&lt;b&gt;Chemical Sciences&lt;/b&gt;&lt;br&gt;&lt;br&gt; Evaluation of the nutritional value of some crude oil polluted freshwater fishes.

Onyeike, Eugene N.; Ayalogu, E.O.; Ibegbulem, C. O.

doi:10.4314/gjpas.v6i2.16112

Cited by 19 publications

(16 citation statements)

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“…e percentage of protein in the samples was calculated thereafter. Subtracting the sum of fat content, protein content, ash content, and moisture from 100 gave the total carbohydrate content [22].…”

Section: Crude Protein Content and Carbohydratementioning

confidence: 99%

Proximate Composition and Heavy Metal Analysis of Three Aquatic Foods in Makoko River, Lagos, Nigeria

Ayanda

Dedeke

Ekhator

et al. 2018

Journal of Food Quality

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ree aquatic products, tilapia sh, lobster and crab, were collected from the landing site of shermen in Makoko, a shing suburb in Lagos State, Nigeria. ey were analyzed for their proximate composition, and concentration of heavy metals (Cr, Cd, and Pb) was also measured in them. e nutrient values varied among the three organisms. e lobsters and crabs had higher protein values while tilapia was richer in lipid and moisture content. In most cases, these di erences were not signi cant. e concentration of heavy metals also di ered in the three organisms. All organisms had high concentrations of the three heavy metals analyzed. e heavy metal load as observed in this study is consistent with some previously reported values in literature. Plausible reasons for these di erences were discussed in light of size, trophic level, choice of food of the organisms, and anthropogenic activities. It may be advisable that heavy metal concentrations are regularly monitored in edible aquatic food products so that human health is not at risk.

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Section: Crude Protein Content and Carbohydratementioning

confidence: 99%

Proximate Composition and Heavy Metal Analysis of Three Aquatic Foods in Makoko River, Lagos, Nigeria

Ayanda

Dedeke

Ekhator

et al. 2018

Journal of Food Quality

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“…Proximate analyses of the fifteen bukayo formulations were determined in terms of percent moisture content (925.49 B), crude fat (920.177), crude protein (925.49 H), and water activity (978.18) using the methods used by the Association of Official Analytical Chemists (AOAC, 2016). Subtracting the sum of fat content, protein content, ash content, and moisture from 100 gave the total carbohydrate content (Onyeike et al, 2000). Lightness (L*), redness (+a*), yellowness (+b*), hue angle (h), and chroma (C*) were measured against a High-Quality Portable Colorimeter (NR60CP, China).…”

Section: Physical and Chemical Analyses Of The Preferred Formulationmentioning

confidence: 99%

Playing with the senses: application of box-behnken design to optimize the bukayo formulation

Domingo¹,

Vera²,

Pambid³

et al. 2019

Food Res.

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A three-level Box-Behnken design of response surface methodology was employed to optimize the formulation of bukayo or coconut toffee based on overall acceptability sensory attribute. The independent variables were different levels of young coconut meat (250 -500 g), sinakob (250 -500 g), and coconut juice (250 -500 g) with fifteen different runs of three similar center points. The analysis of variance showed that quadratically, coconut juice and sinakob showed significantly higher effect (p<0.05) on the overall acceptability of bukayo whereas the "Lack of Fit" was non-significant relative to the pure error. For optimization, the goal was to maximize the overall acceptability response. The optimum formulation conditions of 430 g young coconut meat, 400 g sinakob, and 340 g coconut juice yielded an experimental overall acceptability score of 8.04 which is close to the predicted score of 7.11 with composite desirability of 0.87 on a nine-point hedonic scale. The regression model equation for overall acceptability could predict response yield until at least 84.65% of accuracy. Box-Behnken design of RSM performed well in the optimization of the bukayo formulation with a very high degree of overall acceptability. The strong and positive correlations enable the application of colorimetry as an indication of the overall acceptability and sensory color of the bukayo product.

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“…Whereas Total carbohydrates were estimated by deducting the summation of % Crude Protein (CP) % fat (F) and % ash contents (A) from 100 (Onyeike et al, 2000) by using the following equation:…”

Section: Fish Compositionmentioning

confidence: 99%

Nutritional and Fatty Acids Profile Analyses of Commonly Consumed Fresh Water Fish Species in Pakistan

Hameed¹,

Hussain²,

Shabbir³

et al. 2017

American Journal of Biochemistry and Biotechnology

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The aim of this study is to evaluate nutritional value of selected commonly consumed fresh water fish species of Pakistan. Proximate composition and fatty acids profile of mostly consumed fresh water fish species of Pakistan namely Balm or Baam (Anguilla anguilla), Sole (Channa marulius), Damra (Labeo rohita) and Malhi (Wallago atto) were analysed. Proximate composition data showed a significant difference (p<0.05) among the nutritional components except carbohydrate and gross energy contents. Protein and moisture contents found plenteous in the Baam (Anguilla anguilla) whereas ash and fat contents in Malhi (Wallagoatto) are found copious. Saturated Fatty Acids (SFAs) and Monounsaturated Fatty Acids (MUFAs) found to be principal Fatty Acids (FAs) with their ranges from (48.43 to 65.76%) and (25.72 to 31.37%) respectively. In SFAs and MUFAs, palmitic acid (32.4 to 47.71%) and oleic acid (10.97 to 21.26%) were identified as major FAs respectively in all species. The existence of short and medium chain SFAs is advantageous for designation of these fish species as alterative diet as these above mentioned FAs not only involved in metabolic regulation but also helpful to remove the metabolic disparities related to Coronary Heart Diseases (CHD), brain seizure, Alzheimer disease, glucose homeostasis, appetite and gastric acid secretion. Among the PUFAs, Omega-6 PUFAs are found to be more abundant than Omega-3 with Linoleic acid (LA, C18:2ώ6) as predominant PUFA in A. anguilla (9.137%) and L. rohita (9.128%) and γ-linolenic acid (GLA, C18:3ώ6) and cis-8, 11, 14 Eicosatrienoic (hGLA, C20:3 ώ6) as most prevailing PUFAs in C. marulius (2.3%) and W. atto (1.61%) respectively. These species found to be a substantial source of Omega-6 PUFAs with ώ3/ώ6 ratio less than 1. The overall all summation of Eicosapentaenoic (EPA, C20:5 ώ3) acid and Docosahexaenoic acid (DHA, C22:6 ώ3) ranged from 0.38% in C. marulius to 1.93% in L. rohita.

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<b>Chemical Sciences</b><br><br> Evaluation of the nutritional value of some crude oil polluted freshwater fishes.

Cited by 19 publications

References 0 publications

Proximate Composition and Heavy Metal Analysis of Three Aquatic Foods in Makoko River, Lagos, Nigeria

Proximate Composition and Heavy Metal Analysis of Three Aquatic Foods in Makoko River, Lagos, Nigeria

Playing with the senses: application of box-behnken design to optimize the bukayo formulation

Nutritional and Fatty Acids Profile Analyses of Commonly Consumed Fresh Water Fish Species in Pakistan

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