Effects of Drying Methods on Proximate Compositions of Catfish (Clarias gariepinus)

Abstract

The effects of two different drying methods (smoking kiln and electric oven) on proximate compositions of catfish (Clarias gariepinus) were determined. Purchased quantities of catfish were shared into two parts: one part was used to determine the proximate compositions of the raw fish and the other part was sub-divided into two; a part was dried using smoking kiln at a temperature range of 60°-70°C for 24 hours and the remaining one was dried using electric oven at a temperature range of 120ï C for 30 minutes. The proximate compositions of the dried samples were determined. Mean moisture, protein, lipid, ash, fibre, carbohydrate, vitamin A, Potassium and Phosphorus contents of raw fish were 71.85±0.07, 19.51±0.18, 14.28±0.19, 33.06±0.04, 0.98±0.01, 5.48±0.02, 3.6 × 10 4±10 5, 1.2 × 10 4±10 5and 1.2 × 10 4±10 5%, respectively, while the energy value was 4.89±0.06 J/100g and vitamin C content was 1.1 × 10 3±10 4 mg/ml. The changes in moisture, protein, lipids, energy value, vitamin A and phosphorus contents were found to be significant for the two drying methods. Ash, fibre, carbohydrate, vitamin C and potassium contents showed no significant differences for the two drying methods used in this study. The results indicate that drying methods have effects on the proximate compositions of catfish. Electric oven drying is recommended for healthy eating and for longer shelf-life of dried fish.