Nutritional profile of wild, pond-, gher- and cage-cultured tilapia in Bangladesh
Shabiha Islam, Shuva Bhowmik, Priyanka Rani Majumdar, George Srzednicki, Matiur Rahman, Md Abul Hossain
Abstract
The proximate, minerals, amino acid and fatty acid composition of wild, pond-, gher- and cage-cultured tilapia in Bangladesh were evaluated and varied significantly (p < 0.05). The major component of the tilapia was moisture (79.12%–81.36%), followed by protein (14.93%–16.03%), lipid (0.59%–2.35%), carbohydrate (1.23%–1.51%), fibre (0.47%–0.88%), ash (0.31%–0.53%); the energy value was between 97.62 and 126.73 kcal/100 g. Macro-nutrients and micro-nutrients were detected in following order: K > Na > Mg > Ca and Fe > Mn, respectively in all the tilapia and the ratio of Na/K was <1. Essential amino acids, leucine (1.47–1.56 g/100 g) and lysine (1.66–1.74 g/100 g), were the predominant amino acids in tilapia, followed by non-essential amino acids, aspartic acid (1.72–1.84 g/100 g) and glutamic acid (2.88–3.07 g/100 g). Saturated palmitic acid (25.4%–35.54%), monounsaturated elaidic acid (31.51%–35.63%) and polyunsaturated linolenic acid (17.69%–22.57%) were the main fatty acids found in tilapia. The desirable protein percentage, Na/K ratio, the presence of essential amino acids, leucine and lysine, n-3 and n-6 fatty acid contents proved that the consumption of wild, pond-, gher- and cage-cultured tilapia are beneficial to human health and could be recommended to prevent different diseases particularly of cardiovascular type.