Comparative Evaluation of the Proximate Composition and Amino Acid Profile in Fresh and Traditionally Sun-dried Fish Species, Puntius sophore (Hamilton, 1822) and Amblypharyngodon mola (Hamilton, 1822)

Fish is one of the most widely consumed sources of animal protein in the world. However, they are subjected to countless post-harvest changes, so technologies such as sun-drying are employed to preserve fish for a longer time. Currently, sun-dried fish also have a major place in terms of nutrients alongside fresh fish. The present study has been conducted to determine the proximate composition and amino acid content of fish species namely, Puntius sophore (Puthi), and Amblypharyngodon mola (Moa) in fresh and sun-dried conditions to enunciate the nutritional benefits of consuming sun-dried fishes together with fresh fishes. During the study period, fresh fish samples collected were divided into two batches. In one batch all the analyses were carried out under fresh conditions. In the corresponding batch, all the tests were carried out in sun-dried conditions. Proximate composition and amino acid analysis were carried out as per the guidelines of AOAC (2015). The moisture, crude protein, crude fat, ash, and carbohydrate content of the fresh and sun-dried P. sophore and A. mola revealed significantly higher moisture content in the fresh fish samples than in the sun-dried samples. Significantly higher crude protein, crude fat, ash, and carbohydrate contents were obtained in the sun-dried samples compared to the samples in fresh condition. The Essential Amino Acid (EAA) predominant in fresh and sun-dried samples of both the species were found to be Lysine and Histidine respectively. The predominant Non-essential Amino Acid (NEAA) in fresh and sun-dried samples of both species was Glutamic acid. The analysis of nutritional parameters reveals that sun-dried fish can provide comparable nutrition to fresh fish. This study is therefore designed to promote the consumption of sun-dried fish among a broader segment of society, highlighting its dietary significance.