Smoking Methods and Their Effects on Nutritional Value of African Catfish (Clarias gariepinus)

Abstract

African catfish (Clarias gariepinus) is very popular with fish farmers and consumers, and commands a very high commercial value in Nigeria markets. The fresh fish sample collected from the fish farmer was smoked in a smoking kiln using sawdust, rice bran and melon husk while electric oven was used as the control. In the study proximate, mineral and amino acid compositions of the smoked fish samples were evaluated using standard analytical techniques. The crude protein content of the smoked fish samples ranged from 15.18% in sawdust heat treatment to 63.23% in electric oven heat source with CV% of 10.68 while crude fat range values were 9.47 -16.44% (CV% = 18.80). The most highly concentrated mineral was sodium (7.00 -9.95 mg/100g sample) and strictly followed by magnesium (5.45 -7.45 mg/100g sample). Lead and cadmium were not at the detectable range of AAS. The total essential amino acid (TEAA) with histidine in the smoked fish samples ranged from 40.25 g/100g crude protein in rice bran to 70.09 g/100g protein in sawdust heat sources while lysine had the highest concentrations (7.02 -7.78 g/100g protein). The calculated isoelectric point (pI) and predicted protein efficiency ratio (P-PER) were (4.99 -6.91) and (2.30 -2.52), respectively while first limiting amino acid (LAA) was isoleucine for electric oven and sawdust heat sources, and valine for melon husk and rice bran smoking. The number of essential amino acids where supplementation may be required in the smoked fish samples using four different heat sources was three each. Generally, all the fish samples were found to be good sources of essential minerals and amino acids.

Effect of hot smoking treatment in improving Sensory and Physicochemical Properties of processed Japanese Spanish Mackerel Scomberomorus niphonius

“…Since, hot smoking is associated with drying, cooking, and deposition of chemicals of wood smoke, in which the proportions of overall nutrients are increased due to the fact of decreasing moisture content from the smoked product. The proximate composition of protein, lipid, minerals, and vitamins was found to be comparable with those of the previous study, in order to meet the food regulations (Aremu, Namo, Salau, Agbo, & Ibrahim, 2013).…”

Chemical and microbial properties of kiln-smoked catfish in selected locations in Ilorin Metropolis, Nigeria

“…The catfish contain appreciable amount of carbohydrate which could be in form of glycogen. Nutritional composition of kiln-smoked catfish had been reported to depend on the source of heat, feeding habit, sex and seasonal variations (Akinneye et al, 2010;Aremu et al, 2013;Abraha et al, 2018). The variation in the proximate composition of the catfish may be due to the type of feed intake of the fish, size, location, maturity and the different processing methods employed.…”

“…Lots of fabricated kiln had been produced and used in Nigeria for bulk production of dried fish. The source of smoke and heating is from sawdust, rice bran, melon husk and charcoal respectively as reported by Olayemi et al (2013) and Aremu et al (2013). Apart from the proximate composition of the kiln-smoked fish that have been widely studied, there is limited information on other nutritional value of kiln-smoked fish.…”

Evaluation of nutritional composition, physico-chemical and sensory properties of ‘Robo’ (a Nigerian traditional snack) produced from watermelon (Citrullus lanatus (Thunb.) seeds

“…and melon (Citrullus vulgaris). Methionine is needed for the synthesis of chlorine from lecithin and other phospholipids in the body (Adeyeye, 2009;Adeyeye and Aremu, 2010;Huda et al, 2012;Aremu et al, 2013;Adeyeye et al, 2019). Phenylalanine was also present in reasonable amounts in 'Robo' from watermelon (Citrullus lanatus (Thunb.)…”

“…and melon (Citrullus vulgaris) were needed in small amounts (Adeyeye et al, 2019). Actually, zinc is needed only in small amounts by our bodies, for the body's defensive (immune) system to properly work; plays a role in cell division, cell growth, wound healing and the breakdown of carbohydrates and is also needed for the senses of smell and taste (Aremu et al, 2013;Adeyeye et al, 2019). The results of the concentrations of heavy metals in the 'Robo' produced from watermelon (Citrullus lanatus (Thunb.)…”