Assessment of the impact of locally fabricated oven and sun drying method on the proximate, mineral and microbiological composition of Clarias gariepinus (catfish)

Drying is an age long practice which prevent fish from deterioration and spoilage, however, traditional drying is usually practiced in rural settings with poor hygienic conditions, thus, the nutritional and microbial quality of such products is uncertain. Therefore, the present study was aimed at ev...

Full description

Saved in:
Bibliographic Details
Published in:Proceedings of the Nigerian Academy of Science 2024-10, Vol.17 (1s), p.18-28
Main Authors: Abubakar, Umar, Ishaq, Rahamat, Sharif, Khadija, Abdullahi, Sani, Bashir, Musa, Shuaib, Aisha, Abdullahi, Muhammed, Usman, Habiba, Sanusi, Maimuna
Format: Article
Language:English
Subjects:
deterioration
microbial
nutritional profiles
preservation
spoilage
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Drying is an age long practice which prevent fish from deterioration and spoilage, however, traditional drying is usually practiced in rural settings with poor hygienic conditions, thus, the nutritional and microbial quality of such products is uncertain. Therefore, the present study was aimed at evaluating the impact of a locally fabricated oven and sun drying method on the proximate, mineral and microbial composition of Clarias gariepinus (Catfish) using standard laboratory procedures. The results of the proximate analysis showed that the oven dried fish had the highest crude protein content (66.43 ± 3.37 %), crude lipid content (8.27 ± 0.28 %) and carbohydrate content (4.50 ± 0.22 %) which were statistically significant (p
ISSN:0794-7976
2705-327X
DOI:10.57046/VKZL4478