Greener Journal of Biological Sciences Vol. 11(2), pp. 54-64, 2021 ISSN: 2276-7762 Copyright ©2021, the copyright of this article is
retained by the author(s) |
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Nutritive
Value of Fresh and Smoked Fish (Clarias
gariepinus and Oreochromis niloticus)
from Dadin Kowa Dam Gombe
1Umar,
D. M.; 2Saje, W. S.; 3Abbati, M. A.
1&2Department of Biological
Sciences, Gombe State University, Gombe, Nigeria.
3Department of Biological
Sciences, Federal University of Kashere, Gombe, Nigeria.
ARTICLE INFO |
ABSTRACT |
Article No.: 081821079 Type: Research |
Two fish species; Clarias
gariepinus and Oreochromis
niloticus weighing 2kg each were used for this study in order to
determine the nutritive value of the fish species. Each fish species was
divided into two batches, the first batch of catfish and tilapia were killed,
gutted, washed, salted and smoked, while the second batch was used
immediately for proximate analysis. Analysis of moisture, protein, lipid, ash
and fibre were carried out for fresh and smoked samples using oven, kjeldahl,
muffle and furnace. The mean range of fresh fish samples moisture was 81.00%
and 81.33% in Clarias gariepinus and
Oreochromis niloticus. Protein was
21.67% and 25.43% in C. gaiepinus and O. niloticus. Lipid content was 12.5%
and 3.5% in C. gariepinus and O. niloticus. Ash was 0.09% and 0.25%
in C. gaiepinus and O. niloticus Fibre content was 0.18
and 0.24% in C. gaiepinus and O. niloticus respectively. In smoked
fish samples, composition of moisture was 28.33% and 30.67% in C. gariepinus and O. niloticus. Protein is 28.75% and 26.10% in C. gaiepinus and O. niloticus. Lipid resulted to 1.0% and 2.1% in C. gaiepinus and O. niloticus. Ash
content is 0.13% and 0.30% in C.
gariepinus and O. niloticus and
fibre content resulted to 0.19% and 0.33% in C. gariepinus and O.
niloticus respectively. The results reveals that
smoking has positive effect on the fish species examined in this study. High
amount of protein, fibre and ash were recorded in smoked samples at
(p<0.05) level of significance with low moisture and lipid content, while
high moisture and lipid was recorded in fresh fish samples. |
Accepted: 19/08/2021 Published: 31/08/2021 |
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*Corresponding Author Abbati MA E-mail: muhabbaty0708@ gmail.com |
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Keywords: |
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INTRODUCTION
Fish is
important for food security and poverty alleviation in both rural and urban
areas in Nigeria. Only little is known about the nutritional value of the
fishes that are being utilized either as fresh or preserved. The principal
components of fish include water, protein and fat. While the minor components
include carbohydrates, minerals vitamins and extractives such as free amino
acid and nitrogenous bases (FAO, 2014).
African
catfish is a freshwater fish having variety of body shapes, with no scale some
have cylindrical body with a flattened ventrum for benthic feeding and some use
their skin for cutaneous respiration (Nelson, 2006). Tilapia inhabits fresh
water and it is found in shallow streams, ponds, rivers and lakes and cannot
survive in temperate climate. They are fast growing, lean and short lived with
primarily vegetarian diets which contain low level of mercury (Mc crary et al., 2005). It is low in saturated
fats, calories, carbohydrates, sodium, potassium, phosphorous, niacin and is a
good protein source. Catfish and tilapia are in a very high demand in the
middle belt and northeast of Nigeria on account of their tasty flesh (Aremu et al., 2008). The species are very
popular with farmers and consumers, Catfish also command a very high commercial
value in Nigerian markets (Diyaware et
al., 2007).
Fish is a
nutrients rich food and a very good source of vitamins and minerals required by
humans (Ojutiku et al., 2009).
Studies further shows that pond raised fish exhibit deviants flesh quality
characteristics and nutrient content than wild fish (Makwinja et al., 2013).
Fish
processing is a set of procedures used to keep fish away from deterioration or
decay. It is a process associated with fish and fish products between the times
in which the fish final product is delivered to the consumer. The processing
and preservation of fish are highly susceptible to deterioration immediately after
harvest (Okonta et al., 2005).
However, fish is an extremely perishable commodity, spoiling soon after death
due to enzymatic and microbial action. Some factors responsible for this action
includes prevailing high temperature in Nigeria and poor facilities for
processing, storing and distributing of the fish caught. Frequently, inadequate
or non-essential in most cases, there is enormous waste through spoilage of
fresh fish (Oluwaniyi et al., 2010).
A number
of processing techniques are in operation in Nigeria, these techniques
includes; freezing, canning (Modern method of preservation) and sun drying,
smoking (traditional method of preservation). However, smoking is the most
popular method of fish processing (Eyo, 2000). Therefore, smoking involves heat
application to remove water and inhibit bacteria and enzymatic action on fish,
its aroma test and color on processed fish.
There are
several ways of accessing quality of fish products, whether smoked, sun-dried
frozen or canned. These are physical examination, microbiological,
entomological and sensory method. In Nigeria, Ghana and other West African
countries a number of processing technique such as smoking, freezing, salting
and sun drying are employed by fish processors (Adeyemi et al., 2013). Smoked fish
is considered as delicacy in Alaska and Pacific Northwest (cooperative
extension service, 2012).
Rahji and
Bada (2010) reported that while Nigeria requires about 1.5 million tons of fish
annually and it is expected to meet Food and Agricultural Organization (FAO)
recommendation minimum fish consumption rate of 12.5 kilograms per head yearly
to satisfy protein needs, the fish supply and demand gap.
According
to Davies et al., (2008) the
processed fishery products were still stored using traditional processing and
storage technologies, especially lack of adequate fish handling processing
techniques and storage facilities contribute significantly to the low fish
supply to poor rural dwellers that form 3 quarters of the population in
developing country (Ayuba et al.,
2006).
The aim of this research is to
determine the nutritional values of Clarias
gariepinus and Oreochromis niloticus.
METHODS
Study
site
Gombe is a city in north
eastern Nigeria State Capital and a Local Government Area. It is located
between latitude 10° 17N and 11°10E and longitude 10.283°N and 11.167°E. The
LGA has a total area of 52km2. It is the capital city of Gombe State
and has an estimated population of 268,000 (Population Census, 2006). The city
is the headquarters of the Gombe Emirate, a traditional state that covers most
of Gombe State (Gombe State Online Nigeria Daily, 2010).
Figure
1:
Location of the study area
Extraction of the
samples was carried out in biology laboratory, smoking was carried out in
biological garden and proximate analysis was conducted in biochemistry
laboratory, Gombe State University.
Sample
collection
Fresh fish samples of
Tilapia (Oreochromis niloticus)
weighing 2kg and catfish (Clarias
gariepinus) weighing 2kg was purchased from fishermen in Dadin Kowa dam,
Gombe State, Nigeria. The fresh samples were transported to the biology
laboratory and divided into two batches, the first
batch was prepared for smoking, while the second batch was sacrificed
immediately for proximate analysis.
Killing
Killing was done by
hitting the head of the fish with a heavy or sharp object several times or
dipping the fish in a concentrated salt solution (only for fresh water fishes).
Degutting
Fish samples were
dissected and the stomach contents removed (guts i.e. intestine, eggs).
Washing
Fish samples were
washed thoroughly with a clean water to remove blood stains, after which it was
hanged to drain water from the fish.
Salting
Salt
granules was rubbed all over the surface of the fish samples (dry
salting).
Smoking
The fish samples were
laid on the racks of smoking kiln. Heat and smoke was generated by burning of
charcoal from log of wood (Acacia SPP) and smoking of the samples was be carried out. The temperature was maintained above 30oC
and the normal range is 70-80 oC smoke produced by burning of
sawdust or log of wood (different species) as practiced by local fish mongers
(Salan et al., 2006). After smoking,
the products were packed into a polythene bag to reduce pest/microbial infestation
(Abolagba et al., 2008), it was kept in the refrigerator (Haier thermocool) at 1-5
oC for two days.
Proximate
Analysis
Fresh and smoked
samples for proximate analysis were prepared, each of the two fish species was
analyzed following a procedure by Association of Analytical Chemist (AOAC,
2005).
Protein
Determination
Protein content was
determined using micro Kjeldahl method. 3g sample from each of the two species
of fishes was digested in a kjeldahl flask using 25ml H2SO4
, 5.0g Na2SO4 and 0.5g CuSO4.
The digest was then distilled in an upper layer of soxhlet apparatus in
the presence of boric acid, methyl red indicator and 1.25 NaOH. The distillate
was then titrated against 0.1ml HCl to get the end point value, Protein content
will be determined as nitrogen and multiplied by 6.25 to get the crude protein
value.
Lipid
Determination
Fat content was
determined using 3g sample of fish placed in a flask and 5ml petroleum ether
was added and placed on orbital shaker, it was shaken for 3hours and filtered.
The filtrate was left to stand for 24hours after which the ether had evaporated
to dryness. The amount of fat will be obtained as difference in the weight of
the flask before and after drying of the ether. Percentage of lipid was
determined by using the following formula:
% lipid =
Crude fibre Determination
Fibre was
determined by heating the residue recovered from fat determination with distilled
H2SO4, then washed with hot distilled water. It was then
heated with diluted NaOH and washed, the residue was
dried in an oven and reweighed. After weighing it was placed in a muffle
furnace and ashed at 6000c, the crucible and ash sample will be
reweighed. Calculations were done by using the formula:
% crude fibre =
Moisture
Determination
Moisture content was
determined using 3g sample of fish placed in a crucible and dried at 105 oC
to a constant weight after the initial weighting. Moisture content of the fish
was then calculated by subtracting the final from the initial weight of the
fish sample. The percentage moisture was calculated by the following formula.
% moisture =
Where, W1 = initial
weight of crucible + sample
W2 = final of
crucible + sample
Ash
Determination
Ash content will be
determined by using 3g sample of ground fish was placed in a crucible then
ashed at 600 oC for 6 hours in carbolite muffle furnace then cooled
to room temperature. The amount of ash is given by the difference in weight of
the crucible before and after drying. Percent was calculated by the following
formula:
% ash =
Difference in weight of
ash = W3 – W1
RESULTS
Moisture Content
Moisture content for fresh and smoked samples of Clarias gariepinus and Oreochromis niloticus is shown in figure
3. Percentage moisture content of fresh catfish sample was 81.00% and that of
smoked catfish is 28.33%.Moisture content of fresh tilapia was 81.33% and that
of smoked tilapia is 30.67% In contrast to protein, crude fibre and ash, the moisture
of fresh catfish samples decreased sharply after the smoking process.
Figure 3:
Moisture content in Clarias gariepinus
and Oreochromis niloticus
Crude Protein Content
The values for crude protein for fresh and smoked samples
of Clarias gariepinus and Oreochromis niloticus are shown in
figure 4.
The crude protein content of fresh
catfish was 1.67% and that of smoked sample is 28.75%, crude protein content of
fresh tilapia was 25.43% and that of smoked sample is 26.10%.
Figure 4:
Protein content in Clarias gariepinus
and Oreochromis niloticus.
Lipid Content
The lipid content of fresh and
smoked samples of the two fish species are shown in figure 5. Lipid content of fresh
catfish was 12.5% after the smoking process lipid content decreased to 1.0%,
lipid content of fresh tilapia was 3.5 and smoked sample is 2.1%.
Figure 5:
Lipid content in Clarias gariepinus and
Oreochromis niloticus
Ash Content
The ash content of fresh and
smoked Clarias gaiepinus and Oreochromis niloticus are shown in
figure 6. The ash content of fresh catfish was 0.09% and ash content of smoked
catfish is 0.13%. Ash content of fresh tilapia was 0.25% and ash content of
smoked tilapia is 0.30%.
Figure 6:
Ash content in Clarias gariepinus and
Oreochromis niloticus.
Fibre Content
The fibre content of fresh and smoked samples of Clarias gariepinus and Oreochromis niloticus are shown in
figure 7. Crude fibre content of fresh catfish was 0.18% and crude fibre of
smoked sample is 0.19%.Crude fibre content of fresh tilapia was 0.24% and crude
fibre of smoked tilapia is 0.33%.
Figure 7:
Fibre content in Clarias gariepinus
and Oreochromis niloticus
COMPARISON
OF THE TWO FISH SPECIES: C. gariepinus
and O. niloticus
In fresh
and smoked samples, highest moisture content was recorded in Oreochromis niloticus while Clarias gariepinus had low moisture
content.
In the
fresh samples high protein content was recorded in Oreochromis niloticus and low protein content was recorded in Oreochromis niloticus, while in smoked
samples highest protein content was recorded in Clarias gariepinus and Oreochromis
niloticus had low protein content.
In the
fresh samples high lipid content was recorded in Clarias gariepinus and low lipid content was recorded in Oreochromis niloticus, while in smoked
samples highest lipid content was recorded in Oreochromis niloticus and Clarias
gariepinus had low lipid content.
In both
fresh and smoked samples high ash content was recorded in Oreochromis niloticus and low ash content was recorded in Clarias gariepinus. In the fresh and
smoked samples high fibre content was recorded in Oreochromis niloticus and low fibre content was recorded in Clarias gariepinus. .
Figure
8: Comparison of the two fish species: Clarias gariepinus and Oreochromis niloticus
DISCUSSION
Moisture
content of a given sample simply refers to the water content of that sample.
Result of moisture content in fresh samples of Clarias gariepinus and Oreochromis
niloticus were 81.00% and 81.33%, after the smoking process the moisture
content decreased to 28.33% and 30.67% respectively. The improved shelf life of
fish may be due to action of smoke and heat that reduces water activity and
impaired the action of spoilage microbes (Abolagba and Osifo, 2004). It has
been observed that fish well dried with moisture reduced to 28% will not be affected
by spoilage organisms like mould and that if further dried to moisture content
of 15% the growth of mould will cease and shelf life will be increased (Oparaku
and Mgbenka, 2012).
The
observed reduction in moisture content on smoked sample was due to loss of
moisture during smoking as observed by (Salan et al., 2006). This was based on the report of (Kumolu and Ndimele,
2001) which assessed that spoilage of fish resulting from the action of enzymes
and bacteria can be slowed down during smoking.
Protein
content determined in the fish
species are 21.67%, 25.43% and 28.75%, 26.10% in fresh and smoked samples of Clarias gariepinus and Oreochromis niloticus respectively. The
crude protein content of the smoked samples was found to be 28.75% and 26.10%, this value is lower than the value of 53.10% recorded by Ogbonna
and Ibrahim (2009).
It is
observed that protein content increase with decrease in moisture content (Aliya
et al., 2012). The high tissue
protein content of the fish species in this study may be related to high
protein content of their common diets as they fed mostly on crustaceans,
mollusks and algae (Osibona et al.,
2006). In the fresh samples, higher amount of protein was recorded in Oreochromis niloticus while in smoked
samples Clarias gariepinus has higher
protein content. Chemical composition of fish varies greatly from one
individual to another depending on species, age, sex, environment and season
(Bolawa et al., 2011).
The lipid
content in fresh Clarias gariepinus and
Oreochromis niloticus was 12.5% and
3.5%, after the smoking process the lipid content recorded is 1.0% and 2.1%
respectively. The results of lipid disagrees with the work of Omojowo et al., 2008 and da Silva et al., 2008, lipid content was shown to
have decreased in their research, but in this study the lipid content has
decreased sharply as a result of heat generated during smoking which burns down
fat contained in the fish.
Fish
species with lipid content below 5% are considered lean Ackman, 1989. Oreochromis niloticus was observe to have low lipid content (less than 5%) in both
fresh and smoked samples. Hence, it could be said that Oreochromis niloticus is lean fish species while Clarias gariepinus is a fatty fish according
to Ackman (1989) classification. However, it is said that fatty acid
composition of fish tissue can be affected by diet, size, age, reproductive
cycle, temperature and geographical location (Zenebe, 2010).
Result of
ash content in fresh samples of Clarias
gariepinus and Oreochromis niloticus
were 0.09% and 0.25% and in smoked samples ash content resulted to 0.13% and
0.30% respectively.
Result
generally showed an increase in ash content of smoked Clarias gariepinus and Oreochromis
niloticus which are in agreement with earlier studies of (Oparaku and
Mgbenka, 2012). The increase in ash can be attributed
to dry matter content per unit weight following simple dehydration during the
smoking process (da Silva, 2002). Results of ash content agree with the work of
Omojowo et al., (2008) and da Silva et al., (2008).
Fibre
content in fresh samples of Clarias
gariepinus and Oreochromis niloticus
were 0.18% and 0.24% while in smoked samples of Clarias gariepinus and Oreochromis
niloticus fibre resulted to 0.19% and 0.33% respectively. There was no
significant difference at (p>0.05) in fibre content of the individual both
fresh and smoked samples of the two fish species.
Although
slight increase was recorded in the two fish species, the increase in crude
fibre can be attributed to dry matter content per unit weight following simple
dehydration during the smoking process (da Silva, 2002).
SUMMARY
The study,
comparative study on the nutritive value of smoked Clarias gariepinus and Oreochromis
niloticus which was conducted at Gombe State University, Gombe state
Nigeria. With the view to compare the nutritional composition
and evaluate the changes in protein, lipid, fibre and ash of fresh and smoked
samples. The overall changes showed that smoking has increased the
percentage of protein, fibre and ash while that of lipid and moisture has
decreased.
The result of the
study revealed that smoking has a positive effect on catfish and tilapia. Of
all methods of fish preservation, smoking is the most popular method in the
sense that smoking removes water which inhibits bacteria and enzymatic action
on fish.
CONCLUSION
In conclusion, the result of this study revealed an
increase in protein, fiber and ash when fish is subjected to smoking, lipid and
moisture content has shown to have decreased. It also reveals that the smoke
generated during smoking changes the color of the fish and gives it pleasant
aroma and taste. The finding of this research shows that smoking is of greater
advantage than other means of fish preservation as it is affordable and cheap.
RECOMMENDATIONS
Persons watching
their body fat should go for Oreochromis
niloticus because it is a lean fish with low lipid content. Consumers should go for Clarias gariepinus since it has more
protein than Oreochromis niloticus. Smoked fish should be given priority by fish processor, seller and
consumer, due to the tendency of deterioration due to putrefaction is minimal.
ACKNOWLEDGEMENT
We
wish to thank all those who contributed in this work, right from field to
laboratory investigations.
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Cite this Article: Umar, DM; Saje,
WS; Abbati, MA (2021). Nutritive Value of Fresh and
Smoked Fish (Clarias gariepinus
and Oreochromis niloticus)
from Dadin Kowa Dam Gombe. Greener Journal of Biological Sciences, 11(2): 54-64. |