Nutritional Analysis and Overall Diet Quality of Fresh and Processed (Sun-dried and Fermented) Puntius sophore
Sanchari Goswami
, Kuntal Manna*
Department of Pharmacy, Tripura University (A Central University), Suryamaninagar, Tripura, India.
Corresponding Author Email: k_manna2002@yahoo.com
Abstract:
Puntius sophore (P. sophore), a small indigenous fish, belonging to family Cyprinidae is an important source of micronutrients. But as it may be considered as one of the most perishable among all foodstuffs therefore, their preservation becomes necessary for future use. Fermentation and sun-drying process have been used for the processing of P. sophore. Both fresh and processed (fermented and sun-dried) P. sophore is very popular among the common people of Tripura, Northeastern part of India. So, the aim of the present study was to analyze the nutrient content of raw and processed P. sophore and evaluate the overall diet quality of them. In this study, proximate composition, minerals, amino acids, fatty acids analysis for raw and cooked sample of fresh and processed (fermented and sun-dried) P. sophore were performed as the cooking process lead to changes of certain nutrients. The changes in the amount of fat and ash content were found to be higher in fried fish sample. Mineral content such as Na, K, Fe, Cu, Mn, Se was increased in processed sample whereas Ca and Mg was reduced. The amino acid profile showed that aspartic acid was the major component of fish protein. But after cooking amino acid content was reduced. The analysis of fatty acid composition showed that saturated fatty acids were the most abundant in both fresh and processed P. sophore which was increased through frying. In the present experiment, frying process was found to be good for health.
Keywords:
Amino Acid; Cooking; Fatty Acids; Minerals; Proximate Composition; Puntius Sophore
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