Assessing the Chemical Composition of Raw, Iced, Salted and Kiln Smoked Clarias Gariepinus (burchell, 1822)
Student: HIDAYAT OYIZA ABDULRAHIM (Project, 2025)
Department of Fisheries and Aquaculture
Ahmadu Bello University, Zaria, Kaduna State
Abstract
This study investigates the chemical composition of Clarias gariepinus (Burchell,1822) 500g subjected to different processing methods: thus Raw, Iced, Salted, and Kiln Smoked. Proximate analysis following AOAC (2005) was conducted to evaluate the dry matter, protein, fat, and ash content. The analysis revealed significant variation in the chemical composition of C.gariepinus based on the processing technique. The DM content was significant at (P
Keywords
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Institutions
- Abdul-Gusau Polytechnic, Talata-Mafara, Zamfara State 3
- Abia State Polytechnic, Aba, Abia State 24
- Abia State University, Uturu, Abia State 71
- Abraham Adesanya Polytechnic, Ijebu-Igbo, Ogun State 3
- Abubakar Tafawa Balewa University, Bauchi, Bauchi State 15
- Abubakar Tatari Ali Polytechnic, Bauchi State. (affiliated To Atbu Bauchi) 1
- Achievers University, Owo, Ondo State 6
- Adamawa State University, Mubi, Adamawa State 8
- Adekunle Ajasin University, Akungba-Akoko, Ondo State 26
- Adeleke University, Ede, Osun State 1