Microwave heating is a multiphysics phenomenon that involves electromagnetic waves and heat transfer; any material that is exposed to electromagnetic radiation will be heated up. This study was performed to compare the effects of microwave heating and conventional cooking method on proximate nutrient and health promoting contents of fresh Baim Fish (Mastacembelus armatus) grown in Bangladesh. The moisture and ash content in raw Baim fish were 74.00% and 4.00%, respectively. After conventional cooking moisture and ash content were 77.00% and 4.00%, respectively. On the other hand, after microwave cooking moisture and ash content were 75.00% and 4.00%, respectively. The protein content in raw Baim fish was 15.60% and after conventional cooking this value was 12.07%, whereas 15.60% for microwave cooking. In this study also estimated the fat and carbohydrate content which changed significantly by both conventional cooking and microwave cooking.
| Published in | International Journal of Nutrition and Food Sciences (Volume 4, Issue 5) |
| DOI | 10.11648/j.ijnfs.20150405.19 |
| Page(s) | 574-577 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2015. Published by Science Publishing Group |
Microwave Cooking, Nutritional Value, Fish, Mastacembelus Armatus
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APA Style
M. A. Rashid, Iqbal Hussain, Mohsina Hamuda, Sharif M. Al-Reza. (2015). Study of Microwave Heating on Nutrient Content of Bangladeshi Fish Mastacembelus Armatus. International Journal of Nutrition and Food Sciences, 4(5), 574-577. https://doi.org/10.11648/j.ijnfs.20150405.19
ACS Style
M. A. Rashid; Iqbal Hussain; Mohsina Hamuda; Sharif M. Al-Reza. Study of Microwave Heating on Nutrient Content of Bangladeshi Fish Mastacembelus Armatus. Int. J. Nutr. Food Sci. 2015, 4(5), 574-577. doi: 10.11648/j.ijnfs.20150405.19
AMA Style
M. A. Rashid, Iqbal Hussain, Mohsina Hamuda, Sharif M. Al-Reza. Study of Microwave Heating on Nutrient Content of Bangladeshi Fish Mastacembelus Armatus. Int J Nutr Food Sci. 2015;4(5):574-577. doi: 10.11648/j.ijnfs.20150405.19
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Download@article{10.11648/j.ijnfs.20150405.19,
author = {M. A. Rashid and Iqbal Hussain and Mohsina Hamuda and Sharif M. Al-Reza},
title = {Study of Microwave Heating on Nutrient Content of Bangladeshi Fish Mastacembelus Armatus},
journal = {International Journal of Nutrition and Food Sciences},
volume = {4},
number = {5},
pages = {574-577},
doi = {10.11648/j.ijnfs.20150405.19},
url = {https://doi.org/10.11648/j.ijnfs.20150405.19},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150405.19},
abstract = {Microwave heating is a multiphysics phenomenon that involves electromagnetic waves and heat transfer; any material that is exposed to electromagnetic radiation will be heated up. This study was performed to compare the effects of microwave heating and conventional cooking method on proximate nutrient and health promoting contents of fresh Baim Fish (Mastacembelus armatus) grown in Bangladesh. The moisture and ash content in raw Baim fish were 74.00% and 4.00%, respectively. After conventional cooking moisture and ash content were 77.00% and 4.00%, respectively. On the other hand, after microwave cooking moisture and ash content were 75.00% and 4.00%, respectively. The protein content in raw Baim fish was 15.60% and after conventional cooking this value was 12.07%, whereas 15.60% for microwave cooking. In this study also estimated the fat and carbohydrate content which changed significantly by both conventional cooking and microwave cooking.},
year = {2015}
}
TY - JOUR T1 - Study of Microwave Heating on Nutrient Content of Bangladeshi Fish Mastacembelus Armatus AU - M. A. Rashid AU - Iqbal Hussain AU - Mohsina Hamuda AU - Sharif M. Al-Reza Y1 - 2015/09/03 PY - 2015 N1 - https://doi.org/10.11648/j.ijnfs.20150405.19 DO - 10.11648/j.ijnfs.20150405.19 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 574 EP - 577 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20150405.19 AB - Microwave heating is a multiphysics phenomenon that involves electromagnetic waves and heat transfer; any material that is exposed to electromagnetic radiation will be heated up. This study was performed to compare the effects of microwave heating and conventional cooking method on proximate nutrient and health promoting contents of fresh Baim Fish (Mastacembelus armatus) grown in Bangladesh. The moisture and ash content in raw Baim fish were 74.00% and 4.00%, respectively. After conventional cooking moisture and ash content were 77.00% and 4.00%, respectively. On the other hand, after microwave cooking moisture and ash content were 75.00% and 4.00%, respectively. The protein content in raw Baim fish was 15.60% and after conventional cooking this value was 12.07%, whereas 15.60% for microwave cooking. In this study also estimated the fat and carbohydrate content which changed significantly by both conventional cooking and microwave cooking. VL - 4 IS - 5 ER -
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