International Journal of Aquaculture, 2018, Vol.8, No.15, 112-120
114
2 Statistical Analysis
All determinations were done in triplicate and subjected to statistical analysis of variance (ANOVA) using SPSS
version 18 statistical package (SPSS, Inc., USA) to determine variation between means. Duncan Multiple Range
Test (DMRT) was used to separate means. Significant variation was accepted at
p
<0.05.
3 Results and Discussions
Table 1, Table 2 and Table 3 present the proximate composition of mango tilapia (
Sarotherodon galilaeus
), red
belly tilapia (
Tilapia zillii
) and catfish (
Clarias gariepinus
) respectively. In most fish species the proximate
composition is majorly water, proteins, and lipids. These constituents account for 98% of the total mass, and the
other minor constituents include, carbohydrate, vitamins, and minerals (FAO/WHO, 2011).
Table 1 Proximate composition of fresh, dried, and smoked
sarotherodon galilaeus
from the two locations
Proximate
Composition (%)
Asejire
Opa
Fresh
Smoked
Dried
Fresh
Smoked
Dried
Moisture
80.61±0.51
a
13.56±2.41
bc
12.64±0.07
c
79.18±0.28
a
15.00±0.88
b
12.53±0.98
c
Protein
17.32±0.84
e
61.95±0.50
c
73.46±0.60
a
16.72±0.74
f
57.68±0.44
d
68.08±0.14
b
Fat
1.02±0.004
f
16.71±0.28
b
9.36±1.96
d
3.18±0.17
e
21.69±1.03
a
14.29±0.90
c
Ash
0.91±0.05
d
7.18±0.36
a
4.50±0.13
b
0.57±0.06
e
4.63±0.13
b
3.55±0.35
c
Carbohydrate
0.41±0.02
e
0.60±0.11
c
1.00±0.007
b
0.35±0.12
d
1.00±0.008
b
1.55±0.06
a
Energy value (kcal)
79.02±0.42
f
400.59±0.04
c
382.08±0.07
d
96.90±0.07
e
429.93±0.31
a
407.13±0.17
b
Note: Mean values within each row bearing similar superscripts are not significantly different (
p
>0.05)
Table 2 Proximate composition of fresh, dried, and smoked
tilapia zillii
from the two locations
Proximate
Composition (%)
Asejire
Opa
Fresh
Smoked
Dried
Fresh
Smoked
Dried
Moisture
81.62±0.12
b
13.38±0.08
c
12.58±0.53
d
82.46±0.42
a
11.85±0.08
e
10.20±0.00
f
Protein
16.13±0.12
e
61.29±1.04
c
66.73±0.74
b
14.52±0.18
f
63.38±0.62
d
72.13±0.61
a
Fat
0.77±0.01
f
17.27±0.14
b
12.99±0.55
c
1.46±0.64
e
18.08±0.45
a
12.07±0.98
Ash
0.99±0.07
d
6.95±0.52
a
5.79±0.09
b
0.81±0.01
d
5.40±0.57
b
4.35±0.48
c
Carbohydrate
0.49±0.02
f
1.11±0.06
d
1.91±0.16
a
0.75±0.04
e
1.29±0.04
c
1.45±0.06
b
Energy value (kcal)
73.41±0.07
e
405.03±0.04
b
391.47±0.03
f
74.22±0.02
d
421.40±0.05
a
402.95±0.12
c
Note: Mean values within each row bearing similar superscripts are not significantly different (
p
>0.05)
Table 3 Proximate composition of fresh, dried, and smoked
clarias gariepinus
from the two locations
Proximate
Composition (%)
Asejire
Opa
Fresh
Smoked
Dried
Fresh
Smoked
Dried
Moisture
77.16±0.11
b
17.67±0.58
c
12.97±0.53
e
79.52±1.50
a
16.37±0.47
d
12.23±0.18
e
Protein
16.14±0.12
e
53.24±0.87
d
62.61±0.32
b
16.04±0.66
e
60.18±0.94
c
65.23±0.78
a
Fat
4.66±0.25
d
21.33±0.51
a
17.99±0.22
b
3.40±0.24
e
18.03±0.14
b
17.38±0.01
c
Ash
1.67±0.06
d
6.91±0.45
a
4.63±0.16
0.91±0.01
e
4.04±0.40
b
3.08±0.21
c
Carbohydrate
0.37±0.04
f
0.85±0.06
e
1.87±0.07
b
1.01±0.08
d
1.38±0.03
c
2.08±0.09
a
Energy value (kcal)
107.98±0.21
d
408.33±0.17
c
419.83±0.06
b
98.80±0.43
e
408.51±0.08
c
425.66±0.09
a
Note: Mean values within each row bearing similar superscripts are not significantly different (
p
>0.05)
In general, the moisture contents of all the fish species used in this study ranged from 77.16 to 82.46%, 11.85 to
17.67% and 10.20 to 12.97% for fresh, smoked and dried fish samples respectively. The protein content ranged
from 14.02 to 17.32%, 53.24 to 61.95% and 62.61 to 73.46% for fresh, smoked and dried samples respectively.
The fat content ranged from 0.77 to 6.48%, 16.71 to 21.69% and 9.36 to 17.99% for fresh, smoked, and dried fish
samples respectively. Ash content ranged from 0.57 to 1.67%, 4.63 to 7.18% and 4.50 to 5.79% for fresh, smoked
and dried fish respectively.
All the fresh samples contained high moisture, low fat and ash. However, there were significant difference
between the species, and in some cases, significant difference between same species from different locations were
