Effect of Time on Quantity of Oil Produced from Bagrus bayad (Forskal, 1775): A Study in Processing Efficiency
R. P. GOMA, F. I. ABIDANG, J. O. Ed-Idoko, A. O. TANIMOWO & O. N. Christiana · Advances in Research · 2025
This study investigated the effect of cooking duration on the quantity of oil extracted from Bagrus bayad. A total of eight (8) kilograms of fresh fish were cleaned (beheaded, degutted, fins removed, and thoroughly washed) before processing. The fish was divided into four equal t...
Open access
Research Article
10.9734/air/2025/v26i41448