EFFECTS OF PROCESSING ON THE NUTRIENTS COMPOSITION OF A SELECTED FRESH AND BRACKISH WATER AFRICAN CATFISH (Clarias gariepinus) IN ONDO STATE NIGERIA

  • SO Salawu Department of Biochemistry, Federal University of Technology, Akure, Nigeria
  • OC Adu Department of Science Technology, Federal Polytechnic, Ado-Ekiti, Nigeria
  • AA Akindahunsi Department of Biochemistry, Federal University of Technology, Akure, Nigeria
Keywords: Catfish, Iodine, Brackish Water, Fresh Water And Nutrient Composition

Abstract

Treated fish samples (fried, boiled with/without salt solution and roasted) were analyzed for proximate (ash, fat, moisture and protein) and minerals composition (Ca, Zn, Fe, Mg, P and I). The highest protein concentrations (%) (Ogbese, 73.25; Igbokoda, 72.52) of fish samples were recorded by boiling with water while the ones roasted recorded the least values of 57.51 and 58.33 %, respectively. The iodine level (mg I/100g) in the flesh of fish varied with size, treatment and location; it appeared to increase with size, reduced by some treatments (boiling with either water or NaCl solution) while frying and roasting had the highest level compared to boiling. The least iodine concentration was 93.45 (Ogbese fish boiled with NaCl solution) and 160.94 (Igbokoda fish boiled with either water or NaCl solution). On the whole, Igbokoda brackish water fish (160.94-314.08) had higher iodine content than Ogbese fresh water fish (93.45-205.06) with the highest concentration in fried and roasted fish samples (205.06, 314.08) in Ogbese and Igbokoda water bodies respectively. Higher mineral compositions were equally found in the brackish water body, which equally increases with sizes and reduced by some treatments (boiling and frying). Considering the nutrient contents of the fish samples for the various treatments, iodine can be made more available by roasting and frying while protein can be made more available by boiling.

KEY WORDS: Catfish, Iodine, Brackish Water, Fresh Water And Nutrient Composition.

Global Jnl Pure & Applied Sciences Vol.10(1) 2004: 155-159
Published
2004-05-25
Section
Articles

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eISSN: 1118-0579