Bioscience Method 2018, Vol.9, No.2, 12-21
12
Research Article
Open Access
Nutritional Analysis of Fish (
Sarotherodon galilaeus
) Snack with and without the
Fortification of Plant (
Ocimum gratissimum
,
Vernonia amygdalina
and
Ocimum
gratissimum
plus
Vernonia amygdalina
) Extracts
Olatunde Oginni
1
, Tina Agbon Ileogben
2
1 Department of Fisheries and Aquaculture
,
Environmental Biology Adekunle Ajasin University, Akungba Akoko, Ondo State, Nigeria
2 Department of Animal, Environmental Biology Adekunle Ajasin University, Akungba Akoko, Ondo State, Nigeria
Corresponding author email:
Bioscience Methods, 2018, Vol.9, No.2 doi:
Received: 27 Apr., 2018
Accepted: 20 Jun., 2018
Published: 17 Aug., 2018
Copyright © 2018
Oginni and Ileogben, This is an open access article published under the terms of the Creative Commons Attribution License, which
permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Preferred citation for this article
:
Oginni O., and Ileogben T.A., 2018, Nutritional analysis of fish (
Sarotherodon galilaeus
) snack with and without the fortification of plant (
Ocimum gratissimum,
Vernonia amygdalina
and
Ocimum gratissimum
plus
Vernonia amygdalina
) extracts, Bioscience Methods, 9(2): 12-21 (doi:
Abstract
The study of the proximate and elemental composition of fish snack made from
Sarotherodon galilaeus
, with and without
fortification of plant crude extracts
Ocimum gratissimum
(OGE),
Vernonia amygdalina
(VAE), and
Ocimum gratissimum
plus
Vernonia amygdalina
(OVE) was carried out to determine the effect of plant extracts on the nutritive qualities of the fish snacks.
Twelve fish samples grouped into three class sizes (A, B, C), were used. They were washed, weighed, gutted, filleted, cut into pieces,
staked on palm frond sticks and fortified with extracts, spiced and dried with a smoldering fire. Snack were analyzed for proximate
and nutrients composition using standard methods. Data collected were subjected to ANOVA using SAS
®
2008 version 9.1. Protein
contents ranged from 48.35±0.13% (VAE) to 60.87±0.01% (unfortified), the highest lipid content 13.15±0.05% was recorded in the
unfortified snacks and the lowest 12.85±0.23% for (OVE), carbohydrate 23.70±0.04% was higher (P>0.05) IN (VAE).
Concentrations of Na (702.2±0.004 mg), and Se (2.44±0.072 µg) were higher (p>0.05) in (VAE). Energy value ranged from 403.57
kcal/100 g (VAE) to 416 kcal/100 g (OGE). Addition of plants extract and composite spice to the fish fillet had effect on the
nutritional qualities of the product. The production of the snack would enhance fish utilization, food and employment security, as
well as promote healthy snacking among the populace.
Keywords
Fortified snack; Proximate and elemental composition;
Ocimum gratissimum
;
Sarotherodon galilaeus
;
Verononia
amygdalina
Background
Nigeria, like most developing countries of the world is facing food crisis. The diet of most of her populace is often
protein deficient (Igene et al
.
, 2016) and according to FAO (2008), its average animal protein consumption per
person per day is 7.9 g which is far below Food and Agriculture Organisation recommendation of 35 g as the
average animal protein consumption per person per day (FAO, 2000). This low level of animal protein intake by
Nigerians has generated concern as it affects physical, physiological and mental development of Nigerian youth
and labour force in the country (Akinmutimi, 2004). There is, therefore the need for conscious efforts toward
adequate supply of animal protein from animal products that are rich in protein, energy, vitamins and minerals
required for adequate nutrition. Fish are source of protein rich in essential amino acids, micro and macro elements
(calcium, phosphorus, fluorine, iodine), fats that are valuable sources of energy, fat-soluble vitamins, and
unsaturated fatty acids that, among other benefits, have a hypocholesterolic effect (anti-arteriosclerosis) (Usydus
et al., 2008).
In the last decade, there has been an increase of protein-based fish products such as: fish sausage, fish nuggets,
fish cake, fish balls, etc. The quality of these products depends on the raw materials used in their manufacture.
Thus, various protein-based fish products will depend on the amount of myofibril proteins that are present in the
fish species (Darmanto et al
.
, 2014).
Consumption of snack food is a worldwide practice (Osibona et al
.
, 2009). Snack foods are important vehicles for
delivery of essential nutrients because of the growing change in eating habits (Henshaw and Agunbiade, 2004). In
