Proximate analysis of cuttlefish ink procured from Thoothukudi coast: A comparative study

Abstract

In India, cuttlefish ink is usually discarded as a processing waste but is common in the cuisine of Japan, Italy and Spain. Surprisingly, there are few available literatures regarding its proximate composition which is necessary to ensure that it meets the nutritional requirements essential for growth and health of a living being. Hence, in the present study, the proximate compositions of ink from three cuttlefish species from Thoothukudi coast were evaluated. Sepia pharaonis ink had the highest level of moisture (87.90±0.52) compared to that of S. ramani and S. prabahari. Protein content was highest in S. prabahari ink with a value 12.01±0.29 compared to other two species. Ash, carbohydrates and fat contents ranged from 0.09±0.02 to 0.12±0.03, 0.62±0.11 to 0.70±0.09 and 0.19±0.01 to 0.21±0.04 in the cuttlefish ink, respectively. Thus, the present study showed that among the three cuttlefish species, Sepia prabahari ink with highest protein content is nutritionally preferred.