Author(s): Sylvester Parkhey and Ujwala Jadhav

Abstract: Bombay duck (Harpadon nehereus) is a unique fish found along the Mumbai Sea coast of Maharashtra commonly known as ‘Bombil’ in the Marathi local language. A study focusing on the nutritional composition of wet and dried forms of Bombay duck revealed that the wet samples have a high moisture content (90%). In contrast, dried Bombay duck shows a significant increase in protein content (48% in dry vs. 6% in wet), lipids (8.8% in dry vs. 1.1% in wet), and minerals more concentrated in the dry form. Notably, omega-3 fatty acids, especially DHA and EPA, are significantly higher in dried fish. HPLC analysis indicated a well-balanced amino acid composition, comprising both essential and non-essential amino acids. ICP-MS technique analyzed substantial quantities of macro minerals such as potassium, phosphorus, and sodium, besides trace elements such as iron, copper, and zinc were present. This study collectively suggests that Bombay duck is a valuable seafood source with a favorable nutritional profile and holds significant potential for nutraceutical and functional food development, while wet Bombay duck remains a viable, nutritious option for certain seasons, with both forms providing valuable nutrients for a balanced diet.

DOI: 10.22271/fish.2025.v13.i2b.3061

Pages: 137-141  |  363 Views  150 Downloads

Download Full Article: Click Here