Research Article
Mohajira Begum
Mohajira Begum
Corresponding Author
BCSIR Rajshahi Laboratories, Bangladesh
Council of Scientific and Industrial Research (BCSIR),
Dhaka 1205, Bangladesh. E-mail: mohajiraifst@gmail.com, Tel: +88-01914893794,
Fax: +880-2-9672645
Md. Zia Uddin Al Mamun
Md. Zia Uddin Al Mamun
Institute of Food Science and
Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR),
Dhaka 1205, Bangladesh
Md. Moshfekus Saleh-E-In
Md. Moshfekus Saleh-E-In
Division of Forest Resources, College
of Forest and Environmental Sciences, Kangwon National University,
Chunchon-200701, Republic of Korea.
Md. Abdus Satter Miah
Md. Abdus Satter Miah
Institute of Food Science and
Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR),
Dhaka 1205, Bangladesh
Sarmina Yeasmin
Sarmina Yeasmin
BCSIR
Rajshahi Laboratories, Bangladesh Council of Scientific
and Industrial Research (BCSIR), Dhaka 1205, Bangladesh.
Rahima Akter Sathee
Rahima Akter Sathee
Institute of Food Science and
Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR),
Dhaka 1205, Bangladesh
Abstract
Dried fish is arguably one of the most commonly consumed
food items in Bangladeshi dishes, as well as in South East Asia and Africa. The
present study aims to investigate the nutritional profile of the three most
commonly consumed dry fishes namely Loittya (Harpodon
nehereus), Chhuri (Trichiurus lepturus) and Chepa (Puntius
sophore) in Bangladesh. Samples were collected from the six largest dry
fish wholesale markets. According to the data, each of the three dried fishes
contains a significant amount of protein, ranging from 39.29
± 0.94% to 49.40 ± 0.40%. Loittya had the highest fat content (16.80±0.08%), while Chhuri had the lowest (11.72 ± 0.36%). The ash content ranges from 11.68±0.16% to 18.37 ± 0.17%, indicating that all
three dried fishes are rich in minerals such as calcium (Ca), phosphorus (P),
iron (Fe), and magnesium (Mg). The baseline data revealed that dry fish is an
excellent source of beneficial nutrients, which could play a promising role in
the prevention of various life-threatening diseases caused by malnutrition.
Abstract Keywords
Dry fishes,
proximate, minerals, nutrition, quality assessment, commonly consumed.
Abstract
Dried fish is arguably one of the most
commonly consumed food items in Bangladeshi dishes, as well as in South East
Asia and Africa. The present study aims to investigate the nutritional profile
of the three most commonly consumed dry fishes namely Loittya
(Harpodon nehereus), Chhuri (Trichiurus lepturus) and Chepa (Puntius
sophore) in Bangladesh. Samples were collected from the six largest dry
fish wholesale markets. According to the data, each of the three dried fishes
contains a significant amount of protein, ranging from 39.29
± 0.94% to 49.40 ± 0.40%. Loittya had the highest fat content (16.80±0.08%), while Chhuri had the lowest (11.72 ± 0.36%). The ash content ranges from 11.68±0.16% to 18.37 ± 0.17%, indicating that all
three dried fishes are rich in minerals such as calcium (Ca), phosphorus (P),
iron (Fe), and magnesium (Mg). The baseline data revealed that dry fish is an
excellent source of beneficial nutrients, which could play a promising role in
the prevention of various life-threatening diseases caused by malnutrition.
Keywords
Dry fishes,
proximate, minerals, nutrition, quality assessment, commonly consumed.
References
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Abstract
Dried fish is arguably one of the most commonly consumed
food items in Bangladeshi dishes, as well as in South East Asia and Africa. The
present study aims to investigate the nutritional profile of the three most
commonly consumed dry fishes namely Loittya (Harpodon
nehereus), Chhuri (Trichiurus lepturus) and Chepa (Puntius
sophore) in Bangladesh. Samples were collected from the six largest dry
fish wholesale markets. According to the data, each of the three dried fishes
contains a significant amount of protein, ranging from 39.29
± 0.94% to 49.40 ± 0.40%. Loittya had the highest fat content (16.80±0.08%), while Chhuri had the lowest (11.72 ± 0.36%). The ash content ranges from 11.68±0.16% to 18.37 ± 0.17%, indicating that all
three dried fishes are rich in minerals such as calcium (Ca), phosphorus (P),
iron (Fe), and magnesium (Mg). The baseline data revealed that dry fish is an
excellent source of beneficial nutrients, which could play a promising role in
the prevention of various life-threatening diseases caused by malnutrition.
Abstract Keywords
Dry fishes,
proximate, minerals, nutrition, quality assessment, commonly consumed.
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