Nutritional profile of wild, pond-, gher- and cage-cultured tilapia in Bangladesh

• Main Authors: Shabiha Islam, Shuva Bhowmik, Priyanka Rani Majumdar, George Srzednicki, Matiur Rahman, Md. Abul Hossain
• Format: Article
• Language: English
• Published: Elsevier 2021-05-01
• Series: Heliyon
• Subjects: Tilapia; Proximate composition; Minerals and Na/K ratio; Amino acid composition; n-3 and n-6 fatty acids
• Online Access: http://www.sciencedirect.com/science/article/pii/S2405844021010719

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.