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Nutrient Profile of Some Important Native Fishes of Nepal

Date: August 23,2021 |Hits: 654 Download PDF How to cite this paper

Md. Akbal Husen1,*, Tek Bahadur Gurung2, Archana Prasad3, Sweety Nakarmi3, Neeta Pradhan4, Ram Kumar Shrestha1, Agni Prasad Nepal1

1Fishery Research Station, Begnas, Kaski, Nepal.

2Nepal Agricultural Research Council (NARC), Singhdarbar, Plaza, Kathmandu, Nepal.

3Department of Zoology, Tribhuvan University, Kathmandu, Bagmati Province, Nepal.

4National Fisheries Research Center, Godawari, Lalitpur, Nepal.

*Corresponding author: Md. Akbal Husen


Fish as a healthy food is increasing popularity worldwide because of their higher PUFA (poly unsaturated fatty acid) concentration. Contrarily, we have limited knowledge of nutritional composition of native fishes. The data base on nutrient contents of the native fishes may have wider application to recommend dietary plan to combat nutritional deficiencies in women and children and other consumers. To fill such gap of information, this study has documented the nutrient profile of eleven important native fish species of Nepal. Sample of fresh native fish were collected from one of Central Himalayan, the Begnas Lake, identified in species level in the year 2019-2020. The fish were subjected to proximate and minerals analysis on oven dry weight basis. The results showed that nutrients and minerals contents were varied from species to species. The range of crude protein (%), moisture (%), ash (%), phosphorus (mg/100g), iron (mg/100g) and calcium (mg/100g) were from 43.5 to 66.1, 4.7 to 8.4, 6.2 to 17.3, 917.0 to 4,510.8, 1.7-12.36 and 3,442.5-6,282.5, respectively. This present study will be useful to make the dietary plan of the people of this region/Nepal.


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How to cite this paper

Nutrient Profile of Some Important Native Fishes of Nepal

How to cite this paper: Md. Akbal Husen, Tek Bahadur Gurung, Archana Prasad, Sweety Nakarmi, Neeta Pradhan, Ram Kumar Shrestha, Agni Prasad Nepal. (2021) Nutrient Profile of Some Important Native Fishes of NepalInternational Journal of Food Science and Agriculture5(3), 455-464.

DOI: http://dx.doi.org/10.26855/ijfsa.2021.09.016

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