Effect Of Smoke-Drying On The Proximate Composition Of Tilapia Zillii, Parachanna Obscura And Clarias Gariepinus Obtained From Akure, Ondo-State, Nigeria

Abstract

The proximate composition of fresh, smoked and deterorated fish samples (Tilapia zilli, Parachanna obscura and Clarias gariepinus) were determined using standard methods o analyses. It was revealed that Tilapia zilli contained; moisture 411 - 6733%, protein 20.10 – 6590%, ash 3.41 – 14.64 %, fat 4.44 – 7.73 % and carbohydrate 4.72 – 11.89 %, Parachanna obscura had moisture 6.47 - 68.61%, protein 18.23 – 6467%, ash 2.68 – 13.20 %, fat 3.55 – 8.87 % and carbohydrate 6.79 – 10.25 %, while Clarias gariepinus produced moisure 461- 56.99% protein 17.21 – 68.05%, ash 4.82 – 15.32 %, fat 4.79 – 8.19% and carbohydrate 1.92 – 17.35%. It wasobserved that smoke drying methods increased the protein, ash and fat contents of the samples. The low fat content observed for the deteriorating sample might be due o rancidity with the resultant rancid odour.

Keywords: Tilapia zillii, Parachanna obscura, Clarias gariepinus, Smoke-drying, Proximate composition

Animal Research International Vol. 3 (2) 2006 pp. 478-480