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
For the full publication, please contact the author directly at: hidayahoyiza@gmail.com
Filters
Institutions
- Novena University, Ogume, Delta State 1
- Nuhu Bamalli Polytechnic, Zaria, Kaduna State 7
- Nwafor Orizu College of Education, Nsugbe, Anambra State 1
- Obafemi Awolowo University, Ile-Ife, Osun State 15
- Oduduwa University, Ipetumodu, Osun State 9
- Ogun State College of Health Technology, Ilese-Ijebu, Ogun State 1
- Ogun State Institute of Tech(formerly Gateway Ict Poly), Igbesa, Ogun State 4
- Olabisi Onabanjo University, Ago-Iwoye, Ogun State 37
- Ondo State University of Medical Sciences, Laje Road, Ondo, Ondo State 1
- Osun State College of Education, Ila-Orangun 1