Home|Journals|Articles by Year|Audio Abstracts
 

Original Article



Comparison of the Nutritional Composition of Three Underutilized Fish Species in Sri Lanka

Rikasa Achchi Mohamed, Abdul Majeed Abdul Udumalebbe, Nazrim Marikkar.




Abstract

Abstract
Fish consumption is generally considered as healthy due to their nutritional benefits that they ensure food security in many low and middle-income countries. Especially the Omega-3 fatty acids and essential amino acids present in the fish had beneficial effects on the Coronary Heart Disease (CHD) and reduce the Protein Energy Malnutrition (PEM) in these countries. Being an island and expanding aquatic resources, Sri Lanka has plenty of fish resources, but, the consumption of small fish among the population has decreased in the country over the past 20 years. So, it is essential to be aware of the nutritional content of particular fish species that are assumed to be undervalued. This study, it was aimed to compare the nutritional composition of three local fish species namely, Amblygaster sirm, Sardinella brachysoma and Oreochromis niloticus. Proximate composition, pH and calorific values of the fish meat were determined by standard methods and other relevant protocols. The fatty acid profiles of oils of the fish were examined using the GC-MS method. Results showed that there were significant (p

Key words: Keywords: Amblygaster sirm, Fish nutrition, Fish oil, Oreochromis niloticus, Sardinella brachysoma






Full-text options


Share this Article


Online Article Submission
• ejmanager.com




ejPort - eJManager.com
Refer & Earn
JournalList
About BiblioMed
License Information
Terms & Conditions
Privacy Policy
Contact Us

The articles in Bibliomed are open access articles licensed under Creative Commons Attribution 4.0 International License (CC BY), which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons licence, and indicate if changes were made. To view a copy of this licence, visit http://creativecommons.org/licenses/by/4.0/.