Chemical Composition and Lactic Microflora of Adjuevan, A Traditional Ivorian Fermented Fish Condiment

Nutritional Compositions and Heavy Metal Accumulation Potentials of Selected Fish Species from Ijede River, Lagos, Nigeria

“…The Lagos Lagoon lies between longitudes 3° 20" and 3° 40" E and latitudes 6° 15" and 60° 40"N. It has an area of 208 km 2 and is the largest of the lagoon systems of the West African sub-region and has supported decades of small-scale fisheries. The Ijede axis is not one of the deepest points of the lagoon with its depth ranging from 10-50 m. At Ijede, the lagoon receives discharges from the Egbin thermal station of the Power Holding Company of Nigeria, the Nigeria National Petroleum Cooperation (NNPC) gas plant, runoffs from dump sites and storm waters in the community, exhausts from automobile activities and agricultural runoff from the farming communities along the river course.…”

“…Fish is consumed by a large percentage of population in the world due to its high-quality protein, availability and palatability [1]. It contains the most important nutritional components and serves as a source of energy for human beings [2]. Fish accounts for about 40% of the total animal protein intake in Nigeria [3,4].…”

“…Fish is also a vitamin and mineral rich food for young and old consumers [5]. Regular consumption of fish can reduce the risk of cancer, including colon, breast and prostate, lowers the risk of dementia, and Alzheimer's diseases [2]; and prevent the cardiovascular diseases [6,7]. The nutritional as well as culinary importance of fish depends not only on protein but also as a source of several other nutrients.…”

Microbiota of freshwater catfish species, Filhote (Brachyplatystoma filamentosum) and Dourada (Brachyplatystoma rousseauxii) from the Amazon Region (Belm-Par-Brazil)

“…Fish is one of the most nutritionally complete foods due to the availability of large amounts of essential nutrients such as high-biological-value protein, vitamins-especially A and D, lipid fraction, high unsaturated fatty acids content and low cholesterol concentration (Córser et al, 2000;Koffi-Nevri et al, 2011). These nutrients present in fish provide a good medium for microbial growth responsible for the overt spoilage and thereby establishes product shelf life (Oliveira et al, 2008;Gram, 1995;Gram and Huss, 1996).…”

Proximate composition and microbiological study of five marine fish species consumed in Gabon

“…Fish is also, a vitamin and mineral rich food for young and old consumers (Edem, 2009;Koffi-Nevry et al, 2011). The nutritional characteristics of fish and fishery products are of vital interest to consumers.…”