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TOPIC:
Influence Of Drying Methods On Nutritional Properties Of Tilapia Fish (Oreochromis nilotieus)
ABSTRACT:
The effects of two different drying methods (smoking kiln and electric oven) on nutritional properties of tilapia fish (Oreochromis nilotieus) were determined. Purchased qualities of tilapia fish and the other part was sub-divided into two; a part was dried using smoking kiln at a temperature range of of 70-85oc for 20 hours and the remaining one as was dried using electric oven at a temperature range of 110oc for 45 minutes. The nutritional properties of the dried samples were determined. Mean moisture, protein, ash, fibre, carbohydrate, vitamin A, potassium and phosphorus contents of raw fish were 70.15±0.04, 23.06±04, 12.85±0.05, 28.16±0.02, 1.91±0.01, 3.67±0.04, 2.5 x 104 ± 4 x 105, 1.2 x 104 ± 10-5 and 1.2 x 104 ± 105 %, respectively while the energy value was 5.94±0.03 J/ioog and vitamin C content was 2.3 x 103 ± 4 x 104 mg/ml. The changes in moisture, lipids, energy value and vitamin A content were found to be significant (P < 0.05) for the two drying methods. Protein, ash, fibre, carbohydrate, vitamin C, potassium and phosphorus contents showed no significant differences (P < 0.05) for the twodrying methods studied. The result indicate that drying methods have effects on the nutritional properties of tilapia fish. Electric oven drying is recommended for healthy eating if reduced lipids content and increased vitamin A content are desired and also for longer shelf-life of dried fish.
Keywords: Drying methods, Electric oven, Nutritional properties, Smoking kiln, Tilapia fish
REFERENCE: Ogbonnaya Chukwu
Corresponding author: Ogbonnaya Chukwu
School: Department of Agricultural Engineering, Sultan Quboos University, P.O Box 34, Postal code 123, Al-Khod, Muscat, Oman.
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