Cooking methods influence nutritive values of food. Proximate and metal contents of roasted and deep-fried Scomber scombrus (Titus), Clarias gariepinus (Cat fish) and Sardinops pilchardus (Sardine) were determined using standard methods. Protein contents of the fried fish were lower compared to the roasted fish. Scomber scombrus had the highest fat content (22.51%) and the least level (17.75%) in Clarias gariepinus, irrespective of the type of cooking method used. The highest (740.65 mg/Kg) and the lowest (6.11 mg/Kg) levels of calcium were both recorded in roasted Clarias gariepinus. Mineral elements varied in the order of Ca > Mg > Fe > Zn > Cu > Mn for the processed fish. The impacts of the different cooking methods on proximate and mineral contents of the fish were significantly different (P ≤ 0.05), except for carbohydrate, copper and manganese. Roasting method provided the best results when both nutrients and preservation are the priorities.
| Published in | International Journal of Food Science and Biotechnology (Volume 1, Issue 1) |
| DOI | 10.11648/j.ijfsb.20160101.13 |
| Page(s) | 19-23 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2017. Published by Science Publishing Group |
Fish, Roasting, Frying, Proximate, Mineral Elements
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APA Style
Samuel Joseph Zabadi, Bitrus Wokhe Tukura. (2017). Effects of Cooking Methods on Proximate and Metal Contents of Some Common Fish Species. International Journal of Food Science and Biotechnology, 1(1), 19-23. https://doi.org/10.11648/j.ijfsb.20160101.13
ACS Style
Samuel Joseph Zabadi; Bitrus Wokhe Tukura. Effects of Cooking Methods on Proximate and Metal Contents of Some Common Fish Species. Int. J. Food Sci. Biotechnol. 2017, 1(1), 19-23. doi: 10.11648/j.ijfsb.20160101.13
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Download@article{10.11648/j.ijfsb.20160101.13,
author = {Samuel Joseph Zabadi and Bitrus Wokhe Tukura},
title = {Effects of Cooking Methods on Proximate and Metal Contents of Some Common Fish Species},
journal = {International Journal of Food Science and Biotechnology},
volume = {1},
number = {1},
pages = {19-23},
doi = {10.11648/j.ijfsb.20160101.13},
url = {https://doi.org/10.11648/j.ijfsb.20160101.13},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijfsb.20160101.13},
abstract = {Cooking methods influence nutritive values of food. Proximate and metal contents of roasted and deep-fried Scomber scombrus (Titus), Clarias gariepinus (Cat fish) and Sardinops pilchardus (Sardine) were determined using standard methods. Protein contents of the fried fish were lower compared to the roasted fish. Scomber scombrus had the highest fat content (22.51%) and the least level (17.75%) in Clarias gariepinus, irrespective of the type of cooking method used. The highest (740.65 mg/Kg) and the lowest (6.11 mg/Kg) levels of calcium were both recorded in roasted Clarias gariepinus. Mineral elements varied in the order of Ca > Mg > Fe > Zn > Cu > Mn for the processed fish. The impacts of the different cooking methods on proximate and mineral contents of the fish were significantly different (P ≤ 0.05), except for carbohydrate, copper and manganese. Roasting method provided the best results when both nutrients and preservation are the priorities.},
year = {2017}
}
TY - JOUR T1 - Effects of Cooking Methods on Proximate and Metal Contents of Some Common Fish Species AU - Samuel Joseph Zabadi AU - Bitrus Wokhe Tukura Y1 - 2017/01/05 PY - 2017 N1 - https://doi.org/10.11648/j.ijfsb.20160101.13 DO - 10.11648/j.ijfsb.20160101.13 T2 - International Journal of Food Science and Biotechnology JF - International Journal of Food Science and Biotechnology JO - International Journal of Food Science and Biotechnology SP - 19 EP - 23 PB - Science Publishing Group SN - 2578-9643 UR - https://doi.org/10.11648/j.ijfsb.20160101.13 AB - Cooking methods influence nutritive values of food. Proximate and metal contents of roasted and deep-fried Scomber scombrus (Titus), Clarias gariepinus (Cat fish) and Sardinops pilchardus (Sardine) were determined using standard methods. Protein contents of the fried fish were lower compared to the roasted fish. Scomber scombrus had the highest fat content (22.51%) and the least level (17.75%) in Clarias gariepinus, irrespective of the type of cooking method used. The highest (740.65 mg/Kg) and the lowest (6.11 mg/Kg) levels of calcium were both recorded in roasted Clarias gariepinus. Mineral elements varied in the order of Ca > Mg > Fe > Zn > Cu > Mn for the processed fish. The impacts of the different cooking methods on proximate and mineral contents of the fish were significantly different (P ≤ 0.05), except for carbohydrate, copper and manganese. Roasting method provided the best results when both nutrients and preservation are the priorities. VL - 1 IS - 1 ER -
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