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<p>The present study examined the genetic diversity of fish <i>Labeo rohita</i> (rohu) from Bihar’s Mithila and Seemanchal regions to understand its association with the fish’s distinctive taste. The Mithila region of Bihar, particularly Darbhanga, is known for the unique culinary attribute of rohu. The distinct taste and culinary heritage of the region led the government of Bihar to get the geographical indication tag for rohu culinary preparations. In this study, the fish samples were collected from five districts of Mithila and Seemanchal regions of Bihar, i.e., Darbhanga, Madhubani, Supaul, Araria, and Kishanganj. Genetic variations among collected samples were determined using mitochondrial cytochrome b gene sequences. Cluster analysis based on cytochrome b sequences revealed genetic variability among the studied samples. Sensory attributes of fried fish and curry were determined by appearance, texture, flavour, odour, colour, and overall acceptability. Among all, rohu from Sobhan (Darbhanga) exhibited the best result in sensory analysis. It received an average overall acceptability score of 7.85 ± 0.19 for fried fish and 8.64 ± 0.15 for curry. Statistical analysis (<i>p</i> &lt; 0.01) showed that culinary preparations of Mithila rohu (Darbhanga) were significantly preferred over the Seemanchal (Kishanganj) sample. However, genetic variability (haplotypes) determined in the present study showed no significant correlation with sensory traits. These findings suggested that the distinct taste of Mithila rohu may be attributed to environmental factors such as habitat, type of food available to the fish, and/or water quality. To fully understand the distinct taste of Mithila rohu, a comprehensive study of habitat and environmental conditions is warranted.</p>

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Distinct Taste of Mithila Rohu is not Attributed to its Genetics: Insights from Molecular Analyses

  • 期刊论文

  • 发表日期：

    2026年3月30日

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  • Mamta Singh,
  • Ved Prakash Saini,
  • Narendra Kumar Verma,
  • Sangeeta Kumari

摘要

The present study examined the genetic diversity of fish Labeo rohita (rohu) from Bihar’s Mithila and Seemanchal regions to understand its association with the fish’s distinctive taste. The Mithila region of Bihar, particularly Darbhanga, is known for the unique culinary attribute of rohu. The distinct taste and culinary heritage of the region led the government of Bihar to get the geographical indication tag for rohu culinary preparations. In this study, the fish samples were collected from five districts of Mithila and Seemanchal regions of Bihar, i.e., Darbhanga, Madhubani, Supaul, Araria, and Kishanganj. Genetic variations among collected samples were determined using mitochondrial cytochrome b gene sequences. Cluster analysis based on cytochrome b sequences revealed genetic variability among the studied samples. Sensory attributes of fried fish and curry were determined by appearance, texture, flavour, odour, colour, and overall acceptability. Among all, rohu from Sobhan (Darbhanga) exhibited the best result in sensory analysis. It received an average overall acceptability score of 7.85 ± 0.19 for fried fish and 8.64 ± 0.15 for curry. Statistical analysis (p < 0.01) showed that culinary preparations of Mithila rohu (Darbhanga) were significantly preferred over the Seemanchal (Kishanganj) sample. However, genetic variability (haplotypes) determined in the present study showed no significant correlation with sensory traits. These findings suggested that the distinct taste of Mithila rohu may be attributed to environmental factors such as habitat, type of food available to the fish, and/or water quality. To fully understand the distinct taste of Mithila rohu, a comprehensive study of habitat and environmental conditions is warranted.