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International Journal of Zoology and Applied Biosciences
Proximate composition of Garra mullya (Sykes, 1839) and Parambassis ranga (Hamilton, 1822) from Ujani wetland, Maharashtra, India
Vinod Kakade
Year : 2026 | Volume: 11 | Issue: 4 | Pages: 249-253
Received on: 22/05/2026
Revised on: 28/06/2026
Accepted on: 27/07/2026
Published on: 31/08/2026
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Vinod Kakade( 2026).
Proximate composition of Garra mullya (Sykes, 1839) and Parambassis ranga (Hamilton, 1822) from Ujani wetland, Maharashtra, India
. International Journal of Zoology and Applied Biosciences, 11( 4), 249-253.
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Abstract
Fish is rich in animal proteins and good source of polyunsaturated fatty acids especially the (ω)-3 polyunsaturated fatty acids and micronutrients. Proximate composition comprising moisture, ash, protein, fat and carbohydrates content and minerals composition including magnesium, potassium, calcium, iron, zinc, phosphorus and iodine of 2 small indigenous fish species (SIFS) Garra mullya (Sykes, 1839) and Parambassis ranga (Hamilton, 1822) from Ujani wetland was studied to create a baseline data on the nutritional quality of both fishes. The moisture content recorded for G. mullya (76.25%) and P. ranga (73.98%). The ash content observed for G. mullya (3.91±0.306) and P. ranga (3.56±0.258) during this study. Protein by dry weight basis for Garra mullya (54.44±0.492) and Parambassis ranga (52.73±0.507) was significant and lipids content for G. mullya found 26.37±0.435 and for P. ranga was 19.77±0.310. Minerals composition of both fishes showed abundance of minerals in them. Inclusion of these fishes in diet will be helpful in combating nutritional and mineral deficiency.
Keywords
Garra mullya, Minerals composition, Nutritional value, Parambassis ranga, Small indigenous fish, Ujani.
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© The Author(s) 2026. This article is published by International Journal of Zoology and Applied Biosciences under the terms of the Creative Commons Attribution 4.0 International License (creativecommons.org), which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
