FISH PROCESSING AND NUTRIENT AVAILABILITY: A STUDY ON THE EFFECT OF DRYING METHODS ON THE NUTRITIONAL CONTENT OF SELECTED FISH SPECIES

Abstract

Fish spoilage is one of the greatest challenges confronting the fishing industry globally, and efforts aimed at its reduction through various food processing methods have impacted on the nutritional composition of fishes. This study investigates the effects of oven-drying and smoke drying methods on the nutritional composition of fish species and their nutrient availability to meeting the required nutritional intake (RNI) for consumers. Results showed a significant variation in the nutritional composition of Clarias gariepinus and Tilapia zillii processed by oven drying and smoke drying. The increase in protein content of C. gariepinus (from 15.79% to 16.62%) and T. zillii (from 16.68% to 17.29%); and mineral contents in oven-dried samples as compared to the reduced protein content in C. gariepinus (from 15.79% to 14.62%) and T. zillii (from 16.68% to 13.76%) of smoked dried samples, makes oven-dried samples good sources of dietary protein and mineral elements for human consumption. Potential contribution to RNI showed that oven-dried and smoke dried C. gariepinus meet ≥ 25% of RNIs for iron and zinc in children. Oven-dried and smoke dried T. zillii meet ≥ 25% of the RNI of iron in pregnant and lactating women (PLW) and children; and meet ≥ 25% of the RNI of zinc in children only. This indicate the need for increased per capital consumption of fish in Nigeria. It is therefore recommended that the traditional method of smoke drying should be discouraged in lieu of its diminutive effect on nutritional composition of fishes, environmental pollution and health risk.