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DOI Prefix 10.20431 |
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Journal Policies
International Journal of Advanced Research in Chemical Science
Volume-3 Issue-8, 2016, Page No: 9-14
The Effect of Different Cooking Methods on Nutrient Content of Selected Bangladeshi Fish
M. A. Rashid1*, M. Saifullah1, M. A. Habib1,Md. Iqbal Hussain1,M. A. Sattar1
Department of Applied Chemistry and Chemical Technology, Islamic University, Kushtia, Bangladesh
Citation : M. A. Rashid, M. Saifullah, M. A. Habib, Md. Iqbal Hussain, M. A. Sattar, The Effect of Different Cooking Methods on Nutrient Content of Selected Bangladeshi Fish International Journal of Advanced Research in Chemical Science. 2016;3(8):9-14.
Abstract
Microwave cooking has gained considerable importance as an energy-saving, convenient and time-saving cooking method. This study was performed to compare the effects of microwave cooking and conventional cooking method on proximate nutrient and health promoting contents of fresh Bata Fish (Labeo bata) and Taki Fish (Channa Punetata) grown in Bangladesh. The moisture and ash content in raw Bata fish were 75.00% and 5.00%, respectively, for Taki fish they were 75.00% and 6.00%, respectively. After conventional cooking moisture and ash content were 80.00% and 4.00%, respectively, for Bata fish whereas 79% and 5.5%, respectively, for Taki fish. On the other hand, microwave cooking food showed the values were 76.00% and 6.00%, respectively, for Bata fish, whereas 76.00% and 5.5%, respectively, for Taki fish. The protein content in raw Bata fish was 13.50%, for Taki fish it was 15.30%. After conventional cooking protein content of Bata fish and Taki fish were 11.56% and 12.08%, respectively, whereas 13.50% and 15.16%, respectively, for microwave cooking. This study also showed fat and carbohydrate content were significantly changed by both cooking methods.
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