1. International Indexed & Referred Research Journal, April, 2012. ISSN- 0975-3486, RNI-RAJBIL 2009/30097;VoL.III *ISSUE-31
Research Paper—Zoology
Studies on Nutritional Values of Some Freshwater
Fish of Riverine System From Sakri Tahsil of Dhulia
District (M.S.)
April, 2012 * Dr. S. S. Patole.
* Assot. prof. Dept. of Zoology, S. G. Patil, ASC College, Sakri. (M. S.)
A B S T R A C T
The fish are good and chief source of animal proteins and fats along with essential amino acids as well as vitamins. The
palatability and nutritious properties of the fish therefore, depends on higher content of proteins and lipids. Some factors viz; age,
sex, loss of solids during spawning, richness of fish food in river system and storage at freezing temperature etc are responsible
for variation in protein and lipid contents of fish. It is conclude that, the higher amount of both protein and lipid content was found
in fish, Acanthocobitis botia i.e. 22.70 g and in fish Puntius sarana i. e. 4.0 % respectively. Whereas lowest percentage was reported
from Notopterus notopterus i.e. 6.50 g and 0.80 % respectively.
Key words: Amino acids, palatability, nutritious, protein, lipid, Acanthocobitis punctius.
Introduction:- study, various fresh water fish species captured from
Fish means different things to different different riverine system of Sakri tahsil were analyzed
people; to many, fish are perhaps best known as an for estimation of total proteins, total lipids and water
article of food to those who capture or trap them is a contents.
source of livelihood (Jayaram, 2002; Yadav, 2005). Material And Method
Today the limited quantity of food calories is a great Collection of fish
concern to many parts of the under developed world, The fish were procured from local fishermen
but the quality, notably of proteins, is more crucial within Sakri tahsil area and immediately brought to
(Singh, 1990; Jadhav and Yadav, 2007). Supplies of laboratory. They were preserved in 80 % methanol
proteins are particularly scarce and costly in poorer solution. The voucher specimens were authenticated
nations. For over one third of their populations, the from ZSI, western regional zone, Poona.
protein calories balance of the diet is inadequate. Nutritional analysis
The gap is widening rapidly and the protein problem The food values like protein and lipids were
is reaching a crucial stage (Yadav, 2008). Fresh and estimated in the laboratory. The amount of total
processed fish already are making important proteins (g/ 100 g) was estimated by Lowry’s method
contributions to the fishery resources of the seas and (Lowry’s et al., 1951). And for extraction of total lipids,
inland waters, conventional sources of the proteins the steps described in method by Bling and Dyer (1959)
are needed. Therefore, it is essential to obtain the was applied.
knowledge of fishery science, especially about food Water content (%)
values of fish i. e. Protein and lipid content in them. Fish is aquatic animal and their body content
There is common goal of some basic sciences i.e. maximum amount of water. For estimation of
“the fish as food for mankind”. This need percentage of water content, Take 10 g wet tissue (initial
was felt only in the last few decades of 20th century weight) in Petri plate; it was dried (final weight) in an
(Beaven, 1990; Jayaram, 2002). The promise and oven at 90-100 0C for 6-8 h. Weigh the dried tissues
problems in the fishery science are perhaps never- by using following formula.
ending. Nevertheless, the progress made in the last Initial weight – final weight
few decades has been tremendous. Aquaculture has Water content (%) = -------------------- X 1000
tremendous potential that remains unexploited. Apart Initial weight
from food importance, there is one more important Results And Discussion
consideration of the fishery industry. It is the role it Life process in a living organism is sustained
plays in the rural economy; it can provide immense by a chemical process derived from food for growth,
job potential through its various institutions. The maintenance and reproduction. Fish are rich in
problem of unemployment is solved to a considerable proteins, fats and vitamins. The fats provide energy
extent (singh and Kamble, 1987; Yadav et al., 2007). and produces body fats, whereas proteins provide
In rural areas there is a scope for self employment in energy and material for growth and repair and also for
fish culture industries (Jayaram, 2002). In present the formation of fats. In present nutritional values i.e.
52 RESEARCH AN ALYSI S AND EVALU ATION

2. International Indexed & Referred Research Journal, April, 2012. ISSN- 0975-3486, RNI-RAJBIL 2009/30097;VoL.III *ISSUE-31
Table 1. Food values of some freshwater fish from Sakri tahsil.
Sr. No. Name of fish species Protein (g)/100 g tissue Lipid (%)mg / 100 g Water content (%)
1 Acanthocobitis botia 22.70 ± 02.20 01.70 ± 00.45 79. 85 ± 3.50
2 Barilius bendelisis 17.20 ± 01.30 02.60 ± 00.85 77. 50 ± 4.80
3 Chanda nama 11.40 ± 01.20 02.40 ± 00.90 80. 00 ± 5.50
4 Channa marulius 10.70 ± 01.60 02.00 ± 00.45 65. 00 ± 4.00
5 Channa orientalis 20.60 ± 01.40 01.80 ± 00.60 73. 00 ± 5.50
6 Clupisoma garua 18.50 ± 01.65 01.60 ± 00.65 80. 00 ± 4.00
7 Danio aequipinnatus 15.00 ± 01.90 02.70 ± 00.45 77. 00 ± 5.00
8 Garra mullya 17.85 ± 01.75 03.60 ± 00.75 75. 90 ± 5.55
9 Glossogobius giurus 07.90 ± 01.25 01.80 ± 00.45 81. 50 ± 6.50
10 Labeo boggut 11.25 ± 00.90 01.16 ± 00.60 79. 00 ± 6.00
11 Lepidocephalus guntea 15.40 ± 00.85 01.30 ± 00.25 76. 00 ± 4.50
12 Lepidocephalus thermalis 15.25 ± 01.50 02.30 ± 00.80 81.95 ± 6.50
13 Mastacembelus pancalus 14.50 ± 01.10 03.15 ± 00.70 77. 25 ± 5.50
14 Notopterus notopterus 06.50 ± 00.40 00.80 ± 00.20 79. 50 ± 6.50
15 Oreochromis mossambica 13.10 ± 00.90 01.40 ± 00.25 82. 00 ± 5.00
16 Oreonectus evezardi 13.10 ± 01.00 02.85 ± 00.35 74. 50 ± 4.50
17 Osteobrama cotio cotio 16.50 ± 01.10 01.40 ± 00.55 82. 30 ± 5.55
18 Puntius conchonius 16.50 ± 01.50 01.00 ± 00.25 75. 80 ± 6.50
19 Puntius sarana sarana 18.40 ± 01.80 04.00 ± 00.60 73. 50 ± 7.75
20 Puntius sophore 14.20 ± 01.05 01.85 ± 00.30 75. 80 ± 8.00
21 Rasbora doniconius 17.90 ± 01.40 01.47 ± 00.50 81. 20 ± 7.50
22 Tor khudree 19.40 ± 01.40 03.80 ± 00.80 76. 50 ± 6.60
Data was obtained from mean values ± SD (n = 4).
While minimum amount of total lipid was found in
Proteins, Lipid and water percentage of fresh water species like Notopterus notopterus i.e. 0.80 % and
fish were estimated immediately on same day of Puntius conchonius 01.00 % only. The lipid percentage
captured. The food values of these fish are presented of remaining species lies between 1.30 to 3.00 %.
in table 1. 3. Water content (%): Percentage of water content
1. Total proteins (g): Some of fish species collected in the fish is entirely depends on total fat content.
from different riversides of Sakri tahsil show From the collected species, higher amount of water
appreciable amount e.g. species like Acanthocobitis content was seen in Oreochromis mossambica i.e. 82
botia has highest amount i.e. 22.70 g, it is followed by %, followed by 81.95 % in Lepidocephalus thermalis.
Channa orientalis (20.60 g) Tor khudree (19.40 g). Least water percentage was reported from species like
Whereas species like Notopterus notopterus has 6.50 Channa marulius (i.e. 65 %) and Channa orientalis
g and Glossogobius giurus, 7.90 g. The remaining (i.e. 73 %). Remaining species ranges from 74 to 80
species showed greater variations ranging from 10 g % Water Content.
to 18 g/ 100 g tissues. Acknowledgements :-
2. Total lipids (%): Like protein content, there is
wide variation in lipid content of captured fish. The Author is thankful to principal, S. G. Patil
higher amount of lipid content was reported from College, Sakri for providing necessary laboratory
Puntius sarana sarana i.e. 4.0 %, it is followed by in facilities. Thanks are due to the In-charge, ZSI,
Tor khudree (3.80 %) and Garra mullya (3.60 %). western regional zone Poona, for identification of fish.
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