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Effects of coocking method on proximate and minerial composition of lake Malawi Tilapia (Oreochromis Karongae)

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dc.contributor.author Sainani, Hassib
dc.contributor.author Kapute, Fanuel
dc.date.accessioned 2021-07-15T07:13:42Z
dc.date.available 2021-07-15T07:13:42Z
dc.date.issued 2017-11-18
dc.identifier.citation Sainan, H. & Kapute, F. (2017). effects of coocking method on proximate and minerial composition of lake Malawi Tilapia (Oreochromis Karongae). Afr. J. Food Agric. Nutr. Dev. , 17(4),12589-12599. DOI: 10.18697/ajfand.80.16715 en_US
dc.identifier.issn 1684-5374
dc.identifier.uri 10.18697/ajfand.80.16715
dc.identifier.uri 192.168.2.8:8080/xmlui/handle/123456789/184
dc.description.abstract Fish is a nutritious food and an excellent source of animal protein in the human diet containing many vitamins and minerals that are essential for the human body. In Malawi,fish is the major source of affordable dietary protein for humans. Lake Malawi tilapia (Oreochromis karongae) locally known as Chambo, is the most preferred and highest value commercial food fish species obtained from Lake Malawi. Several methods are usedto prepare/cook the fish viz.: boiling, deep frying in edible cooking oil, grilling, and/or roasting over fire. However, the fact that cooking alters the nutrient content in foods underscores the need to understand nutritional effects of different food cooking/processing methods. This study investigated effect(s) of cooking fresh fish (Lake Malawi tilapia) by boiling, roasting, pan frying and, using a locally made fireless cooker) on its proximate (protein, fat, ash and moisture) and mineral (calcium, magnesium, zinc, iron and phosphorus) composition. Highest and lowest values for crude protein were reported in fish processed using the fireless cooker (64.3±0.2%) and roasting (59.9±0.4%), respectively (P<0.05), against (64.4±0.3%) for the fresh fish (control). Fish that were pan fried showed significantly higher crude fat content (25.5±0.1%) (P<0.05) followed by samples prepared using the fireless cooker (15.3±0.1), and lowest values were found in fish that were boiled (12.1±0.2%). Fish from the fireless cooker had significantly high moisture content (10.6±0.1%), ash (17.1±0.3%), zinc (0.0±0.0μg/g), phosphorus (2.6±0.0μg/g) and reasonably, more calcium (54.2±7.0μg/g) and magnesium (0.5±0.0μg/g) (P<0.05). The lowest levels of minerals were recorded in fish that were roasted: calcium (44.8±0.1μg/g), magnesium (0.5±0.0μg/g), zinc (0.0±0.0μg/g) and phosphorus (2.0±0.1%) (P≥0.05). The results suggest that fish processed in the fireless cooker were of higher nutritional quality principally due to the relatively highcontent of the most needed nutrient -protein. Adopting and encouraging use of the fireless cooker could also be a way of saving energy thus; curbing dependency on fuel wood. The results also showed that cooking does not have significant effect on minerals in fresh fish. en_US
dc.language.iso en en_US
dc.publisher African Scholarly Science Communication Trust en_US
dc.subject Fireless cooke en_US
dc.subject boiling en_US
dc.subject roasting en_US
dc.subject pan frying en_US
dc.title Effects of coocking method on proximate and minerial composition of lake Malawi Tilapia (Oreochromis Karongae) en_US
dc.type Article en_US


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