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Effect of Cooking Method on the Proximate, Amino Acid and Fatty Acid Compositions of Clarias gariepinus and Oreochromis niloticus

Year 2017, Volume: 4 Issue: 1, 115 - 132, 09.01.2017
https://doi.org/10.18596/jotcsa.53143

Abstract

The proximate, amino acid and fatty acid compositions of the fillet and oil from Clarias gariepinus (Catfish) and Oreochromis niloticus (Tilapia) were determined. The moisture content ranged from 76.27 % for catfish to 79.97 % for tilapia while the oil content ranged from 7.80 % for tilapia and 11.00 % for catfish. Ash content was in the range 8.03 – 9.16 % and the protein content was 15.83 - 18.48 %. Cooking – boiling, roasting or frying – resulted in a variation in the nutrient composition but with no significant effect on the amino acid composition except for the samples fried with palm oil which resulted in significantly reduced essential amino acids contents. All the fish samples – both fresh and processed – have amino acid scores less than 100, with lysine, threonine and the sulphur-containing amino acids being among the limiting amino acids. Both fish samples contain more unsaturated than saturated fatty acids.

References

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  • Federal Office of Statistics. Nigerian Fish Production by Sectors. Lagos 1990. Nigerian Government Printers. Nigeria. 40.
  • www.ucmp.berkeley.edu/exhibits/biomes/freshwater.php
  • Oluwaniyi OO, Dosumu OO, Awolola GV. Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria. Food Chemistry 2010; 123: 1000–1006. http://dx.doi.org/10.1016/j.foodchem.2010.05.051
  • Osibona AO, Kusemiju K, Akande GR. Fatty acid composition and amino acid profile of two freshwater species, African catfish (Clarias gariepinus) and Tilapia (Tilapia zillii). Afri. Jour. Food Agr. Nutr. Dev. (AJFAND) 1990; 9(1): 608 – 621. http://www.ajfand.net/Volume9/No1/Adesola2965.pdf
  • Pearson D, Cox HE. The Chemical Analysis of Foods (7th edition) Churchill Livingstone. 1976. 575 p. ISBN: 0443014116, 9780443014116
  • United Nations Food & Agriculture Organization, Nutritional elements of fish. FAO, Rome. 2005.
  • Ackman RG. Seafood lipids and fatty acids. Food Reviews International. 1990; 6 (4): 617-646. http://dx.doi.org/10.1080/87559129009540896
  • Federal Department of Fisheries, Abuja Nigeria. 3rd Edition. Publisher Fisheries Statistics of Nigeria. 2004; 45.
  • Afolabi AO, Arawomo OA, Oke OL. Quality changes of Nigerian traditionally processed fresh water fish species I. Nutritive and organoleptic changes. J. Food Techno. 1984; 19: 333-340. http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1984.tb00356.x
  • Hecht J, Oellermann L, Verheust L. Perpectives on clariid catfish culture in Africa. Aquat. Living Resour. 1996; 9: 197-206 (Hors Serie). www.alr-journal.org/articles/alr/pdf/1996/05/alr96hs16.pdf
  • Official Methods of Analysis of the Association of Official Analytical Chemists (AOAC), Vols. I and II, Association of Analytical Chemists, Arlington. 1994.
  • FAO/WHO Protein quality evaluation. Report of joint FAO/WHO expert consultation. FAO food and nutrition paper 51. 1991. Italy: Rome.
  • FAO/WHO Energy and protein requirements. Technical report series no. 522. 1973. Geneva, Switzerland: WHO.
  • Alsmeyer RH, Cunningham AE, Hapich ML. (1974). Equations predict PER from amino acid analysis. Food Technology 1974; 28: 34–38. http://agris.fao.org/agris-search/search.do?recordID=US201303166075
  • Adeyeye EI. Amino acid composition of three species of Nigerian fish: Clarias anguillaris, Oreochromis niloticus and Cynoglossus senegalensis. Food Chemistry 2009; 113(1), 43–46. http://dx.doi.org/10.1016/j.foodchem.2008.07.007
  • Elagba Mohamed HA, Rabie A, Mohammed MH. Proximate composition, amino acid and mineral contents of five commercial Nile fishes in Sudan. Afri. Jour. Food Sci. 2010; 4(10): 650 – 654. http://www.academicjournals.org/article/article1380732813_Elagba%20et%20al.pdf
  • Ogbonnaya C, Ibrahim MS. Effects of drying methods on proximate compositions of catfish (Clarias gariepinus) World Jour. of Agr. Sci. 2009; 5(1): 114 – 116. http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.415.5187&rep=rep1&type=pdf
  • Piggott GM, Tucker BW. Seafood: Effects of technology on nutrition.CRC Press New York, USA. 1990. 384 p. ISBN: 0824779223, 9780824779221
  • Candela M, Astiasaran I, Bello J. Deep-fat frying modifies high fat fish lipid fraction. J. Agric. Food Chem. 1998; 46: 2793 – 2796. http://pubs.acs.org/doi/abs/10.1021/jf9709616
  • Ismail A, Hainida E, Ikram K. Effects of cooking practices (boiling and frying) on the protein and amino acids contents of four selected fishes. Nutrition and Food Science 2004; 34(2): 54–59. http://dx.doi.org/10.1108/00346650410529005
  • Burger IH, Walters CL. The effect of processing on the nutritive value of flesh foods. Symposium on the effect of processing on the nutritive value of food held on 10th November 1972. Proceedings of Nutrition Society 1973; 32: 1–8. DOI: http://dx.doi.org/10.1079/PNS19730002
  • Bowman WC, Rand MJ. Textbook of pharmacology (2nd. Ed.) Wiley - Blackwell Oxford. 1991. 1928 p. ISBN: 0632099909, 978-0632099900
  • Gibson RA. Australian fish – an excellent source of both arachidonic acid and 3 polyunsaturated fatty acids. Lipids 1983; 18:743-752. http://link.springer.com/article/10.1007/BF02534631
  • Connor WE. The beneficial effects of omega-3 fatty acids: cardiovascular diseases and neurodevelopment. Current Opinion in Lipidology 1997; 8: 1-3. http://www.ncbi.nlm.nih.gov/pubmed/9127702
  • Burr ML. Fish and cardiovascular system. Progress in Food and Nutrition Science 1989; 13: 291-316. http://www.ncbi.nlm.nih.gov/pubmed/2699044
  • Sargent JR. Fish oils and human diet. British Journal of Nutrition 1997; 78 (Suppl. 1): S5-S13 http://dx.doi.org/10.1079/BJN19970131
  • Abd Rahnan S, Teh SH, Osman H, Daud NM. Fatty acid composition of some Malaysian fresh water fish. Food Chemistry 1995; 54: 45-49. http://dx.doi.org/10.1016/0308-8146(95)92660-C
Year 2017, Volume: 4 Issue: 1, 115 - 132, 09.01.2017
https://doi.org/10.18596/jotcsa.53143

Abstract

References

  • Oluwaniyi OO, Dosumu OO. Preliminary Studies on the effect of processing methods on the quality of three commonly consumed marine fishes in Nigeria. Biokemistri 2009; 21(1):1-7. http://www.bioline.org.br/request?bk09001
  • Federal Office of Statistics. Nigerian Fish Production by Sectors. Lagos 1990. Nigerian Government Printers. Nigeria. 40.
  • www.ucmp.berkeley.edu/exhibits/biomes/freshwater.php
  • Oluwaniyi OO, Dosumu OO, Awolola GV. Effect of local processing methods (boiling, frying and roasting) on the amino acid composition of four marine fishes commonly consumed in Nigeria. Food Chemistry 2010; 123: 1000–1006. http://dx.doi.org/10.1016/j.foodchem.2010.05.051
  • Osibona AO, Kusemiju K, Akande GR. Fatty acid composition and amino acid profile of two freshwater species, African catfish (Clarias gariepinus) and Tilapia (Tilapia zillii). Afri. Jour. Food Agr. Nutr. Dev. (AJFAND) 1990; 9(1): 608 – 621. http://www.ajfand.net/Volume9/No1/Adesola2965.pdf
  • Pearson D, Cox HE. The Chemical Analysis of Foods (7th edition) Churchill Livingstone. 1976. 575 p. ISBN: 0443014116, 9780443014116
  • United Nations Food & Agriculture Organization, Nutritional elements of fish. FAO, Rome. 2005.
  • Ackman RG. Seafood lipids and fatty acids. Food Reviews International. 1990; 6 (4): 617-646. http://dx.doi.org/10.1080/87559129009540896
  • Federal Department of Fisheries, Abuja Nigeria. 3rd Edition. Publisher Fisheries Statistics of Nigeria. 2004; 45.
  • Afolabi AO, Arawomo OA, Oke OL. Quality changes of Nigerian traditionally processed fresh water fish species I. Nutritive and organoleptic changes. J. Food Techno. 1984; 19: 333-340. http://onlinelibrary.wiley.com/doi/10.1111/j.1365-2621.1984.tb00356.x
  • Hecht J, Oellermann L, Verheust L. Perpectives on clariid catfish culture in Africa. Aquat. Living Resour. 1996; 9: 197-206 (Hors Serie). www.alr-journal.org/articles/alr/pdf/1996/05/alr96hs16.pdf
  • Official Methods of Analysis of the Association of Official Analytical Chemists (AOAC), Vols. I and II, Association of Analytical Chemists, Arlington. 1994.
  • FAO/WHO Protein quality evaluation. Report of joint FAO/WHO expert consultation. FAO food and nutrition paper 51. 1991. Italy: Rome.
  • FAO/WHO Energy and protein requirements. Technical report series no. 522. 1973. Geneva, Switzerland: WHO.
  • Alsmeyer RH, Cunningham AE, Hapich ML. (1974). Equations predict PER from amino acid analysis. Food Technology 1974; 28: 34–38. http://agris.fao.org/agris-search/search.do?recordID=US201303166075
  • Adeyeye EI. Amino acid composition of three species of Nigerian fish: Clarias anguillaris, Oreochromis niloticus and Cynoglossus senegalensis. Food Chemistry 2009; 113(1), 43–46. http://dx.doi.org/10.1016/j.foodchem.2008.07.007
  • Elagba Mohamed HA, Rabie A, Mohammed MH. Proximate composition, amino acid and mineral contents of five commercial Nile fishes in Sudan. Afri. Jour. Food Sci. 2010; 4(10): 650 – 654. http://www.academicjournals.org/article/article1380732813_Elagba%20et%20al.pdf
  • Ogbonnaya C, Ibrahim MS. Effects of drying methods on proximate compositions of catfish (Clarias gariepinus) World Jour. of Agr. Sci. 2009; 5(1): 114 – 116. http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.415.5187&rep=rep1&type=pdf
  • Piggott GM, Tucker BW. Seafood: Effects of technology on nutrition.CRC Press New York, USA. 1990. 384 p. ISBN: 0824779223, 9780824779221
  • Candela M, Astiasaran I, Bello J. Deep-fat frying modifies high fat fish lipid fraction. J. Agric. Food Chem. 1998; 46: 2793 – 2796. http://pubs.acs.org/doi/abs/10.1021/jf9709616
  • Ismail A, Hainida E, Ikram K. Effects of cooking practices (boiling and frying) on the protein and amino acids contents of four selected fishes. Nutrition and Food Science 2004; 34(2): 54–59. http://dx.doi.org/10.1108/00346650410529005
  • Burger IH, Walters CL. The effect of processing on the nutritive value of flesh foods. Symposium on the effect of processing on the nutritive value of food held on 10th November 1972. Proceedings of Nutrition Society 1973; 32: 1–8. DOI: http://dx.doi.org/10.1079/PNS19730002
  • Bowman WC, Rand MJ. Textbook of pharmacology (2nd. Ed.) Wiley - Blackwell Oxford. 1991. 1928 p. ISBN: 0632099909, 978-0632099900
  • Gibson RA. Australian fish – an excellent source of both arachidonic acid and 3 polyunsaturated fatty acids. Lipids 1983; 18:743-752. http://link.springer.com/article/10.1007/BF02534631
  • Connor WE. The beneficial effects of omega-3 fatty acids: cardiovascular diseases and neurodevelopment. Current Opinion in Lipidology 1997; 8: 1-3. http://www.ncbi.nlm.nih.gov/pubmed/9127702
  • Burr ML. Fish and cardiovascular system. Progress in Food and Nutrition Science 1989; 13: 291-316. http://www.ncbi.nlm.nih.gov/pubmed/2699044
  • Sargent JR. Fish oils and human diet. British Journal of Nutrition 1997; 78 (Suppl. 1): S5-S13 http://dx.doi.org/10.1079/BJN19970131
  • Abd Rahnan S, Teh SH, Osman H, Daud NM. Fatty acid composition of some Malaysian fresh water fish. Food Chemistry 1995; 54: 45-49. http://dx.doi.org/10.1016/0308-8146(95)92660-C
There are 28 citations in total.

Details

Journal Section Articles
Authors

Omolara Olusola Oluwaniyi

Omotayo Olutola Dosumu This is me

Gbonjubola Victoria Awolola This is me

Publication Date January 9, 2017
Submission Date September 2, 2016
Published in Issue Year 2017 Volume: 4 Issue: 1

Cite

Vancouver Oluwaniyi OO, Dosumu OO, Awolola GV. Effect of Cooking Method on the Proximate, Amino Acid and Fatty Acid Compositions of Clarias gariepinus and Oreochromis niloticus. JOTCSA. 2017;4(1):115-32.

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