Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Effects of Different Culinary Treatments on Amino Acids Composition and Minerals Retention in Labeo rohita (Hamilton, 1822)

Articles in Press

Document Type : Research Article-en

Authors

Heikham Dayami 1
Chungkham Sarojnalini 1
Bronson Kumar Khangembam 2

1 Department of Life Sciences, Manipur University, Imphal-795003, Manipur, India

2 Department of Zoology, Tripura University, Suryamaninagar, Tripura (W), Tripura-799022, India

10.22067/ifstrj.2026.100175.1612
Abstract
Labeo rohita is a popular food fish in India, rich in proteins, amino acids and minerals. However, bioavailability of vital nutrients in the fish may be significantly altered during cooking process. This study aims to understand the effects of different culinary methods on the amino acid and mineral composition of rohu from the Loktak lake, Manipur. For this, adult rohu (575 ± 12.5 g, 27.5 ± 2.8 cm) were collected, and processed by four different cooking methods viz., steaming, microwave cooking, frying and currying. The raw fish was taken as the control, and the amino acids and mineral composition of all samples were determined. Results showed that glutamic acid (23.82%) was the dominant amino acid, followed by aspartic acid (18.21%). Steaming and microwaving best retained most amino acids and minerals, while frying and currying resulted in notable reduction in different essential amino acids and minerals. Principal component analysis (PCA) separated the four different cooking methods; steaming and microwaving showed best retention of nutrients, while frying and currying induced loss/drift of minerals. This study finds steaming and microwave better cooking methods for maximal nutrient retention in L. rohita. Results of this study may be useful in dietary recommendations, functional food development, and optimising cooking strategies for nutrients preservation in the fish.

Keywords

Amino acids
cooking process
Labeo rohita
minerals
nutritional security
Subjects
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Iranian Food Science and Technology Research Journal

Articles in Press, Accepted Manuscript
Available Online from 03 November 2026

  • Receive Date 01 August 2026
  • Revise Date 30 September 2026
  • Accept Date 14 October 2026
  • First Publish Date 03 November 2026

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