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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)

http://gjournals.org/GJBS

 

 

 

 

 

 

 

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

 

*Corresponding Author

Abbati MA

E-mail: muhabbaty0708@ gmail.com

 

Keywords:

Nutritive value; Fish; Dadin Kowa; Reservoir.

 

 

       

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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.

 

 


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