Effects of Processing Temperature on the Proximate and Mineral Composition of Oreochromis niloticus

Abstract

This research was conducted to determine the effect of processing temperature on the proximate and mineral analysis of Oreochromis niloticus. The fish sample was dried at temperatures between 60 ^oC to 100 ^oC. The proximate and mineral analyses were carried out on the fishes. The moisture content ranges from 4.43 % to 55.39 %. The highest value was found in Control while the lowest value was in ON₁₀₀. Ash content ranged from 3.73 % to 10.79 %. Protein content ranges from 23.68 % to 67.63 %. Carbohydrate content show ranges of 2.18 % to 7.73 % with the highest value recorded in Control and lowest value recorded in ON₁₀₀, Fat content ranges from 8.53 % to 13.52 %.The results of the mineral composition shows that the values of phosphorus ranges from 3.18 mg/g to 6.35 mg/g, iron ranges from 0.66 m/g to 1.83 mg/g and potassium ranges from 0.84 mg/g to 2.61 mg/g. The results obtained in this study clearly indicates that processing temperature have effect on the nutrient value of fish samples. This would be useful to help consumers in choosing a less harmful processing temperature when processing fish samples. The result obtained from this study indicates that these fishes analyzed were of high food value, but there is need to use regulated temperature during preservation to enable consumer to derive the appropriate benefit from their consumption.