Comparative analysis of nutrient contents in Labeo rohita, Catla catla, and Ompok pabda

Nutritional composition plays a crucial role in assessing the dietary value of fish species. This study compares the proximate composition (protein, fat, moisture, ash, and essential minerals) of Labeo rohita, Catla catla, and Ompok pabda of similar size. Samples were collected and analyzed for protein content using the Kjeldahl method, lipid content through Soxhlet extraction, moisture by oven drying, and ash content via muffle furnace incineration. The statistical significance of nutrient variations among species was evaluated using one-way ANOVA. Results indicate that Ompok pabda has significantly higher protein and lower fat content than the two carps, making it a potential candidate for health-conscious diets.