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Proximate Composition and Mineral Content of Traditionally Dried Fish Products from Selected Parts of Ethiopia

Received: 12 February 2021     Accepted: 9 April 2021     Published: 23 April 2021
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Abstract

Drying is one of the old aged food preservation techniques that can be done efficiently in a cost-effective way. Rural fish producing areas in Ethiopia commonly use drying technique when the need for preservation is necessitated. Despite the relevance of the information, nutrient composition of dried fish products found in Ethiopia are not well recorded. This study was designed to evaluate the proximate composition and some mineral content of traditionally dried fish from sites located around the lakes of Tana, Ziway and Chamo in Ethiopia. A total of eighteen composite samples were analyzed for proximate composition and mineral content determination. The dried fish products had high crude protein (52.21 to 70.88)%, crude fat (2.89 to 8.60)% and minerals such as Calcium (36.44 to 9078.44 mg/100g), Potassium (636.61 to 3073 mg/100g), Phosphorous (570 to 5330mg/100g) and Sodium (78.92 to 7433.26). Because of difference in water content of the final dried product, variations were observed on the major nutrient compositions. Dried fish products generally proved to be important source of protein, energy and minerals. Besides the composition, dried fish products can be stored for extended time, thus increase accessibility of nutritious food. However, improvement of the drying technique, including hygienic processing is necessary.

Published in Advances in Applied Sciences (Volume 6, Issue 1)
DOI 10.11648/j.aas.20210601.12
Page(s) 10-13
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), 2021. Published by Science Publishing Group

Keywords

Dried Fish, Proximate Composition, Mineral Content, Ethiopia

References
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[2] Gutema, B., & Hailemichael, F. (2021). Microbial Quality of Traditionally Dried Fish Products from Selected Parts of Ethiopia. Frontiers in Environmental Microbiology, 7 (1), 1.
[3] Basu, K. P. and Gupta, K. "Biological value of protein of some species of Bengal fish by nitrogen balance and growth methods," J. of Indian chem. soc., Calcatta, pp. 543-548, 2004.
[4] Thilsted SH, Wahab MA. Pond polyculture technologies combat micronutrient deficiencies and increase household income in Bangladesh. CGIAR Research Program on Aquatic Agricultural Systems. Penang, Malaysia. Policy Brief. 2014; AAS-2014-09.
[5] Oladipo I. C. and Jadesimi S. O. (2013). Nutritional and microbial quality of fresh and dried Clarias gariepinus and Oreochromis niloticus
[6] Folch J., Lees M., Sloane-Stanley G. H. (1957): A simple method for the isolation and purification of total lipides from animal tissues. J. Biol. Chem. 226: 497-509.
[7] AOAC (2000). Association of Official Analytic Chemists. Official method of analysis (vol. II 17th edition) of AOAC international Washington, DC, U.S.A.
[8] Association of Official Analytical Chemists. (1995). Official methods of analysis of AOAC International.
[9] Chaijan, M. (2011). Physicochemical changes of tilapia (Oreochromis niloticus) muscle during salting. Food Chemistry, 129 (3), 1201-1210.
[10] Kasozi, N., Namulawa, V. T., Degu, G. I., Kato, C. D., & Mukalazi, J. (2016). Bacteriological and physicochemical qualities of traditionally dry-salted Pebbly fish (Alestes baremoze) sold in different markets of West Nile Region, Uganda. African journal of microbiology research, 10, 1024-1030.
[11] Abbey, L., Amengor, M. G., Atikpo, M. O., Atter, A. and Toppe, J. "Nutrient content of fish powder from low value fish and fish byproducts," Food Science and Nutrition, 5 (3): 374-379, 2017.
[12] S. N. Jahan, M. A. Bayezid, B. Islam, M. A. B Siddique, P. K. Karmokar, and F. A. Flowra, “Biochemical Quality Assessment of Fish Powder.” American Journal of Food and Nutrition, vol. 5, no. 3 (2017): 110-114. doi: 10.12691/ajfn-5-3-6.
[13] Islam, M. A., Mohsin, A. B. M., Bhuiyan, A. S. and Absar, N. "Biochemical composition and nutritional value of Cirrhina reba (Hamilton, 1822) of Bangladesh," J. bio-sci., vol. 11, pp. 127-130, 2003.
[14] Windom, H., Stein, D., Scheldon, R. and Smith, J. R. "Comparison of trace metal concentrations in metals (major, essential to non-essential) composition of the different tissue of 3 demersal fish species from Iskenderun Bay, Turkey," Food Chemistry, vol. 123, no. 2, pp. 410-415, 1987.
[15] Hei, A., & Sarojnalini, C. (2012). Proximate composition, macro and micro mineral elements of some smoke-dried hill stream fishes from Manipur, India. Nature and Science, 10 (1), 59-65.
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  • APA Style

    Bezuayehu Gutema, Fikadu Hailemichael. (2021). Proximate Composition and Mineral Content of Traditionally Dried Fish Products from Selected Parts of Ethiopia. Advances in Applied Sciences, 6(1), 10-13. https://doi.org/10.11648/j.aas.20210601.12

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    ACS Style

    Bezuayehu Gutema; Fikadu Hailemichael. Proximate Composition and Mineral Content of Traditionally Dried Fish Products from Selected Parts of Ethiopia. Adv. Appl. Sci. 2021, 6(1), 10-13. doi: 10.11648/j.aas.20210601.12

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    AMA Style

    Bezuayehu Gutema, Fikadu Hailemichael. Proximate Composition and Mineral Content of Traditionally Dried Fish Products from Selected Parts of Ethiopia. Adv Appl Sci. 2021;6(1):10-13. doi: 10.11648/j.aas.20210601.12

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  • @article{10.11648/j.aas.20210601.12,
      author = {Bezuayehu Gutema and Fikadu Hailemichael},
      title = {Proximate Composition and Mineral Content of Traditionally Dried Fish Products from Selected Parts of Ethiopia},
      journal = {Advances in Applied Sciences},
      volume = {6},
      number = {1},
      pages = {10-13},
      doi = {10.11648/j.aas.20210601.12},
      url = {https://doi.org/10.11648/j.aas.20210601.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.aas.20210601.12},
      abstract = {Drying is one of the old aged food preservation techniques that can be done efficiently in a cost-effective way. Rural fish producing areas in Ethiopia commonly use drying technique when the need for preservation is necessitated. Despite the relevance of the information, nutrient composition of dried fish products found in Ethiopia are not well recorded. This study was designed to evaluate the proximate composition and some mineral content of traditionally dried fish from sites located around the lakes of Tana, Ziway and Chamo in Ethiopia. A total of eighteen composite samples were analyzed for proximate composition and mineral content determination. The dried fish products had high crude protein (52.21 to 70.88)%, crude fat (2.89 to 8.60)% and minerals such as Calcium (36.44 to 9078.44 mg/100g), Potassium (636.61 to 3073 mg/100g), Phosphorous (570 to 5330mg/100g) and Sodium (78.92 to 7433.26). Because of difference in water content of the final dried product, variations were observed on the major nutrient compositions. Dried fish products generally proved to be important source of protein, energy and minerals. Besides the composition, dried fish products can be stored for extended time, thus increase accessibility of nutritious food. However, improvement of the drying technique, including hygienic processing is necessary.},
     year = {2021}
    }
    

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  • TY  - JOUR
    T1  - Proximate Composition and Mineral Content of Traditionally Dried Fish Products from Selected Parts of Ethiopia
    AU  - Bezuayehu Gutema
    AU  - Fikadu Hailemichael
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    PY  - 2021
    N1  - https://doi.org/10.11648/j.aas.20210601.12
    DO  - 10.11648/j.aas.20210601.12
    T2  - Advances in Applied Sciences
    JF  - Advances in Applied Sciences
    JO  - Advances in Applied Sciences
    SP  - 10
    EP  - 13
    PB  - Science Publishing Group
    SN  - 2575-1514
    UR  - https://doi.org/10.11648/j.aas.20210601.12
    AB  - Drying is one of the old aged food preservation techniques that can be done efficiently in a cost-effective way. Rural fish producing areas in Ethiopia commonly use drying technique when the need for preservation is necessitated. Despite the relevance of the information, nutrient composition of dried fish products found in Ethiopia are not well recorded. This study was designed to evaluate the proximate composition and some mineral content of traditionally dried fish from sites located around the lakes of Tana, Ziway and Chamo in Ethiopia. A total of eighteen composite samples were analyzed for proximate composition and mineral content determination. The dried fish products had high crude protein (52.21 to 70.88)%, crude fat (2.89 to 8.60)% and minerals such as Calcium (36.44 to 9078.44 mg/100g), Potassium (636.61 to 3073 mg/100g), Phosphorous (570 to 5330mg/100g) and Sodium (78.92 to 7433.26). Because of difference in water content of the final dried product, variations were observed on the major nutrient compositions. Dried fish products generally proved to be important source of protein, energy and minerals. Besides the composition, dried fish products can be stored for extended time, thus increase accessibility of nutritious food. However, improvement of the drying technique, including hygienic processing is necessary.
    VL  - 6
    IS  - 1
    ER  - 

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Author Information
  • Food Science and Nutrition Research, National Fishery and Aquatic Life Research Center, Ethiopian Institute of Agricultural Research, Sebeta, Ethiopia

  • Food Science and Nutrition Research, National Fishery and Aquatic Life Research Center, Ethiopian Institute of Agricultural Research, Sebeta, Ethiopia

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