Bioscience Method 2018, Vol.9, No.2, 12-21
17
were significantly lowest in snacks fortified with the mixture of
Vernonia amyygdalina
plus
Ocimum gratissimum
extract.
Table 3 Minerals content of
S. galilaeus
snacks
Elements
Treatments
A
B
C
D
RAD
Snack in %RDA
Ca
80.82±0.029
d
360.9±0.121
a
295.6±0.187
b
156.9±0.086
c
1000 mg
22
Cu
0.47±0.001
a
0.34±0.002
b
0.48±0.001
a
0.23±0.002
c
2 mg
19
Fe
10.88±0.016
b
6.5±0.015
c
13.23±0.015
a
6.07±0.038
c
15 mg
61
K
884.6±0.061
a
841.8±0.046
a
479.6±0.124
a
102.9±1.093
b
2000 mg
28.9
Mg
130±0.002
a
103.6±0.005
b
126.6±0.006
c
75±0.006
d
350 mg
31.09
Mn
0.87±0.013
a
1.06±0.007
a
1.17±0.026
a
0.46±0.025
d
5 mg
17
Na
652±0.009
b
580.4±0.013
c
702.2±0.004
a
420.6±0.008
d
2400 mg
24.5
Se
1.42±0.051
ab
0.65±0.008
b
2.44±0.072
a
1.68±0.076
ab
0.7 mg
214
Zn
2.58±0.009
b
3.07±0.009
a
2.45±0.007
b
0.64±0.002
c
9.5 mg
24.27
Note: Means with the same superscript are not significantly different. (P>0.05); A=Unfortified, B=
Ocimum gratissimum
fortified
snack, C=
Vernonia amygdalina
fortified snack, D=Mixture of
Vernonia amygdalina
plus
Ocimum gratissimum
fortified snack,
RDA=Recommended Daily Allowance, %RDA=Percent of Recommended Daily Allowance (Calculated)
The nutritional profile of commercially sold snacks and Sarotherodon galilaeus snack is showed in Table 4.
Table 4 Comparison of nutritional profile of
Sarotherodon galilaeus
snack and other commercial snacks
Snacks
Carbohydrate (%)
Protein (%)
Lipid (%)
Energy (Kcal)
S.galilaeus
unfortified snack
13.76
60.87
13.15
416.87 Kcal/100 g
S. galilaeus
snack in
Ocimum gratissimum
13.64
60.38
12.91
412.27 Kcal/100 g
S. galilaeus
snack in
Vernonia amygdalina
23.70
48.35
12.87
404.04 Kcal/100 g
S. galilaeus
snack in Mixture
23.55
48.48
12.71
403.57 Kcal/100 g
Bigi Sausage Roll
75.00
8.00
10.00
477 Kcal/100 g
Mimi chinchin
63.00
9.00
23.00
510 Kcal/100 g
Oxford biscuit
79.1
7.1
7.6
420 Kcal/100 g
Top biscuit
63.3
7.00
26.9
523 Kcal/100 g
3 Discussion
Fish is a highly proteinous food consumed by the populace; a larger percentage of consumers do eat fish because
of its availability, flavors, palatability while fewer percentages do so because of its nutritional value. The
nutritional value of fish meat comprises the contents of moisture, protein, lipids, vitamins and minerals plus the
caloric values of the fish (Olopade et al., 2013). The crude protein content of samples fortified with
Ocimum
gratissimum
(60.38%) crude extract and unfortified (60.87%) were higher than the crude protein content of
samples fortified with the mixture of
Ocimum gratissimum
plus
Vernonia amygdalina
crude extract and
Vernonia
amygdalina
crude extract. Generally, the protein content of the snacks were higher than the crude protein of the
species in dried form reported by Olopade et al. (2013), protein content for
O. niloticus
reported by (Zenebe et al.,
1998), protein content of minced fish reported by Hosseini-Shekarabi et al. (2014), and protein content of deep
fried spiced minced fish cake reported by Osibona et al. (2009). Protein content of snack samples fortified with
the mixture of
Vernonia amygdalina
plus
Ocimum gratissimum
and
Vernonia amygdalina
crude extract were
48.48% and 48.35% respectively, these values were higher than value reported by Fawole et al. (2007), for dried
S.
galilaeus
reported by Fawole et al. (2013), and similar to those reported by Fashina-Bomobata and Megbewon
(2012) for Tilapia species. The relatively high to moderate percentage crude protein could be attributed to the fact
that; fishes are good source of pure protein; the differences observed in snack fortified with
V. amygdalina
could
be due to the effect of alkaloids in
Vernonia amygdalina
crude extract on the protein. The amino group in the
alkaloids could have reacted with the amino acid group of the fish protein thus leading to reduction of available
protein in samples fortified with
Vernonia amygdalina
and mixture of
Vernonia amygdalina
plus
Ocimum
gratissimum
crude extract. The relatively higher protein content of the snacks might be due to the effect of
