@article{ajfst2018615,
author={{M.A., Okpanachi and C.A., Yaro and O.Z., Bello},
title={Assessment of the Effect of Processing Methods on the Proximate Composition of <i>Trachurus </i><i>t</i><i>rachurus</i> (Mackerel) Sold in Anyigba Market, Kogi State},
journal={American Journal of Food Science and Technology},
volume={6},
number={1},
pages={26--32},
year={2018},
url={http://pubs.sciepub.com/ajfst/6/1/5},
issn={2333-4835},
abstract={The effects of different preservation methods (fresh, boiled, fried and smoked) on the nutritional composition, mineral composition and vitamins in <i>Trachurus trachurus </i>were determined according to AOAC . All processing methods revealed significant difference (p&lt;0.05) in the various nutritional, mineral and vitamin composition. Boiling had the highest moisture content (60.01%), frying had the highest ash content (2.45%). Fresh fish had the highest level of fibre (0.07%), protein (3.86%) and carbohydrate (9.70%). Among the methods of preservation, boiled fish had the highest protein (22.71%), carbohydrate (8.20%) and smoked fish had the highest fat of 20.35%. Comparing all the methods of preservation, the fish samples had variable quantity of the various nutritional components measured. It is therefore recommended that consumers should check the appropriate diet need and go for the method of preservation that provides the best nutrient as all the methods are recommended.},
doi={10.12691/ajfst-6-1-5}
publisher={Science and Education Publishing}
}