The marine fish are extraordinarily nourishing food and are an affluent fish meat source. The measurement of some proximate profiles such as protein, lipids, moisture and pH contents in fresh and dried fishes are often necessary to ensure that they meet the requirements of food regulations in nutrition aspects and commercial specifications. The objective of this work was to analyze the proximate composition of fresh and dried fishes of Scomberomorus guttatus and Cynoglossus semifasciatus.  Higher pH and moisture content was recorded in fresh Scomberomorusguttatus (7.1±0.02 and 70.02±0.10%) than the dried samples (6.4±0.13 and 0.61±1.00%).  Similarly fresh samples of Cynoglossus semifasciatus had higher pH and moisture content (6.9± 0.11 and 69.54± 0.06%) than the dried samples (6.5±0.09 and 0.57±0.10%). Fresh samples of Scomberomorusguttatus and Cynoglossus semifasciatus had higher protein content (4.4±.010mg/100g and 2.6±0.03mg/100gm) compared to the Likewise highest lipid content was found in fresh Scomberomorus guttatus (1.64±0.08gm) and Cynoglossus semifasciatus (1.3±0.04gm) than the dried samples. Proximate biochemical composition of all species showed that their percentage of protein and fat content are good and can be a food item in parallel to the bony fishes.

1.           GSO, SIA. Nutritive and Economic Value of Danish Fish Meal, Crayfish Dust Meal and Shrimp Waste Meal      Inclusion in Broiler Diets. International J of Poultry Science. 2006;5(4):390-4. doi: 10.3923/ijps.2006.390.394.

2.          Aberoumand A, Pourshafi K. Chemical and proximate composition properties of different fish species obtained from Iran. World J Fish Mar Sci. 2010;2(3):237-9.

3.          Ravichandran S SP. Biochemical Composition of Edible Crab, Podophthalmus Vigil (Fabricius). J Mar Sci Res Dev;03(2). doi: 10.4172/2155-9910.1000119.

4.          FAO. Report of a joint FAO/WHO expert consultation on biotechnology and Food Safety. Rome, Italy: Food and Agriculture Organization. p. 2-September-4; 2000 [cited October 1996] [cited Feb 11 2015].

Available from: http://www.fao.org/ag/agn/food/pdf/biotechnology.pdf.

5.          Islam T, Ahmed S, Sultana A, Tumpa AS, Flowra FA. Nutritional and food quality assessment of dried fishes in Singra Upazila under Natore district of Bangladesh. Trends Fish Res. 2013;2(1):2319-4758.

6.          Lowry OH, Rosebrough NJ, Farr AL, Randall RJ. Protein measurement with the Folin phenol reagent. J Biol Chem. 1951;193(1):265-75. PMID 14907713.

7.          Jain PC, Singh P. Moisture determination of jaggery in microwave oven. Sugar Technol. 2000;2(3):51-2. doi: 10.1007/BF02945760.

8.          Folch JM, Lees A, Stanley GW. A simple method for isolation and purification of total lipids from animal tissues. J Biol Chem. 1957;226:497-508.

9.          Ronald SK, Ronald S. Pearson’s composition and analysis of foods. 9th ed, Longman Scientific and Technical; 1991.

10.       Abbas HK, Accinelli C, Zablotowicz RM, Abel CA, Bruns HA, Dong Y, Shier WT. Dynamics of Mycotoxin and Aspergillus flavus levels in aging Bt and non-Bt corn residues under Mississippi no-till conditions. J Agric Food Chem. 2008;56(16):7578-85. doi: 10.1021/jf801771a, PMID 18642924.

11.       ISI. Indian Standard Specification for Dried salted threadfin (Dara) and dry salted jewfish (Ghol). Vol. 3850. New Delhi: Indian Standard Institution; 1973.

12.       ShahinaBanu SK, Hareesh K, Reddy MS. Evaluation of Nutritional status of Penaeid Prawns through Proximate Composition Studies Inter. J Fish Aquat Stud. 2016;4(1):13-9. https://www.fisheriesjournal.com/archives/2016/vol4issue1/PartA/3-2-53.pdf

13.       Fawole OO, Ogundiran MA, Ayandiran TA, Olagunju OF. Proximate and mineral composition in some selected fresh water fishes in Nigeria. J Food Saf. 2007;9:52-5. https://academicjournals.org/article/article1380732813_Elagba%20et%20al.pdf

14.       Oparaku NF, Nwaka. Effect of processing on the nutritional qualities of three fish species (Synodontisclarias, Trachurustrecaeand Clariasgariepinus). Interiors J.of  Bio. and Bio. Sci 2013; 2(10):143-9.

15.       Mohanty SS, Dash BP, Debansu S. Pramaanik. Proximate composition of three marine fishes of Chandipur, Bay of Bengal, India. Int J Fis Aqu Stu. 2015;2(4):354-8. https://www.fisheriesjournal.com/archives/2015/vol2issue4/PartG/2-4-71-177.pdf

16.       Merline X, Chitra G. Estimation of nutritional content and isolation of amine forming bacterias of commercially important dry fish Sardinellalongicepscollected from the local market in Coimbatore, Tamil Nadu. Int J Fis AQUA Studio. 2017;5(4):435-8. https://www.fisheriesjournal.com/archives/2017/vol5issue4/PartF/5-4-55-779.pdf

17.       Chukwu O, Shaba IM. Effect of drying methods on proximate composition of catfish (Clariasgariepinus). Worl. J Agric Sci. 2009;5(1):114-6. http://www.idosi.org/wjas/wjas5(1)/17.pdf

18.       Gokoglu N, Yerlikaya P, Cengiz E. Effects of cooking methods on the proximate composition and mineral contents of rainbow trout (Oncorhynchus mykiss). Food Chem. 2004;84(1):19-22. doi: 10.1016/S0308-8146(03)00161-4.

19.       Ali A, Ahmadou D, Mohamadou BA, Saidou C, Tenin D. Influence of Traditional Drying and Smoke-Drying on the Quality of Three Fish Species (Tilapia nilotica, Silurus glanis and Arius parkii) from Lagdo Lake, Cameroon. J of Animal and Veterinary Advances. 2011;10(3):301-6. doi: 10.3923/javaa.2011.301.306.

20.       Priya PK, Niraimathi S, Megal S, Govindarajan M. An analysis of biochemical with minerals composition of three different species fish by drying methods (Bonga species and Oreochromis niloticus). Int J Res Sci Res. 2011;2:279-82.

21.       Eyo AA. Fish processing technology in the tropics. New Bussa and Nigeria State: National Institute for Freshwater Fisheries Research (NIFFR); 2001. p. 114-6.

22.       Jahan NS, Chhabi IJ, Samad A, Hossain A. Comparative study on nutritional quality of sun dried fish and oven dried fish. Proceedings of the ISER 158th international conference, Rome, Italy; 2018. p. 7-10. https://www.worldresearchlibrary.org/up_proc/pdf/1944-154098742607-10.pdf