Nutrient and heavy metals composition of dried fish varieties from Bangladesh

This work determined the nutritional value of some dried fishes that are commonly consumed in Bangladesh. Protein content was significantly (p < 0.05) higher in the white sardine (72.5 g/100 g) and Ganges River sprat (74.2 g/100 g) with essential amino acids score of 137.7% and 136.3%, respectively. The fermented anchovies had significantly (p < 0.05) higher free amino acids content (4.4 g/100 g) when compared to the other dried fishes with 0.7-2.5 g/100 g values. However, the ribbon fish had significantly (p < 0.05) higher protein digestibility of 84.0% when compared to <80% for the other fishes. Significantly (p < 0.05) lower sodium but higher potassium contents were found in white sardine and Ganges River sprat. White sardine also had the highest contents of eicosapentaenoic acid (6.5 g/100 g of oil), docosahexaenoic acid (19.5 g/100 g of oil), and total n-3 fatty acids (27.6 g/100 g of oil). The freshwater barb (fermented or unfermented) contained the highest contents of monounsaturated fatty acids and lowest levels of saturated fatty acids (p < 0.05). The heavy metals contents in white sardine were less than the maximum permitted levels. However, Ganges River sprat had significantly higher cholesterol content (12.5 mg/g), which may limit its nutritional value.