Effect of Selected Washing Treatments and Drying Temperatures on bacterial Quality and Safety of Dagaa (&lt;i&gt;Rastrineobola argentea&lt;/i&gt;)

Owaga, EE; Onyango, CA; Njoroge, CK

doi:10.4314/jtmb.v4i1.35452

Cited by 2 publications

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“…The observation in this work is in agreement with [23] who reported that the increase in ash content when fish are smoked and oven dried is due to loss of humidity. [24] also reported that the inorganic content remains as ash, after the organic matter is removed by incineration. [25] reported that the total ash value is an indicator of the total mineral element contents in fish.…”

Section: Resultsmentioning

confidence: 97%

Effect of Processing on the Nutritive Value of Clarias gariepinus from Isinla Fish Pond, Ado Ekiti, Nigeria

Abeni¹

2015

AJBIO

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As some consumers in Nigeria showed preference for some form of method of processing/preservation of C. gariepinus, this study investigated the proximate and mineral composition of the fillets of a pond raised Clarias gariepinus, using the common methods of smoking and oven drying. The biochemical assay of the moisture, ash, crude protein, fibre, lipid and the elements, Fe, K and P of the fillets were done in the laboratory. The protein and fat contents of the oven dried (43.7%±1.32 a ; 22.2±0.35) and smoked (32.3±1.07; 13.5±0.17) samples were significantly higher (P>0.05) than those of the wet samples (16.2±1.00; 8.02±0.57). The general trend observed is increase in protein, lipid, fibre and carbohydrate contents of the fish fillets, as they were subjected to various drying methods, in the order of wetsmoked>oven-dried). The ash and the crude fibre contents of the fish fillets were low. The fillets were rich in minerals. The values of phosphorus, iron and potassium obtained in the oven dried and smoked samples were significantly higher (p>0.05) than those obtained for the fresh fish and the values of phosphorus and potassium obtained in the fish samples were higher than the iron content. The catfish in this pond, irrespective of the processing method, belonged to high protein (16.2-43.7%) and high fat (8.02-22.2%) fish group This study has shown that oven-drying and smoking concentrated the micro and macronutrients and provide a relative nutritional stability for the catfish meat and also enable the fish provide higher percentage of protein, fats and minerals, which are essential nutrients that could satisfactorily supplement cereals, the staple foods of the Nigerian people.

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Section: Resultsmentioning

confidence: 97%

Effect of Processing on the Nutritive Value of Clarias gariepinus from Isinla Fish Pond, Ado Ekiti, Nigeria

Abeni¹

2015

AJBIO

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Influence of selected washing treatments and drying temperatures on proximate composition of dagaa (Rastrineobola argentea), a small pelagic fish specie.

Owaga¹,

Onyango²,

Njoroge³

2010

African Journal of Food, Agriculture, Nutrition and Development

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Proximate analysis for moisture, crude protein, crude fat and total ash was carried out on dagaa (Rastrineobola argentea), a small pelagic fish specie found in Lake Victoria. The first phase of the study involved sampling of fresh, sundried (for 1 day, 2 days, 3 days, 4 days) and retail market dagaa. The second phase of the study involved pre-washing of fresh dagaa with selected solutions namely, salted solution (3% NaCl), chlorinated solution (100 ppm) or potable tap water (control) and thereafter oven-drying the respective pre-washed samples at 30 o C (31hrs), 40 o C (23hrs) or 50 o C (15hrs). Results showed that the crude protein composition of fresh dagaa (74.4% dry weight basis, dwb) was significantly higher (p<0.05) than values in market samples (62.5% dwb). After oven-drying at 30 o C, the salted-wash treatments resulted to significantly lower (p<0.05) crude protein content of 60.4% (dwb) when compared with the chlorinated (64.6% dwb) and control-wash treatments (64.1% dwb).The crude fat content in fresh dagaa (14.8% dwb) was significantly higher (p<0.05) than levels in market samples (13.9% dwb).The salted-wash treatments showed significantly lower (p<0.05) crude fat content (15.9% dwb) than the chlorinated (17.0% dwb) and control (16.9% dwb) wash treatments after ovendrying at 30 o C.The total ash content in fresh dagaa (10.3% dwb) was significantly lower (p<0.05) than levels in market samples (13.5% dwb).The salted and chlorinated-wash treatments exhibited significantly higher (p<0.05) total ash content (19.9%, 16.7% dwb, respectively) than the control-wash treatment (15.9% dwb) after drying at 40 o C. In this study, oven-drying of dagaa at 40 o C after washing with chlorinated (100ppm) solution was suggested with regard to the optimal retention of the crude protein and fat levels of the dried dagaa.These conditions are achievable at the local community level through use of solar driers whereas sodium hypochlorite products are accessible to most of the households involved in dried fish processing.

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Effect of Selected Washing Treatments and Drying Temperatures on bacterial Quality and Safety of Dagaa (<i>Rastrineobola argentea</i>)

Cited by 2 publications

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Effect of Processing on the Nutritive Value of <i>Clarias gariepinus</i> from Isinla Fish Pond, Ado Ekiti, Nigeria

Effect of Processing on the Nutritive Value of <i>Clarias gariepinus</i> from Isinla Fish Pond, Ado Ekiti, Nigeria

Influence of selected washing treatments and drying temperatures on proximate composition of dagaa (<i>Rastrineobola argentea</i>), a small pelagic fish specie.

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Effect of Selected Washing Treatments and Drying Temperatures on bacterial Quality and Safety of Dagaa (<i>Rastrineobola argentea</i>)

Cited by 2 publications

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Effect of Processing on the Nutritive Value of &lt;i&gt;Clarias gariepinus&lt;/i&gt; from Isinla Fish Pond, Ado Ekiti, Nigeria

Effect of Processing on the Nutritive Value of &lt;i&gt;Clarias gariepinus&lt;/i&gt; from Isinla Fish Pond, Ado Ekiti, Nigeria

Influence of selected washing treatments and drying temperatures on proximate composition of dagaa (<i>Rastrineobola argentea</i>), a small pelagic fish specie.

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Product

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Effect of Processing on the Nutritive Value of <i>Clarias gariepinus</i> from Isinla Fish Pond, Ado Ekiti, Nigeria

Effect of Processing on the Nutritive Value of <i>Clarias gariepinus</i> from Isinla Fish Pond, Ado Ekiti, Nigeria