Seasonal variation on the proximate composition of fresh and smoked Bonga <i>Ethmalosa fimbriata</i> (Bowdich, 1825) obtained from Warri River, Delta State, Nigeria

Abstract

Seasonal variations of Ethmalosa fimbrata species from the Warri River, Nigeria were  analyzed during the wet and dry seasons to study the variation in nutrients composition of Fresh and smoked samples using standard method and procedures AOAC. Results of the proximate composition of nutrients of fresh and smoked samples showed variations in data and higher levels in the wet season. The nutritional composition; protein, ash, moisture and lipid in fresh and smoked samples were higher in wet than in dry season but not significantly different (P>0.05), while crude fiber was higher in dry season in fresh samples but not significantly different (P>0.05). Result of the proximate  composition of nutrients showed higher levels in smoked samples than fresh this  indicates that these smoked fishes are good sources of dietary protein, recommended to all ages for growth and good health. It is therefore concluded that smoking does have positive effect on fish since there was an increase in embedded nutritional parameters.

Key words: Seasonal variation, wet, dry, fresh, smoked, Warri River