content increased from 1.13% to 2.69% and the carbohydrate content proximately increased from 0,23% to 6.61%.The results of amino acid analysis with HPLC show the largest amino acids in fresh meat and dengkenaniuraare lysine (4.5% and 4.55%), leucine (4.04% and 4.48%) and arginine (3.09% and 3.46%), glutamic acid (7.94% and 8.69%) and aspartic acid (5.07% and 5.54%).

Effect of Traditional Fermentation Process on the Nutrient and Anti-nutrient Content of Maize and African Locust Beans

The nutrient content of cereals and legumes are not readily bioavailable due to the presence of anti-nutrients in them. This study examined the effect of traditional fermentation process on the proximate nutritional composition (moisture, ash, protein, fat and fibre content) and anti-nutrient (tannic acid) content of maize and African locust beans (ALB). The samples were processed by soaking, milling (maize), boiling and de-hulling (ALB) and were fermented for 0 h, 24 h, 48 h and 72 h. Samples were taken on each period for the various analysis. Traditional fermentation increased protein and fat content of maize by 35.76% and 25.91% and that of ALB by 14.18% and 8.84% respectively. Ash, fibre and tannic acid content decreased by 24.12%, 10.2% and 18.29% for maize and 15.86%, 37.14% and 70.458% for ALB respectively. It was observed in this study that 72 h of fermentation had significant effects on almost all proximate nutritional compositions and anti-nutrient analyzed with the exception of moisture content of both samples and ash content of ALB while 48 h of fermentation had significant effects only on protein content of maize and tannic acid content of both samples (P<0.05). There was no significant effect observed for 24 h of fermentation (P<0.05).

Growth Performance, Metabolic Efficiency and Nutrient Utilization of BALB/C Mice Fed with Diet Made from Leftovers from &amp;lt;i&amp;gt;Cocos nucifera&amp;lt;/i&amp;gt; Pulp

Shortage of animal feeds as a result of increased demand and competition for scarcely available animal feeds has led to drastic decrease in animal production globally. In Kenya, utilization of various plant parts including leaves, fruits and bark of various plantations is taking center stage. Coconut palm (Cocos nucifera) a member of the pulp family Arecaceae has potential to feed animals from its leftovers after utilization for human food. The study sought to analyze proximate nutritional value composition of Coconut pulp leftovers and its formulated diet as well as in vivo growth performance of BALB/c mice. Formulated coconut pulp leftovers were dried before both phytochemical analysis and in vivo growth performance was determined. The Proximate analysis indicated Coconut pulp leftovers contained; 3.50±0.22% crude protein, 34.15±2.48% dry matter, 65.85±3.97% moisture content, 10.50±1.2422% total sugars and 25.00±0.35% total fats. Analysis of formulated coconut pulp diet indicated elevated crude protein 14.23±0.52%, dry matter 35.97±0.52% and total sugars 20.47±4.26% while moisture content 64.10±0.50% and total fats 22.10±0.50% declined. In vivo results for the Coconut pulp leftovers application on mice model to ascertain growth performance were as follows; weight gain 0.80±0.50%, SGR 0.33±0.29%, FCR 241.67±556.67% and conditional factor 0.47±0.12%. For formulated diet it was weight gain 3.90±3.22%, SGR 1.0483±0.91%, FCR 28.23±28.92% and conditional factor 0.58±0.04%. The result indicates Coconut pulp leftovers have potential for animal feeds diet formulation.

A Review on Nutritional and Biological Potential of Earthstar Mushrooms, Species of Genus Astraeus ( Agaricomycetes).

The Astraeus genus (Diplocystaceae) of ectomycorrhizal edible mushrooms is represented by nine species: A. asiaticus, A. hygrometricus, A. koreanus, A. morganii, A. odoratus, A. pteridis, A. sirindhorniae, A. smithii, and A. telleriae. Astraeus mushrooms, because of their characteristic delicacy and aroma, are marketed in several countries. Chemical examinations of these mushrooms have revealed their nutritional properties and bioactive constituents. Here, the proximate nutritional composition of A. hygrometricus and A. odoratus, and chemistry and biological activity of A. asiaticus, A. hygrometricus, A. odoratus, and A. pteridis were reviewed. Several mycochemicals, including polysaccharides, terpenoids, steroids, phenolics and heterocyclic compounds, have been characterized in their fruiting body. Various biological activities of these compounds are also discussed.

Nutritional composition of aquatic plants and their potential for use as animal feed: A case study of the Lower Volta Basin, Ghana

Etse WJ, Annang T, Ayivor JS. 2018. Nutritional composition of aquatic plants and their potential for use as animal feed: a case study of the Lower Volta Basin, Ghana. Biofarmasi J Nat Prod Biochem 9: 99-112. The study was conducted to determine the nutritional composition of selected dominant aquatic plants and their significant effect on the chemical and physical characteristics of the water. Aquatic plants namely Nymphaea lotus, Typha australis, Ipomoea aquatica, and Scirpus cubensis were collected, identified and authenticated at the Ghana Herbarium. The proximate nutritional compositions of these plants were measured using the standard procedure outlined in the Association of Official Analytical Chemist (AOAC 2002). Water and sediment quality analyses of some physicochemical variables were also carried out using processes described in the standard methods for water and wastewater examination. The results showed that nutrient composition such as the crude protein, ether extracts, ash content, and nitrogen-free extracts was significantly higher than the corresponding constituents in Panicum maximum used as a control for the study. The findings also indicated that levels of heavy metals in all plants fell within the WHO/FAO standards for metals in vegetables and food. The effects of the physicochemical parameter of water also revealed that pH, nitrate, turbidity, DO, and BOD levels were found significantly different from the control site. The level of heavy metal in the sediment samples revealed significant variations in the distribution of the metals, with Zn showing the most significant difference and Pb the least with a mean level of 7.5±0.86 mg/L and 0.4±0.03 mg/L respectively. These plant species suggests having a high nutritive potential and indicates their possible use as mixed ingredients in animal feed. Exploitation of these aquatic plants for animal feed would be a step towards better utilization of these plants help in the management of aquatic plants within the basin.

Ocean warming and acidification affect the nutritional quality of the commercially-harvested turbinid snail Turbo militaris

Rising levels of atmospheric carbon dioxide are driving ocean warming and acidification. This could cause stress resulting in decreases in nutritional quality of marine species for human consumption, if environmental changes go beyond the optimal range for harvested species. To evaluate this, we used ambient and near-future elevated temperatures and pCO2 to assess impacts on the proximate nutritional composition (moisture, ash, protein, and lipids), fatty acids and trace elements of the foot tissue of Turbo militaris, a commercially harvested marine snail from south-eastern Australia. In a fully orthogonal design, the snails were exposed to ambient seawater conditions (22 ± 0.2 °C, pH 8.13 ± 0.01–450 μatm pCO2), ocean warming (25 ± 0.05 °C), pCO2 ocean acidification (pH 7.85 ± 0.02, ∼880 μatm pCO2) or a combination of both in controlled flow-through seawater mesocosms for 38 days. Moisture, ash, protein and total lipid content of the foot tissue in the turban snails was unaffected by ocean warming or acidification. However, ocean warming caused a reduction in healthful polyunsaturated fatty acids (PUFA) relative to saturated fatty acids (SFA). Under future warming and acidification conditions, there was a significant 3–5% decrease in n–3 fatty acids, which contributed to a decrease in the n–3/n–6 fatty acid ratio. The decrease in n–3 PUFAs, particularly Eicopentanoic acid (EPA), is a major negative outcome from ocean warming, because higher n–3/n–6 ratios in seafood are desirable for human health. Furthermore, ocean warming was found to increase levels of zinc in the tissues. Calcium, iron, macroelements, microelements and the composition of toxic elements did not appear to be affected by ocean climate change. Overall, the major impact from ocean climate change on seafood quality is likely to be a decrease in healthy polyunsaturated fatty acids at higher temperatures.

Comparative Assessment of Nutritional Composition in Raw and Cooked Indian Freshwater Fish Lepidocephalus thermalis (V.)

Lepidocephalus thermalis, the Indian Spiny Loach is an IUCN least concern status edible freshwater fish with indigenous flavor and taste found endemic in Tamil Nadu. In this study, the proximate nutritional composition, amino acid, vitamin, fatty acid, micro and macro mineral analyses for raw and boiled fish samples were estimated instantaneously as cooking could lead to changes in the level of certain nutrients. This fish is with 33.09% saturated, 32.86% mono unsaturated and 30.49% polyunsaturated fatty acids. The predominant amino acids were glycine (715 mg/100 g), histidine (375 mg/100 g), alanine (237 mg/100 g) and arginine (130 mg/100 g). The fish comprised a good level of calcium (924 mg/100 g), zinc (0.14 mg/100 g) and iron (1.86 mg/100 g). Boiled fish had reduced level of certain amino acids like glycine (410 mg/100 g) and alanine (124 mg/100 g). There was no significant difference in the fatty acid composition in the boiled fish.