Nutritional Values of Smoked Clarias Gariepinus from Major Markets in Southwest, Nigeria
smoked fish, markets, southwest, clarias gariepinus, nutritional values
Abstract
Smoked Clarias gariepinus from four major markets in the southwest, Nigeria were analyzed. The aim was to evaluate the nutritional values of the fish sold at the different markets. The results of the analyses showed that the nutritional values of the smoked fish are of good standard but nutritional and mineral compositions varied from market to market. The moisture content, protein, fat, fibre, ash and carbohydrate contents from the markets were in the range of 9.63 to 10.27%, 53.77 to 54.77%, 11.77 to 13.13%, 6.87 to 8.00%, 0.0 to 0.07% and 15.40 to 16.17% respectively. The range of the mineral compositions was 10.13 to 12.17mg/100g, 0.33 to 0.50mg/100g, 28.33 to 46.67mg/100g, 353.33 to 388.33mg/100g, 22.33 to 33.33mg/100g, and 271.67 to 305.00mg/100g for iron, zinc, magnesium, calcium, potassium and phosphorus respectively. Ascorbic acid, thiamine, niacin and riboflavin contents of the fish were in range of 0.17 to 0.27mg/100g, 0.05 to 0.07mg/100g, 0.24 to 0.28mg/100g, and 0.05 to 0.08mg/100g respectively.
Downloads
- Article PDF
- TEI XML Kaleidoscope (download in zip)* (Beta by AI)
- Lens* NISO JATS XML (Beta by AI)
- HTML Kaleidoscope* (Beta by AI)
- DBK XML Kaleidoscope (download in zip)* (Beta by AI)
- LaTeX pdf Kaleidoscope* (Beta by AI)
- EPUB Kaleidoscope* (Beta by AI)
- MD Kaleidoscope* (Beta by AI)
- FO Kaleidoscope* (Beta by AI)
- BIB Kaleidoscope* (Beta by AI)
- LaTeX Kaleidoscope* (Beta by AI)
How to Cite
References
B. Adebayo-Tayo, A. Onilude, U. Patrick (2008) Mycofloral of smoke-dried fishes sold in.
Uyo (2008) Comparative quality assessment of fish (Clarias gariepiinus) smoked with cocoa pod husk and three other different smoking materials. J. Food. 4(3), 5-8.
M. Adegunwa, A. Adebowale, Z. Olisa, H. Bakare (2013) Chemical and microbiological qualities of smoked herring (sardinella eba,valenciennes 1847) in.
Odeda (2008) Feed utilization, growth and survival of Clarias gariepinus (Burchell 1822) fingerlings cultured under different photoperiods. 1(5).
Egbal Ahmed, Mohammed Ali, Regiah Kalid, Hana Taha, Asgad Mahammed (2010) Investigating the Quality Changes of Raw and Hot Smoked Oreochromis niloticus and Clarias lazera. 9(5), 481-484. https://doi.org/10.3923/pjn.2010.481.484
G. Akande (1996) Post-harvest processing in Fisheries". A paper presented at training for officers of UNDP assisted programme on artisanal fisheries development.
G. Aliya, K. Humaid, A. Nasser, G. Sami, K. Aziz, M. Nashwa, S. Ponnerassery (2012) Effect of the freshness of starting material on the final product quality of dried salted shark. Advance J. Food Sci. 4(2), 60-63.
K. Anoop, K. Sundar, B. Khan, S. Lal (2009) Common Moorhen Gallinula chloropus in the diet of the African catfish Clarias gariepinus in Keoladeo Ghana National Park, India. 5(2), 22-23.
AOAC (1990) Official methods of analysis of the Association of Official's Analytical Chemist (15th edition) Williams S. (ed). Association of Official Analytical Chemists, Washington. 152-164.
AOAC (2003) Official methods of analysis of the Association of Official's Analytical Chemist, 17th Edn.
AOAC (2005) Official Methods of Analysis (18th edition) Association of Official Analytical, Chemists International, Maryland, USA.
ARL (2012) Basic ratios and their meaning. 955-1580. http://www.arltma.com/Articl/Ratio.Doc.htm
A. Bruhiyan, W. Ratnayake, R. Aukman, G. (1993) Nutritional composition of raw fish and smoked Atlantic mackerel, oil and water soluble vitamins. 6, 172-184.
C. Cahu, P. Salen, M. De Lorgeril (2004) Farmed and wild fish in the prevention of cardiovascular diseases: assessing possible differences in lipid nutritional values. 14(1), 34-41. https://doi.org/10.1016/s0939-4753(04)80045-0
John Daramola, E. Fasakin, E. Adeparusi (2007) Changes in physicochemical and sensory characteristics of smoke-dried fish species stored at ambient temperature. 07(06), 001-016. https://doi.org/10.18697/ajfand.17.1980
John Daramola, C. Kester, O. Allo (2013) Smoked African Catfish (Clarias gariepinus) Sampled from Two Markets and Occurrence of Microbes. 2(2), 380-386. https://doi.org/10.24018/ejfood.2020.2.2.38
P. Doe (1998) Fish drying and smoking, production and quality.
P. Lancaster, I. Dvorak, I. Vognsrova (1997) Available Iysine in meat and meat products. J. Sci. 16, 305.
A. Eyo (1997) Post harvest losses in the fisheries of Kainji Lake. A consultancy report submitted to Nigerian/German (GTZ) kanji lake fisheries promotion project. 75.
A. Eyo (2000) Fish processing technology in the tropic. 165-168.
O. Fagbenro, M. Akinbulumo, O. Adeparusi, A. Raji (2005) Flesh yield, waste yield, proximate and mineral composition of four commercial West African freshwater food fishes. J. Anim. Vet. 4(10), 848-851.
FAO (1994) Review of the state of world fishery resources: Marine Fisheries.
Rome, G. Francis, Z. Kerem, H. Makkar, K. Becker (2002) The biological action of saponins in animal system: a review. 88, 587-605.
J. Garrow, W. James (2000) Human Nutrition and Dietetics.
J. Gilbert, M. Knowles (1995) The chemistry of smoked foods: a review. 10(3), 245-261. https://doi.org/10.1111/j.1365-2621.1975.tb00028.x
I. Harborne (1973) Phytochemical methods: A guide to modern technology of plant analysis, 2nd ed, New.
Chapman York, Hall (1991) Controlled hatchery production of Clarias gariepinus (Burchell 1822): growth and survival of fry at high stocking density. 22(4), 405-422.
W. Horner (1997) Preservation of fish by curing (drying, salting and smoking). 32-73. https://doi.org/10.1007/978-1-4613-1113-3
Hall Technoloy, Professional, R. Deiri, R. Ahmed (2010) Proximate, Color and Amino Acid Profile of Indonesian Traditional Smoked Catfish. 5(2), 106-112. https://doi.org/10.3923/jfas.2010.106.112
A. Jallow (1995) Contribution of Improved chorkor oven to artisanal fish smoking in the Gambia. Workshop on seeking improvement in Fish Technology in West Africa.
S. Kaneko (1976) Smoked meat and microorganisms. 18, 91-120.
E. Kostyra (2006) Pikielna, N B (2006.) Volatiles composition and flavour profile identity of smoke flavourings. 17(1-2), 85-95. https://doi.org/10.1016/j.foodqual.2005.06.008
S. Krasemann (2004) Smoking seafood. "A History of smoke preservation. http://www.3men.com/history.htm
R. Kreuzer, E. Heen (1962) Fish Nutrition. 445.
N. Kumolu-Johnson, C. Aladetohun, A. Ndimele (2010) The effect of smoking on the nutrient composition of the African cat fish (Clarias gariepinus). 9, 73-76.
D. Niemann, D. Butterworth, C. Nieman (1992) 237-312.
Dubuque Brown, I. Ojutiku, R. Kolo, R. Mhammed, M. (2009) Comparative study of sun drying and solar tent drying of Hyperopisus bebeoccidentalis. Pak. J. 8(7), 955-957.
A. Olatunde (1998) Approach to the study of fisheries biology in Nigeria Inland water. 335-341.
F. Olayemi, M. Adedayo, E. Bamishaiye, E. Awagu (2011) Proximate composition of catfish (Clarias gariepinus) smoked in Nigerian stored products research institute (NSPRI) developed kiln. Int. J. 3(5), 96-98.
J. Olley, P. Doe, E. Heruvati (1988) The influence of drying and smoking on the nutritional properties of fish In: Fish smoking and drying, Editor.
J. Burt, PP (1995) 11 London and New York. 1-11.
O. Olopade, I. Taiwo, D. Agbato (2013) Effect of Traditional smoking Method on nutritive values and organoleptic properties of Sarotherodon galilaeus and Oreochromis niloticus. 9(1&2), 91-97.
G. Oluborode, W. Omorinkoba, R. Bwala (2010) Development and Construction of an Electric Furnace and Control System for fish drying. Afr. J. Eng. 3(2), 123-128.
O. Omolara, O. Omotayo (2009) Preliminary Studies on the effect of processing methods on the quality of three commonly consumed marine fishes in Nigeria. 21(1), 1-7.
N. Oparaku, B. Mgbenka (2012) Effects of electric oven and solar dryer on a proximate and water ctivity of Clarias gariepinus Fish. European J. Sci. 81(1), 139-144.
F. Oshozekhai, B. Ngueku (2014) The use of wood shavings as an alternative fuel wood in fish smoking. 1(6), 126-130.
M. Pannevis (1993) Nutrition of ornamental fish.
Oxford Ltd, England (1976) The chemical analysis of foods. 85-96.
Churchill London, C. Nti, M. Steiner-Asiedu (1996) Studies on fish consumption patterns and fish quality at household level in the middle belt districts of Ghana. A Project Report submitted under the Ghana/Netherlands Regional Artisanal Fish Processing and Applied Research Project. 3-4.
Csir Institute, Ghana Accra, W. Plahar, R. Pace, J. Lu (1991) Effects of storage methods on the quality of smoked-dry herring (Sardinella eba). Jnl Sci. 57, 597-610.
L. Rorvik (2000) Listeria monocytogenes in the smoked salmon industry. 62(3), 183-190. https://doi.org/10.1016/s0168-1605(00)00334-2
P. Saisithi (1994) Traditional fermented fish: fish sauce production. 111-131. https://doi.org/10.1007/978-1-4615-5303-8
Hall (2008) Statistical Package for the Social Sciences (SPSS). 2(1), 201-217.
Chicago Windows, Usa Illinois, A. Stolyhiro, Z. Sikorski (2005) Polycyclic aromatic hydrocarbons in smoked fish: A critical review. 91, 303-311.
K. Sveinsdottir (1998) The process of fish smoking and quality evaluation.
University of Denmark, F. Denmark. Swastawati (2004) The Effect of smoking duration on the quality and DHA composition of milkfish (Chanos chanos F).
Development (1990) The Present and Potential role of small Inland Species on food supply and income generation in Eastern Southern Africa. 7(3), 137-142.
J. Tobor (2004) A review of the fish industry in Nigeria and status of fish preservation method and future growth perquisite to cope with anticipated increase in production. 1992, 18-21.
G. Trease, W. Evans (1983) Textbook of pharmacognosy. 343-383.
A. Waterman (1976) The Production of Dried Fish. FAO Fish. Tech. 160, 115-120.
D. Watts (2010) HTMH mineral ratios-A brief discussion of their clinical importance. Trace elements newsletters. 21(1), 1-3.
Yasemen Yanar (2007) QUALITY CHANGES OF HOT SMOKED CATFISH (CLARIAS GARIEPINUS) DURING REFRIGERATED STORAGE. 18(4), 391-400. https://doi.org/10.1111/j.1745-4573.2007.00094.x
Published
2015-07-07
Issue
Section
License
Copyright (c) 2015 Authors and Global Journals Private Limited
This work is licensed under a Creative Commons Attribution 4.0 International License.