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AOAC. (1995). Official methods of analysis. Association of Official Analytical Chemistry, Arlington, VA.

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Article

Assessment of the Effect of Processing Methods on the Proximate Composition of Trachurus trachurus (Mackerel) Sold in Anyigba Market, Kogi State

1Department of Zoology and Environmental Biology, Kogi State University, Anyigba


American Journal of Food Science and Technology. 2018, Vol. 6 No. 1, 26-32
DOI: 10.12691/ajfst-6-1-5
Copyright © 2018 Science and Education Publishing

Cite this paper:
Okpanachi M.A., Yaro C.A., Bello O.Z.. Assessment of the Effect of Processing Methods on the Proximate Composition of Trachurus trachurus (Mackerel) Sold in Anyigba Market, Kogi State. American Journal of Food Science and Technology. 2018; 6(1):26-32. doi: 10.12691/ajfst-6-1-5.

Correspondence to: Yaro  C.A., Department of Zoology and Environmental Biology, Kogi State University, Anyigba. Email: acyarocity@yahoo.com

Abstract

The effects of different preservation methods (fresh, boiled, fried and smoked) on the nutritional composition, mineral composition and vitamins in Trachurus trachurus were determined according to AOAC . All processing methods revealed significant difference (p<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.

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