Nutrient composition of solar dried and traditionally smoked Oreochromis mossambicus (Peters 1852)

Katola A., . and Kapute F., . Nutrient composition of solar dried and traditionally smoked Oreochromis mossambicus (Peters 1852). pp. 1986-1990. ISSN 2231-7546

Fish is a highly nutritious food in Malawi providing the most affordable dietary animal protein. In the lower Shire valley area of the country the commonest consumed fish species is Oreochromis mossambicus (Mozambique Tilapia) which is usually smoked before marketing and/or consumption. Recently the solar tent drying method has been introduced in the area as an environmentally smart technology to reduce dependency on use of fuel wood for processing fish as well as reducing problems faced during rainy season. However processing affects nutrient value of foods underpinning the importance of consumer knowledge regarding proximate profiles in food to ensure that these are within the range of dietary requirement. This study determined the nutrient composition (protein fat ash and moisture; minerals “ calcium iron and magnesium) of Oreochromis mossambicus processed in a solar drier and traditionally smoked. Protein content was 50.62 61.26 and 54.79; while crude fat was 5.91 13.43 and 8.90 respectively for fresh solar dried and traditionally smoked fish. Determined moisture content was 91.97 15.90 and 24.54 in fresh solar dried and traditionally smoked fish respectively with significant differences between treatments (P0.05). It is concluded that fish processed in the solar drier are more nutritious and with a longer storage period than traditionally smoked fish. The lower Shire valley is the hottest area in Malawi hence use of solar drier could be an efficient affordable and sustainable method of processing fresh fish.

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Abstract

Fish is a highly nutritious food in Malawi providing the most affordable dietary animal protein. In the lower Shire valley area of the country the commonest consumed fish species is Oreochromis mossambicus (Mozambique Tilapia) which is usually smoked before marketing and/or consumption. Recently the solar tent drying method has been introduced in the area as an environmentally smart technology to reduce dependency on use of fuel wood for processing fish as well as reducing problems faced during rainy season. However processing affects nutrient value of foods underpinning the importance of consumer knowledge regarding proximate profiles in food to ensure that these are within the range of dietary requirement. This study determined the nutrient composition (protein fat ash and moisture; minerals “ calcium iron and magnesium) of Oreochromis mossambicus processed in a solar drier and traditionally smoked. Protein content was 50.62 61.26 and 54.79; while crude fat was 5.91 13.43 and 8.90 respectively for fresh solar dried and traditionally smoked fish. Determined moisture content was 91.97 15.90 and 24.54 in fresh solar dried and traditionally smoked fish respectively with significant differences between treatments (P0.05). It is concluded that fish processed in the solar drier are more nutritious and with a longer storage period than traditionally smoked fish. The lower Shire valley is the hottest area in Malawi hence use of solar drier could be an efficient affordable and sustainable method of processing fresh fish.

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Item Type:	Article
AGROVOC Term:	Oreochromis
AGROVOC Term:	Oreochromis mossambicus
AGROVOC Term:	Cichlidae
AGROVOC Term:	Animal protein
AGROVOC Term:	Aquatic animals
AGROVOC Term:	Aquatic organisms
AGROVOC Term:	Fresh products
AGROVOC Term:	Drying
AGROVOC Term:	Proximate composition
AGROVOC Term:	Iron
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/23837

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