Proximate and mineral composition of three Nigerian freshwater fishes

Otitologbon, Stephen A; Agbaji, E. B.; Peters, Olufemi A.; Oniye, S. J.

doi:10.1002/(sici)1097-0010(199711)75:3<312::aid-jsfa865>3.0.co;2-u

Cited by 9 publications

(5 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In general, these minerals could be arranged according to their concentrations in the following decreasing order Na, K, Zn, Fe, Mn, Cu and Pb, respectively. These results agreed well with those reported by Otitologbon et. al., (1997), andAbu-tor (2009).…”

Section: Chemical Composition Of Fresh and Smoked Bissariasupporting

confidence: 94%

PREPARATION OF SMOKED BISSARIA (Atherina boyeri) AND UTILIZATION OF ITS POWDER IN CERTAIN POPULAR FOOD PRODUCT

Abu-Tor¹,

Abou-Gharbia²,

Abdel-Nabey³

2011

Journal of Food and Dairy Sciences

View full text Add to dashboard Cite

The fish called "Bissaria" used in the present investigation has no industrial use up to now. Bissaria deteriorates rapidly because of its small size, fragile body and high activity of gut enzymes. The study aimed to prepare different products of bissaria fish, mainly hot smoked bissaria as a snack, fish fingers (Kofta) and powdered smoked bissaria (PSB). This powder (PSB) was incorporated as a natural flavouring agent into different popular food products such as fish fingers (kofta), Pizza, paste, mayonnaise, tahina and potato chips. The degree of consumer acceptability for these products was evaluated. Most of the products were highly accepted because of the pleasant flavour of the smoked bissaria. The optimum conditions required to prepare each of these products were described. The influence of processing and storage conditions on the oxidative stability and the microbial count was also conducted.

show abstract

Section: Chemical Composition Of Fresh and Smoked Bissariasupporting

confidence: 94%

PREPARATION OF SMOKED BISSARIA (Atherina boyeri) AND UTILIZATION OF ITS POWDER IN CERTAIN POPULAR FOOD PRODUCT

Abu-Tor¹,

Abou-Gharbia²,

Abdel-Nabey³

2011

Journal of Food and Dairy Sciences

View full text Add to dashboard Cite

show abstract

“…Potassium concentration of the plants is higher than those reported for fresh fish (Oreochromis niloticus, Clarias lazera and Mormyrus rume) samples (Otitologbon et al, 1997). K is the most mportant intracellular element that is required for various physiological functions (Olaniyi et al, 1993).…”

Section: Resultssupporting

confidence: 92%

Evaluation of Selected Heavy Metals and Macronutrients Status of 10 Medicinal Plants from Nigeria

2013

IOSR-JPBS

View full text Add to dashboard Cite

Ten important herbal plants from the South-west of Nigeria were analyzed for their heavy metal (K, Na, Ca, Mn, Mg, Cu, Fe, Zn, Pb and P) and macro-nutrient status using an atomic absorption spectrophotometer. The most prevalent heavy metals were K (162 -524 mg/mL) and Ca (102 -472 mg/mL) followed by .00 mg/mL) and and found in the herbal plants were much lower than the reported range of the elements in agricultural products.

show abstract

“…The calcium content (mg/100g) ranges from 197.00 to 325.00.The calcium content was maximum in L. fimbriatus and followed by C. reba, L. bata and P. javanicus. The calcium level reported in these fish are similar to carp as reported earlier (Shekhar et al, 2004 andPaul et al, 2016) and higher than Indian catfishes The potassium (K) level is usually higher than sodium (Na) level in both marine water and freshwater fishes (Otitologbon, 1997). The potassium (116.41-145.08 ppm) content was higher than sodium (39.09-61.29 ppm) content in our present study which is in agreement with the above findings.…”

Section: Resultsmentioning

confidence: 97%

Nutritional values of minor carps

Paul¹,

Bhowmick²,

Chanda³

et al. 2018

SAARC J Agric

View full text Add to dashboard Cite

The nutrient profile of five carps, viz. Labeo bata, Labeo calbasu, Labeo fimbriatus, Cirrhinus reba and Puntius javanicus were studied. The samples were collected from different geographical locations of West Bengal, Odisha and Karnataka states of India. The data on proximate composition reveal that the moisture and fat content differed significantly (P<0.01) among the carp species. The fat content is significantly (P<0.01) higher in P. javanicus, L. bata and L. calbasu compared to L. fimbriatus. However, the protein and ash content did not differ significantly among the carp species. The potassium and copper contents differed significantly (P<0.01) among the fish species. Both potassium and copper contents were significantly higher in L. bata. The calcium content was maximum in L. fimbriatus. The saturated fatty acid (SFA), mono unsaturated fatty acid (MUFA) and poly unsaturated fatty acid (PUFA) differed significantly (P<0.01) among all the carp species. The palmitic acid was significantly higher in L. fimbriatus, which is the predominant SFA. Among MUFA, the oleic acid was significantly higher in P. javanicus. The total MUFA was significantly (P<0.05) higher in C. reba. eicosapentaenoic acid (EPA) and total PUFA is significantly higher in L. bata. Among the essential amino acids, methionine was maximum in L. fimbriatus, P. javanicus and L. bata whereas in case of nonessential amino acids, the glutamic acid and aspartic acid were high in C. reba and L. calbasu. The gross energy content of the fish was higher in L. fimbriatus followed by C. reba and L. bata. The nutrient profile of these fish species reveal that they were rich in essential nutrients required for human health.

show abstract

Proximate and mineral composition of three Nigerian freshwater fishes

Abstract: Three Nigerian freshwater fishes were analysed for their proximate and mineral composition. Oreochromis niloticus, Clarias lazera and Mormyrus rume are classified as being in the low‐fat class. Oreochromis niloticus has the highest mineral content. ©1997 SCI

Cited by 9 publications

References 2 publications

PREPARATION OF SMOKED BISSARIA (Atherina boyeri) AND UTILIZATION OF ITS POWDER IN CERTAIN POPULAR FOOD PRODUCT

PREPARATION OF SMOKED BISSARIA (Atherina boyeri) AND UTILIZATION OF ITS POWDER IN CERTAIN POPULAR FOOD PRODUCT

Evaluation of Selected Heavy Metals and Macronutrients Status of 10 Medicinal Plants from Nigeria

Nutritional values of minor carps

Contact Info

Product

Resources

About