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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- UMA UKPAI SCHOOL OF THEOLOGY, UYO, AKWA IBOM STATE (AFFL TO UNIVERSITY OF UYO) 1
- Umaru Ali Shinkafi Polytechnic, Sokoto, Sokoto State 24
- Umaru Musa Yaradua University, Katsina, Katsina State 28
- Umca, Ilorin (Affiliated To University of Ibadan), Kwara State 1
- University of Abuja, Abuja, Fct 116
- University of Africa, Toru-Orua, Bayelsa State 4
- University of Benin, Benin City, Edo State 362
- University of Calabar Teaching Hospital School of Health Information Mgt. 1
- University of Calabar, Calabar, Cross River State 239
- University of Ibadan, Ibadan, Oyo State 14