Fishes are the main source of animal protein for the human diet. Fish is one of the demanding foods in the world. It plays a vital role in a nutritional diet. Quality of fish depends on the available nutritional components, mainly including Protein, carbohydrates lipids, Vitamins, and Fatty acids. Nutritional values of the cooked food may be minimised due to cooking practices. Hence, the present investigation is undertaken with the objective of studying nutritional value before and after cooking, to recommend the best cooking method for the selected fish species. This study was performed to investigate the effect of different cooking methods on the Nutrition of Nemacheilus botia. Nemacheilus botia is an important local commercial fish species, which is appreciated not only because of their small size, highly valuable but also their boneless flesh with excellent quality and taste. Selected fish species were collected from the river located in Chandwad. Uncooked Fresh Fish, Boiled Fish, Fried Fish, Roasted Fish and Steamed Fish are the different cooking treatments considered to fulfil the objective of the study. The nutrient contents are changed due to the application of different cooking treatments, losses of nutrients take place and retention of some nutrients, like protein, also occurs. Different cooking methods are affecting the quantity of total protein. Lipid content is found to be increased in all cooking methods except the Boiled method. This study also showed that fat and carbohydrate content were significantly changed by four cooking methods.
Author (s) Details
Sanjay M. Nikam
NVP Mandel’s Arts, Commerce and Science College, Lasalgaon, India.
Pratiksha S. Jadhav
SNJB’s KKHA Arts, SMGL Commerce and SPHJ Science College Chandwad, Ms,
423101, India.
Please see the book here:- https://doi.org/10.9734/bpi/rpbs/v3/4852
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