Nutrient composition analysis of gish fish fillets affected by different cooking methods

The effects of different cooking methods (boiling, frying and roasting) on proximate composition of the fish Carangoides malabaricus were investigated. The mean content of moisture, protein, fat and ash of raw fish was found to be 57.97 ± 2.39, 31.49 ± 2.89, 16.8 ± 0.45 and 8.04 ± 0.12% respectively. The changes in the amount of protein were found to be significantly higher in frying and boiling fish. The changes in the amount of fat were found to be significantly higher in frying and boiling fish. The ash content decreased significantly in all cooking methods. In the present study, the boiling method of cooking is found to be the best for healthy eating.