NUTRIENTS COMPOSITION IN SELECTED KEY FOODS OF ANIMAL ORIGIN OF BANGLADESH
Tasnim Jannaty*, Dr. Md. Raknuzzaman, Dr. Abu Shams Md. Hasan Ali Masum, Dr. Kazi Jannat Ara, Dr. Md. Anis Ahmed and Yearul Kabir, PhD.
Food composition analysis provides detailed information about nutrientsand other important food components, which are important tohuman nutrition. Nutritional status of a person depends on the consumption of foods and intake of various nutrients related to the composition of foods. The aim of the study was to determine nutrients composition of selected animal source foods consumed in Bangladesh. Method and Materials: Composite samples are used for analysis. To analyze the proximate composition, B-vitamins and retinol of the commonly consumed animal source foods of Bangladesh prioritized by “Key Foods” approach The samples were three cultured fish (Pangas, Rohu and Tilapia), farmed chicken (breast and leg portion), farmed chicken egg and milk (cow, pasteurized). There are 30 AEZ (agro-ecological zones) in Bangladesh, categorized mainly on crop production. Samples were collected from 2-3 sites of each division that automatically cover all major AEZ. Selected animal source food samples were collected from 14 Haats across all seven divisions (considering 70% of rural population) and wholesale/retail markets of city corporation areas (considering 30% of urban population). Food samples collected following the stratified sampling frame. Result: Proximate composition of analyzed cultured fishes shows that moisture, protein and fat content of Rohu and Tilapia are quite similar, whereas Pangas contain higher fat and lower protein content. As pangas contain much higher fat, energy values is higher than other two fishes. Ash content of three fish is almost same. Proximate composition of two portions of chicken does not vary significantly, except for fat. As chicken leg contain much higher fat, energy values is higher than chicken breast. Among the proximate nutrients egg contain higher amount of protein and fat than milk. B-vitamins analysis of three cultured fish shows that thiamin content of three fishes is Tilapia, Rohu and Pangas. Riboflavin content is high in Rohu and low in Pangas. Vitamin B6content of three fish is almost same. In terms of these three B-vitamins, Rohu and Tilapia are better than Pangas. Among the B-vitamin content of chicken, thiamin content of chicken breast is higher than leg and riboflavin content is higher in chicken leg than breast. Vitamin B6 content of two portions is almost same. B-vitamin content of analyzed milk and egg shows that thiamin content of milk is almost one third of egg. Milk contains highest amount of riboflavin among the analyzed samples. Egg contains almost three times higher vitamin B6 as compare to milk. Among the three fish, retinol content is relatively higher in Pangas and low in Tilapia. Chicken breast contains higher retinol than chicken leg. Egg has highest amount of retinol among analyzed samples. Conclusion: The food composition data of selected key foods provided in the study can be used for formulating the nutritive diets and calculating the value of diets, quantitatively assessing for individuals or different population groups for diet therapy and nutritive diets management in Bangladesh. Bangladesh could over comenutritional challenges as an under developed country through this types of very essential food values and nutrient composition studies today & in near future.
Keywords: Samples were collected from 2-3 sites of each division that automatically cover all major AEZ.
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