Effect of Processing on the Nutritive Value of <i>Clarias gariepinus</i> from Isinla Fish Pond, Ado Ekiti, Nigeria

Adewumi Adejoke Abeni; Ogunlade Ibiyinka; Coker Folakemi Funmilayo

doi:doi:10.11648/j.ajbio.20150306.19

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Effect of Processing on the Nutritive Value of Clarias gariepinus from Isinla Fish Pond, Ado Ekiti, Nigeria

Adewumi Adejoke Abeni, Ogunlade Ibiyinka, Coker Folakemi Funmilayo

Published in American Journal of BioScience (Volume 3, Issue 6)

Received: 13 September 2015 Accepted: 13 November 2015 Published: 10 December 2015

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Abstract

As some consumers in Nigeria showed preference for some form of method of processing/preservation of C. gariepinus, this study investigated the proximate and mineral composition of the fillets of a pond raised Clarias gariepinus, using the common methods of smoking and oven drying. The biochemical assay of the moisture, ash, crude protein, fibre, lipid and the elements, Fe, K and P of the fillets were done in the laboratory. The protein and fat contents of the oven dried (43.7%±1.32^a; 22.2±0.35) and smoked (32.3±1.07; 13.5±0.17) samples were significantly higher (P>0.05) than those of the wet samples (16.2±1.00; 8.02±0.57). The general trend observed is increase in protein, lipid, fibre and carbohydrate contents of the fish fillets, as they were subjected to various drying methods, in the order of wetsmoked>oven-dried). The ash and the crude fibre contents of the fish fillets were low. The fillets were rich in minerals. The values of phosphorus, iron and potassium obtained in the oven dried and smoked samples were significantly higher (p>0.05) than those obtained for the fresh fish and the values of phosphorus and potassium obtained in the fish samples were higher than the iron content. The catfish in this pond, irrespective of the processing method, belonged to high protein (16.2-43.7%) and high fat (8.02-22.2%) fish group This study has shown that oven-drying and smoking concentrated the micro and macronutrients and provide a relative nutritional stability for the catfish meat and also enable the fish provide higher percentage of protein, fats and minerals, which are essential nutrients that could satisfactorily supplement cereals, the staple foods of the Nigerian people.

Published in	American Journal of BioScience (Volume 3, Issue 6)
DOI	10.11648/j.ajbio.20150306.19
Page(s)	262-266
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Lipid, Protein, Smoking, Fresh, Oven-Dried, Fillets, Minerals

References

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Adewumi Adejoke Abeni, Ogunlade Ibiyinka, Coker Folakemi Funmilayo. (2015). Effect of Processing on the Nutritive Value of Clarias gariepinus from Isinla Fish Pond, Ado Ekiti, Nigeria. American Journal of BioScience, 3(6), 262-266. https://doi.org/10.11648/j.ajbio.20150306.19

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ACS Style

Adewumi Adejoke Abeni; Ogunlade Ibiyinka; Coker Folakemi Funmilayo. Effect of Processing on the Nutritive Value of Clarias gariepinus from Isinla Fish Pond, Ado Ekiti, Nigeria. Am. J. BioScience 2015, 3(6), 262-266. doi: 10.11648/j.ajbio.20150306.19

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AMA Style

Adewumi Adejoke Abeni, Ogunlade Ibiyinka, Coker Folakemi Funmilayo. Effect of Processing on the Nutritive Value of Clarias gariepinus from Isinla Fish Pond, Ado Ekiti, Nigeria. Am J BioScience. 2015;3(6):262-266. doi: 10.11648/j.ajbio.20150306.19

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@article{10.11648/j.ajbio.20150306.19,
  author = {Adewumi Adejoke Abeni and Ogunlade Ibiyinka and Coker Folakemi Funmilayo},
  title = {Effect of Processing on the Nutritive Value of Clarias gariepinus from Isinla Fish Pond, Ado Ekiti, Nigeria},
  journal = {American Journal of BioScience},
  volume = {3},
  number = {6},
  pages = {262-266},
  doi = {10.11648/j.ajbio.20150306.19},
  url = {https://doi.org/10.11648/j.ajbio.20150306.19},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20150306.19},
  abstract = {As some consumers in Nigeria showed preference for some form of method of processing/preservation of C. gariepinus, this study investigated the proximate and mineral composition of the fillets of a pond raised Clarias gariepinus, using the common methods of smoking and oven drying. The biochemical assay of the moisture, ash, crude protein, fibre, lipid and the elements, Fe, K and P of the fillets were done in the laboratory. The protein and fat contents of the oven dried (43.7%±1.32a; 22.2±0.35) and smoked (32.3±1.07; 13.5±0.17) samples were significantly higher (P>0.05) than those of the wet samples (16.2±1.00; 8.02±0.57). The general trend observed is increase in protein, lipid, fibre and carbohydrate contents of the fish fillets, as they were subjected to various drying methods, in the order of wetsmoked>oven-dried). The ash and the crude fibre contents of the fish fillets were low. The fillets were rich in minerals. The values of phosphorus, iron and potassium obtained in the oven dried and smoked samples were significantly higher (p>0.05) than those obtained for the fresh fish and the values of phosphorus and potassium obtained in the fish samples were higher than the iron content. The catfish in this pond, irrespective of the processing method, belonged to high protein (16.2-43.7%) and high fat (8.02-22.2%) fish group This study has shown that oven-drying and smoking concentrated the micro and macronutrients and provide a relative nutritional stability for the catfish meat and also enable the fish provide higher percentage of protein, fats and minerals, which are essential nutrients that could satisfactorily supplement cereals, the staple foods of the Nigerian people.},
 year = {2015}
}

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TY  - JOUR
T1  - Effect of Processing on the Nutritive Value of Clarias gariepinus from Isinla Fish Pond, Ado Ekiti, Nigeria
AU  - Adewumi Adejoke Abeni
AU  - Ogunlade Ibiyinka
AU  - Coker Folakemi Funmilayo
Y1  - 2015/12/10
PY  - 2015
N1  - https://doi.org/10.11648/j.ajbio.20150306.19
DO  - 10.11648/j.ajbio.20150306.19
T2  - American Journal of BioScience
JF  - American Journal of BioScience
JO  - American Journal of BioScience
SP  - 262
EP  - 266
PB  - Science Publishing Group
SN  - 2330-0167
UR  - https://doi.org/10.11648/j.ajbio.20150306.19
AB  - As some consumers in Nigeria showed preference for some form of method of processing/preservation of C. gariepinus, this study investigated the proximate and mineral composition of the fillets of a pond raised Clarias gariepinus, using the common methods of smoking and oven drying. The biochemical assay of the moisture, ash, crude protein, fibre, lipid and the elements, Fe, K and P of the fillets were done in the laboratory. The protein and fat contents of the oven dried (43.7%±1.32a; 22.2±0.35) and smoked (32.3±1.07; 13.5±0.17) samples were significantly higher (P>0.05) than those of the wet samples (16.2±1.00; 8.02±0.57). The general trend observed is increase in protein, lipid, fibre and carbohydrate contents of the fish fillets, as they were subjected to various drying methods, in the order of wetsmoked>oven-dried). The ash and the crude fibre contents of the fish fillets were low. The fillets were rich in minerals. The values of phosphorus, iron and potassium obtained in the oven dried and smoked samples were significantly higher (p>0.05) than those obtained for the fresh fish and the values of phosphorus and potassium obtained in the fish samples were higher than the iron content. The catfish in this pond, irrespective of the processing method, belonged to high protein (16.2-43.7%) and high fat (8.02-22.2%) fish group This study has shown that oven-drying and smoking concentrated the micro and macronutrients and provide a relative nutritional stability for the catfish meat and also enable the fish provide higher percentage of protein, fats and minerals, which are essential nutrients that could satisfactorily supplement cereals, the staple foods of the Nigerian people.
VL  - 3
IS  - 6
ER  -

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Author Information

Adewumi Adejoke Abeni

Dept. of Zoology, Ekiti State University, Ado Ekiti, Nigeria
Ogunlade Ibiyinka

Dept. of Chemistry, Ekiti State University, Ado Ekiti, Nigeria
Coker Folakemi Funmilayo

Dept. of Zoology, Ekiti State University, Ado Ekiti, Nigeria

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Adewumi Adejoke Abeni, Ogunlade Ibiyinka, Coker Folakemi Funmilayo. (2015). Effect of Processing on the Nutritive Value of Clarias gariepinus from Isinla Fish Pond, Ado Ekiti, Nigeria. American Journal of BioScience, 3(6), 262-266. https://doi.org/10.11648/j.ajbio.20150306.19

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ACS Style

Adewumi Adejoke Abeni; Ogunlade Ibiyinka; Coker Folakemi Funmilayo. Effect of Processing on the Nutritive Value of Clarias gariepinus from Isinla Fish Pond, Ado Ekiti, Nigeria. Am. J. BioScience 2015, 3(6), 262-266. doi: 10.11648/j.ajbio.20150306.19

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AMA Style

Adewumi Adejoke Abeni, Ogunlade Ibiyinka, Coker Folakemi Funmilayo. Effect of Processing on the Nutritive Value of Clarias gariepinus from Isinla Fish Pond, Ado Ekiti, Nigeria. Am J BioScience. 2015;3(6):262-266. doi: 10.11648/j.ajbio.20150306.19

Copy | Download

@article{10.11648/j.ajbio.20150306.19,
  author = {Adewumi Adejoke Abeni and Ogunlade Ibiyinka and Coker Folakemi Funmilayo},
  title = {Effect of Processing on the Nutritive Value of Clarias gariepinus from Isinla Fish Pond, Ado Ekiti, Nigeria},
  journal = {American Journal of BioScience},
  volume = {3},
  number = {6},
  pages = {262-266},
  doi = {10.11648/j.ajbio.20150306.19},
  url = {https://doi.org/10.11648/j.ajbio.20150306.19},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ajbio.20150306.19},
  abstract = {As some consumers in Nigeria showed preference for some form of method of processing/preservation of C. gariepinus, this study investigated the proximate and mineral composition of the fillets of a pond raised Clarias gariepinus, using the common methods of smoking and oven drying. The biochemical assay of the moisture, ash, crude protein, fibre, lipid and the elements, Fe, K and P of the fillets were done in the laboratory. The protein and fat contents of the oven dried (43.7%±1.32a; 22.2±0.35) and smoked (32.3±1.07; 13.5±0.17) samples were significantly higher (P>0.05) than those of the wet samples (16.2±1.00; 8.02±0.57). The general trend observed is increase in protein, lipid, fibre and carbohydrate contents of the fish fillets, as they were subjected to various drying methods, in the order of wetsmoked>oven-dried). The ash and the crude fibre contents of the fish fillets were low. The fillets were rich in minerals. The values of phosphorus, iron and potassium obtained in the oven dried and smoked samples were significantly higher (p>0.05) than those obtained for the fresh fish and the values of phosphorus and potassium obtained in the fish samples were higher than the iron content. The catfish in this pond, irrespective of the processing method, belonged to high protein (16.2-43.7%) and high fat (8.02-22.2%) fish group This study has shown that oven-drying and smoking concentrated the micro and macronutrients and provide a relative nutritional stability for the catfish meat and also enable the fish provide higher percentage of protein, fats and minerals, which are essential nutrients that could satisfactorily supplement cereals, the staple foods of the Nigerian people.},
 year = {2015}
}

Copy | Download

TY  - JOUR
T1  - Effect of Processing on the Nutritive Value of Clarias gariepinus from Isinla Fish Pond, Ado Ekiti, Nigeria
AU  - Adewumi Adejoke Abeni
AU  - Ogunlade Ibiyinka
AU  - Coker Folakemi Funmilayo
Y1  - 2015/12/10
PY  - 2015
N1  - https://doi.org/10.11648/j.ajbio.20150306.19
DO  - 10.11648/j.ajbio.20150306.19
T2  - American Journal of BioScience
JF  - American Journal of BioScience
JO  - American Journal of BioScience
SP  - 262
EP  - 266
PB  - Science Publishing Group
SN  - 2330-0167
UR  - https://doi.org/10.11648/j.ajbio.20150306.19
AB  - As some consumers in Nigeria showed preference for some form of method of processing/preservation of C. gariepinus, this study investigated the proximate and mineral composition of the fillets of a pond raised Clarias gariepinus, using the common methods of smoking and oven drying. The biochemical assay of the moisture, ash, crude protein, fibre, lipid and the elements, Fe, K and P of the fillets were done in the laboratory. The protein and fat contents of the oven dried (43.7%±1.32a; 22.2±0.35) and smoked (32.3±1.07; 13.5±0.17) samples were significantly higher (P>0.05) than those of the wet samples (16.2±1.00; 8.02±0.57). The general trend observed is increase in protein, lipid, fibre and carbohydrate contents of the fish fillets, as they were subjected to various drying methods, in the order of wetsmoked>oven-dried). The ash and the crude fibre contents of the fish fillets were low. The fillets were rich in minerals. The values of phosphorus, iron and potassium obtained in the oven dried and smoked samples were significantly higher (p>0.05) than those obtained for the fresh fish and the values of phosphorus and potassium obtained in the fish samples were higher than the iron content. The catfish in this pond, irrespective of the processing method, belonged to high protein (16.2-43.7%) and high fat (8.02-22.2%) fish group This study has shown that oven-drying and smoking concentrated the micro and macronutrients and provide a relative nutritional stability for the catfish meat and also enable the fish provide higher percentage of protein, fats and minerals, which are essential nutrients that could satisfactorily supplement cereals, the staple foods of the Nigerian people.
VL  - 3
IS  - 6
ER  -

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