RESUMEN
Mud crab (Scylla serrata) is one of the most important crustacean species in Bangladesh due to its high economic value. Crab fattening is widely practiced in the country to meet export demand while the supply for domestic consumption is mainly dependent on wild sources. This work reported for the first time a comparative evaluation of the nutritional properties of wild and fattening mud crabs. For this purpose, the proximate compositions were determined in terms of total contents of protein, moisture, ash, lipid, and minerals. Female fattening mud crabs had the highest levels of protein (17.07 ± 1.52%) and moisture (76.95 ± 1.39%) content, while the highest percentages of ash (4.9 ± 1.03%) were detected in male fattening mud crabs. Male fattening mud crabs also contained high amounts of minerals, especially calcium (1199.71 ± 343.43 mg/100g) and iron (14.21 ± 1.28 mg/100g). Male and female wild crabs showed the highest levels of magnesium and phosphorus, respectively. Additionally, the calculated percentage of recommended nutrient intake (RNI) value revealed that mud crab contributes 4.4-59.99%, 6.6-53.98%, and 7.33-54.53% for infants, adults, pregnant and lactating women, respectively. The present study indicates that mud crab had a balanced nutritional composition that would be nutrient-rich excellent diet for consumers.
RESUMEN
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.
