EFFECTS OF BOILING AND FRYING ON THE NUTRITIONAL COMPOSITION OF THREE (Amblypharyngodon mola, Puntius sophore AND Esomus danricus) SMALL INDIGENOUS FISH SPECIES AVAILABLE IN BANGLADESH

Abstract

Research was conducted to determine the nutritional value of mola (Amblypharyngodon mola), punti (Puntius sophore) and darkina (Esomus danricus) fish which are very much popular small indigenous fish species to the people of Bangladesh. Nutritional value of three fishes was analyzed at raw, boiling and frying conditions. Protein and lipid were found higher amount in fried fish than boiled fish. In raw Mola fish, moisture, protein and lipid content were 75.88 ±0.60%, 17.42 ±0.52% and 4.77 ±0.33% respectively. For boiled fish, the moisture, protein and lipid content were79.82 ±0.13%, 12.78±0.14% and 2.64± 0.14% respectively and for fried fish these contents were 26.78±0.07%, 36.78±0.14%and 34.69±0.22%, respectively. In boiled fish the moisture content was higher than fried fish but protein and lipid were higher in fried fish. In case of minerals at raw condition, the amount of calcium (Ca), magnesium (Mg) and phosphorus (P) were 0.84 ±0.009%, 0.03 ±0.001% and 0.04 ±0.004%, respectively. At boiled condition amounts of calcium (Ca), magnesium (Mg) and phosphorus (P) were 0.8±0.012%, 0.03 ±0.001% and 0.02 ±0.001%, respectively. On the other hand, at frying condition, amounts of Ca, Mg and P were 0.84 ±0.007%, 0.03 ±0.001%and 0.04 ±0.001%.In case raw Punti, the moisture, protein and lipid content were 71.85±0.77%, 18.55±0.06% and 7.003±0.42% respectively. For boiled fish the moisture, protein and lipid content were 76.28± 0.02%, 15.36±0.19% and 4.003±0.01% as well as for fried fish these contents were 31.70±0.15%, 33.48±0.15%and 32.78± 0.13% respectively. For minerals at raw condition the amount of calcium (Ca), magnesium (Mg) and phosphorus (P) were 0.89 ±0.022%, 0.04 ±0.001% and 0.01 ±0.003%, respectively. At boiled condition these amounts were 0.82 ±0.012% (Ca), 0.03 ±0.001% (Mg) and 0.01 ±0.001% (P) as well as at frying condition these amounts were 0.86 ±0.009% (Ca), 0.03 ±0.001% (Mg) and 0.01 ±0.001% (P), respectively. Calcium and magnesium were higher in fried fish than boiled fish. For raw Darkina the moisture, protein and lipid content were 76.24±0.45%, 16.83±0.20% and 3.58±0.14%, respectively. For boiled fish the moisture, protein and lipid content were 79.16±0.16%, 14.4±0.45% and 1.99 ±0.01% as well as for fried fish these contents were 30.13±0.45%, 33.40±0.08% and 33.47±0.02%, respectively. For minerals contents at raw condition the amount of calcium (Ca), magnesium (Mg) and phosphorus (P) were 0.88 ±0.009%, 0.38±0.006% and 0.03 ±0.009%. At boiling condition these amounts are 0.81±0.003% (Ca), 0.32±0.006% (Mg) and 0.01 ±0.003% (P) as well as at frying condition these amounts were 0.85 ±0.009% (Ca), 0.36 ±0.007 (Mg) % and 0.02 ±0.009% (P). Calcium, magnesium and phosphorus were higher in fried fish than boiled fish.