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
- Redeemers University, Ede, Osun State 4
- Rhema University, Aba, Abia State 11
- Rivers State University of Science and Technology, Port Harcourt, Rivers State 3
- RIVERS STATE UNIVERSITY, PORT HARCOURT, RIVERS STATE 13
- Rufus Giwa Polytechnic, Owo, Ondo State 2
- Saadatu Rimi College of Edu, Kumbotso, Kano State (affiliated To Abu, Zaria) 1
- Salem University, Lokoja, Kogi State 4
- School of Health Information Mgt (Uch, Ibadan), Oyo State 5
- School of Health Information Mgt, Oau Teaching Hospital, Ile-Ife, Osun State 30
- Skyline University Nigeria, Kano, Kano State 2