Effects of Cooking Methods on Proximate and Metal Contents of Some Common Fish Species
International Journal of Food Science and Biotechnology
Volume 1, Issue 1, November 2016, Pages: 19-23
Received: Oct. 30, 2016; Accepted: Nov. 24, 2016; Published: Jan. 5, 2017
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Samuel Joseph Zabadi, Department of Chemistry, Faculty of Natural and Applied Sciences, Nasarawa State University, Keffi, Nigeria
Bitrus Wokhe Tukura, Department of Chemistry, Faculty of Natural and Applied Sciences, Nasarawa State University, Keffi, Nigeria
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Cooking methods influence nutritive values of food. Proximate and metal contents of roasted and deep-fried Scomber scombrus (Titus), Clarias gariepinus (Cat fish) and Sardinops pilchardus (Sardine) were determined using standard methods. Protein contents of the fried fish were lower compared to the roasted fish. Scomber scombrus had the highest fat content (22.51%) and the least level (17.75%) in Clarias gariepinus, irrespective of the type of cooking method used. The highest (740.65 mg/Kg) and the lowest (6.11 mg/Kg) levels of calcium were both recorded in roasted Clarias gariepinus. Mineral elements varied in the order of Ca > Mg > Fe > Zn > Cu > Mn for the processed fish. The impacts of the different cooking methods on proximate and mineral contents of the fish were significantly different (P ≤ 0.05), except for carbohydrate, copper and manganese. Roasting method provided the best results when both nutrients and preservation are the priorities.
Fish, Roasting, Frying, Proximate, Mineral Elements
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Samuel Joseph Zabadi, Bitrus Wokhe Tukura, Effects of Cooking Methods on Proximate and Metal Contents of Some Common Fish Species, International Journal of Food Science and Biotechnology. Vol. 1, No. 1, 2016, pp. 19-23. doi: 10.11648/j.ijfsb.20160101.13
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