Exploring the nutritional profiles and dietary value of indigenous fish species from the Mathabanga River in Bangladesh
The study aimed to address the pervasive issue of inadequate nutrition in Bangladesh by analyzing eight distinct fish species, a pivotal step toward developing fish powder as a promising dietary supplement for nutritional enhancement. Samples from the Mathabhanga River in Chuadanga were rigorously p...
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| Language: | English |
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Elsevier
2024-12-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X24001813 |
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| author | Mohajira Begum Farzana Mim Md. Selim Reza Lailatul Ferdousi Md. Sabir Hossain Farha Matin Juliana Md. Rakibul Hasan Supriya Ahmed Md. Zia Uddin Al Mamun Md. Sujan Hossen Rahima Akter Sathee Ayan Goshwami |
| author_facet | Mohajira Begum Farzana Mim Md. Selim Reza Lailatul Ferdousi Md. Sabir Hossain Farha Matin Juliana Md. Rakibul Hasan Supriya Ahmed Md. Zia Uddin Al Mamun Md. Sujan Hossen Rahima Akter Sathee Ayan Goshwami |
| author_sort | Mohajira Begum |
| collection | DOAJ |
| description | The study aimed to address the pervasive issue of inadequate nutrition in Bangladesh by analyzing eight distinct fish species, a pivotal step toward developing fish powder as a promising dietary supplement for nutritional enhancement. Samples from the Mathabhanga River in Chuadanga were rigorously processed and oven-dried to assess their nutritional properties, focusing on proximate composition, mineral content, and amino acid profile. Among the studied fish species, C. reba demonstrated the highest energy content (198.56 Kcal/100 g, p < 0.001), with notably elevated crude protein content (16.99 g/100 g, p < 0.001) compared to all except N. notopterus. The mineral composition order in fish powders was Ca > P > Fe > Na > Mg. Leucine emerged as the predominant essential amino acid (EAA) (6.84 to 32.15 mg/g, p < 0.001) among the species. O. pabo exhibited notably higher total EAA (∑EAA) levels (124.30 mg/g, p < 0.05) compared to other species. P. ticto showed a significantly higher ratio of total essential and non-essential amino acid content (∑EAA/∑NEAA) (0.41, p < 0.05) compared to other species. These findings underscored the nutritional value of the studied fish species, advocating their utilization as a dietary supplement to address malnutrition in Bangladesh. |
| format | Article |
| id | doaj-art-55f1b2ac0ffb40f38946f78a871f035f |
| institution | OA Journals |
| issn | 2772-753X |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-55f1b2ac0ffb40f38946f78a871f035f2025-08-20T01:59:34ZengElsevierFood Chemistry Advances2772-753X2024-12-01510078610.1016/j.focha.2024.100786Exploring the nutritional profiles and dietary value of indigenous fish species from the Mathabanga River in BangladeshMohajira Begum0Farzana Mim1Md. Selim Reza2Lailatul Ferdousi3Md. Sabir Hossain4Farha Matin Juliana5Md. Rakibul Hasan6Supriya Ahmed7Md. Zia Uddin Al Mamun8Md. Sujan Hossen9Rahima Akter Sathee10Ayan Goshwami11Applied Zoology Research Division, BCSIR Laboratories Rajshahi, Bangladesh Council of Scientific and Industrial Research, Rajshahi, 6206, BangladeshDepartment of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Dhaka, 1342, BangladeshDepartment of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Dhaka, 1342, Bangladesh; Corresponding author at: Department of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Dhaka, 1342, Bangladesh.Applied Zoology Research Division, BCSIR Laboratories Rajshahi, Bangladesh Council of Scientific and Industrial Research, Rajshahi, 6206, BangladeshDepartment of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Dhaka, 1342, BangladeshDepartment of Biochemistry and Molecular Biology, Jahangirnagar University, Savar, Dhaka, 1342, BangladeshInstitute of Technology Transfer and Innovation (ITTI), Bangladesh Council of Scientific and Industrial Research, Dhaka, 1205, BangladeshApplied Zoology Research Division, BCSIR Laboratories Rajshahi, Bangladesh Council of Scientific and Industrial Research, Rajshahi, 6206, BangladeshInstitute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research, Dhaka, 1205, BangladeshInstitute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research, Dhaka, 1205, BangladeshInstitute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research, Dhaka, 1205, BangladeshApplied Zoology Research Division, BCSIR Laboratories Rajshahi, Bangladesh Council of Scientific and Industrial Research, Rajshahi, 6206, BangladeshThe study aimed to address the pervasive issue of inadequate nutrition in Bangladesh by analyzing eight distinct fish species, a pivotal step toward developing fish powder as a promising dietary supplement for nutritional enhancement. Samples from the Mathabhanga River in Chuadanga were rigorously processed and oven-dried to assess their nutritional properties, focusing on proximate composition, mineral content, and amino acid profile. Among the studied fish species, C. reba demonstrated the highest energy content (198.56 Kcal/100 g, p < 0.001), with notably elevated crude protein content (16.99 g/100 g, p < 0.001) compared to all except N. notopterus. The mineral composition order in fish powders was Ca > P > Fe > Na > Mg. Leucine emerged as the predominant essential amino acid (EAA) (6.84 to 32.15 mg/g, p < 0.001) among the species. O. pabo exhibited notably higher total EAA (∑EAA) levels (124.30 mg/g, p < 0.05) compared to other species. P. ticto showed a significantly higher ratio of total essential and non-essential amino acid content (∑EAA/∑NEAA) (0.41, p < 0.05) compared to other species. These findings underscored the nutritional value of the studied fish species, advocating their utilization as a dietary supplement to address malnutrition in Bangladesh.http://www.sciencedirect.com/science/article/pii/S2772753X24001813Small indigenous fishProximate compositionMineralsAmino acidsFood compositionFood analysis |
| spellingShingle | Mohajira Begum Farzana Mim Md. Selim Reza Lailatul Ferdousi Md. Sabir Hossain Farha Matin Juliana Md. Rakibul Hasan Supriya Ahmed Md. Zia Uddin Al Mamun Md. Sujan Hossen Rahima Akter Sathee Ayan Goshwami Exploring the nutritional profiles and dietary value of indigenous fish species from the Mathabanga River in Bangladesh Food Chemistry Advances Small indigenous fish Proximate composition Minerals Amino acids Food composition Food analysis |
| title | Exploring the nutritional profiles and dietary value of indigenous fish species from the Mathabanga River in Bangladesh |
| title_full | Exploring the nutritional profiles and dietary value of indigenous fish species from the Mathabanga River in Bangladesh |
| title_fullStr | Exploring the nutritional profiles and dietary value of indigenous fish species from the Mathabanga River in Bangladesh |
| title_full_unstemmed | Exploring the nutritional profiles and dietary value of indigenous fish species from the Mathabanga River in Bangladesh |
| title_short | Exploring the nutritional profiles and dietary value of indigenous fish species from the Mathabanga River in Bangladesh |
| title_sort | exploring the nutritional profiles and dietary value of indigenous fish species from the mathabanga river in bangladesh |
| topic | Small indigenous fish Proximate composition Minerals Amino acids Food composition Food analysis |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X24001813 |
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