Study on the Effect of Different Drying Methods on the Proximate, Nutritional and Mineral Composition of Clarias gariepinus (Catfish)
F. N. Okwakpam, I. Felagha, M. V. Gbogbara, P. O. Uahomo
European Journal of Nutrition & Food Safety · pp. 31–39 · Published 18 May 2023
10.9734/ejnfs/2023/v15i61314Abstract
Aim: This study investigated the effect of modern drying methods on the proximate, nutritional, and mineral composition of Clarias gariepinus in Port Harcourt, Nigeria. Methods: Fresh C. gariepinus were purchased from Mile 3 Market in Port Harcourt, Rivers State. Samples were dissected using a sharp knife, intestinal components, and gills were removed and the edible portion was washed properly and rinsed with distilled water. Samples were treated in four groups: fresh, smoking using firewood, electric drying (200oC), and non-electric drying (200oC for 30 minutes) methods. Samples were blended using mortar and pestle into powder and kept in an air-tight container prior to analyses. Results: The proximate composition of C. gariepinus revealed that crude protein concentration was in the following proportions; electric drying method (52.16+0.01%), non-electric drying method (43.40+0.00%), smoking method (32.72+0.00%) and fresh (23.01+0.00%). The lipid content of smoked and electric-dried C. gariepinus was significantly (p<0.05) higher compared to the fresh sample. However, there was no significant difference between the lipid content of fresh C. gariepinus sample and non-electric dried sample. The carbohydrate content increased in the smoking and electric drying methods but decreased in the non-electric drying method. The ash content increased only in the smoking method but decreased in both the electric dryer and non-electric dryer methods. Fresh samples had the highest moisture content (74.03+0.00%) while the least was observed in the electric dried sample (38.84+0.00%). The percent anti-nutrient composition of C. gariepinus showed that smoked samples had the highest flavonoid concentration (3.252±0.00%) which was not significantly higher (p>0.05) than the flavonoid content of electric dried C. gariepinus (2.89±0.33). The levels of selected minerals showed varying concentrations of potassium, sodium and calcium for the various processing methods. Conclusion: Modern drying methods had a significant effect on the proximate component, flavonoids, and oxalate composition of C. gariepinus. Electric drying method showed to be a better method of drying Clarias gariepinus compared to other drying methods.
References (19)
- 1 Official Methods of Analysis of AOAC International [DOI]
- 2 Antinutritional Factors in Plant Foods: Potential Health Benefits and Adverse Effects [DOI]
- 3 Antinutrients in Plant-based Foods: A Review [DOI]
- 4 Fish Processing Technology [DOI]
- 5 Genetics and breeding of seed phosphorus and phytic acid [DOI]
- 6 Chelation of Cu(II), Zn(II), and Fe(II) by Tannin Constituents of Selected Edible Nuts [DOI]
- 7 Tannins and Their Complex Interaction with Different Organic Nitrogen Compounds and Enzymes: Old Paradigms versus Recent Advances [DOI]
- 8 Effect of processing methods on nutritional and physico-chemical composition of fish: a review [DOI]
- 9 Textbook of Biochemistry for Medical Students [DOI]
- 10 Histopathology of the gill and liver tissues of the African catfish Clarias gariepinus exposed to lead [DOI]
- 11 Current Trends in Microbial Biotechnology for Agricultural Sustainability: Conclusion and Future Challenges [DOI]
- 12 Effects of Drying Methods on Proximate Compositions of Catfish (Clarias gariepinus)
- 13 Histopathology of the gill and liver tissues of the African catfish Clarias gariepinus exposed to lead [DOI]
- 14 Essentials of Food and Nutrition
- 15 Anti-nutrient components and their concentrations in edible parts in vegetable families. [DOI]
- 16 Effect of Traditional Fish Processing Methods on the Proximate and Microbiological Characteristics of Laubuka dadiburjori During Storage at Room Temperature [DOI]
- 17 Quality and Safety Assessment of Traditional Smoked Fish from Lagos State, Nigeria [DOI]
- 18 The effects of smoking on the nutritional qualities and shelf-life of Clarias gariepinus (LACEPEDE)
- 19 Determination of Total Flavonoid Content of Commonly Consumed Commercial Tea [DOI]
Cited by 3
Wesly Pasaribu, Theny Intan Berlian Kurniati Pah, Asriati Djonu · JURNAL VOKASI ILMU-ILMU PERIKANAN (JVIP) · 2024
Narin Charoenphun, Zhaojun Ban, Paramee Noonim · Foods · 2026
Showing 2 of 3 known citations — external sources report more than can currently be individually listed.
Related research
- Effect of Fermentation on Nutrient and Antinutrient Contents of Fermented Whole and Ground African Breadfruit (Treculia africana) Seeds — shares topic coverage
- Proximate Composition, Antinutrient Content and Antimicrobial Properties of Cnidoscolus aconitifolius Leaves — shares topic coverage
- Effects of Natural and Inoculation Fermentation on the Antinutrient Composition of African Walnut Enriched with Carrot — shares topic coverage
- Effect of Processing on the Antinutrient Content of Extruded Snacks from Cocoyam –Bambara Groundnut Flour Blends — shares topic coverage
- Effect of Open and Controlled Fermentation on the Proximate and Antinutrient Compositions of Glycine max (Soya Bean) — shares topic coverage
Article metrics
Real usage data collected on this platform.
46
Page views
0
PDF downloads
29
Outbound clicks
3
Citations
Views over time
Views by country
Approximate, from request IP at view time — not citizenship or institution. Countries with fewer than 5 views are grouped as "Other".
Traffic sources
Referring site, by host.
Views and downloads exclude known bots/crawlers. Citations combines this platform's own DOI-resolved index with each external source's own reported total — see Cited by above for individually listed citing works. Last refreshed 0 seconds ago.