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Vol.2 , No. 5, Publication Date: Sep. 14, 2017, Page: 20-28
, lipid (4.54 ± 0.015 – 8.55 ± 0.015 and 5.62 ± 0.021 – 12.40 ± 0.015), ash (5.45 ± 0.025 – 6.42 ± 0.015 and 6.22 ± 0.020 – 10.40 ± 0.015) and crude fibre (1.17 ± 0.020 – 5.42 ± 0.010 and 2.56 ± 0.005 – 8.18 ± 0.005) for market and home samples respectively. This shows that home samples had higher mean nutritional content than market-preserved samples. The results in general show that fish, preserved and sold in the market, are of lower nutritional quality and have higher very significant microbial loads that could be potential deleterious to the health of consumers.&picture=http://www.aascit.org/aascit/decorators/img/journal/832.jpg)
| [1] | Joseph Ikwebe, Department of Biological Sciences, Federal University of Agriculture, Makurdi, Nigeria; Department of Biochemistry, Federal University Wukari, Nigeria. |
| [2] | Ubandoma Andefiki, Department of Microbiology, Federal University Wukari, Nigeria. |
| [3] | Tatah V. Silas, Department of Biochemistry, Federal University Wukari, Nigeria. |
| [4] | Abigail O. Asunda, Department of Biological Sciences, Federal University of Agriculture, Makurdi, Nigeria. |
Fresh Oreochromis niloticus and Clarias gariepinus, obtained from Wadata market, and preserved by sun, oven-baked and smoking to constitute home-preserved samples and those already preserved by sun-drying and smoking obtained from the same market were studied. Microbial analysis to check for viable heterotrophic bacteria was carried out on all the samples. Mean results revealed appreciable levels of contamination in all the samples. Market, sun-dried C. gariepinus and O. nilticus, had the highest mould counts with mean values of of 2.2 ×104 cfu/g and 2.1 ×104 cfu/g, respectively. Home-smoked C. gariepinus and home-baked O. niloticus had the least mould count with mean values of 1.1 ×102 and 1.2 × 102 cfu/g respectively. Market sun-dried C. gariepinus had the highest bacterial count of 8.9 × 104 cfu/g, and market-smoked C. gariepinus 6.8 x 104 cfu/g. Market, sun-dried and smoked O. niloticus had counts of 3.6 x 104 and 4.9 x 104 respectively. The least bacteria count was recorded in the home-baked O. niloticus and home-smoked C. gariepinius, with mean values of 1.2 ×102 and 1.3 ×102 cfu/g respectively. The predominant bacteria isolated were Staphylococcus aureus and Escherichia coli. Proximal analytical consideration showed that market-smoked C. gariepinus and market, sun-dried C. gariepinus, had the highest percent moisture, with mean values of 19.40 ± 0.020 and 16.39 ± 0.021, respectively, while home-baked O. niloticus and home-smoked C. gariepinus had the least moisture content of 4.41 ± 0.025 and 5.41 ± 0.031 respectively. Values for crude protein contents range from (39.00 ± 0.015 – 50.20 ± 0.015 and 42.20 ± 0.020 – 63.70 ± 0.021), lipid (4.54 ± 0.015 – 8.55 ± 0.015 and 5.62 ± 0.021 – 12.40 ± 0.015), ash (5.45 ± 0.025 – 6.42 ± 0.015 and 6.22 ± 0.020 – 10.40 ± 0.015) and crude fibre (1.17 ± 0.020 – 5.42 ± 0.010 and 2.56 ± 0.005 – 8.18 ± 0.005) for market and home samples respectively. This shows that home samples had higher mean nutritional content than market-preserved samples. The results in general show that fish, preserved and sold in the market, are of lower nutritional quality and have higher very significant microbial loads that could be potential deleterious to the health of consumers.
Keywords
Oreochromis niloticus, Clarias gariepinus, Nutritional Quality, Bacteria, Fungus, Smoking
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