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Proximate Compositions Of Moisture And Ash In Some Important Edible Fresh Water Fish Species Of Kalaburagi Area

Author: 
Kulkarni, R.S. , Pruthviraj and Vijayakumar, K.
Subject Area: 
Life Sciences
Abstract: 

The determination of moisture and ash content reflects nutritional state of the fish and studies on this aspect on l fish. Hence, the present investigation is undertaken on four fish species locally available in large numbers, fishes the fish market of Kalaburagi,were brought and analyzed for proximate compositions of moisture and ash content. The results o notopterus (73.6%), Pangusius bocourti (71.3%) and Red bellied pacu (73.3%). above fishes shows that (30.8%) ignition or after complete oxidation, is a part of proximate analysis for nutritional evaluation and it is an important quality attribute for some food ingred content is 35%, 34%, 30%and 33% respectively in the above fishes studied. Thus the results suggest that the fish However, the two fishes. The percentage of ash content was determined by weight of the ash divided by the weight of the original sample multiplied by 100% of sample size. All the results are of whole fish for four fishes. The moisture and ash content values reported here indicate that are within the values reported in other fishes. ocal fish species becomes important to assess the health and nutritional status of particular Labeo rohita ,Notopterus notopterus, Pangusius bocou are being consumed extensively as food fish by the people of Kalaburagi and are marketed in f the moisture show that the fish, Labeo rohita (71.9%), Notopterus Labeo rohita (35%), Notopterus notopterus (34%), Pangusius bocourti and Red bellied pacu (33%). The ash content refers to the inorganic residue remaining by ients such as minerals. The percentage of ash Labeo rohita has highest percentage of ash content as compared to other fishes. Notopterus notopterus though small weighing fish has higher ash content than other rti and Red bellied pacu. These Ash content in the expressed in gm/100gm

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