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Table1: Proximate composition of fresh and processed Clarias gariepinus and
Oreochromis niloticus
Proximate
C.
C.
C.
C.
Quality
gariepinus
gariepinus
gariepinus
gariepinus gariepinus
gariepinus gariepinus
(Fresh)
(Boiled)
(Roasted)
(SOF)
(GOF)
(ReOF)
(POF)
76.27 ±
74.87 ±
63.11 ±
54.29 ±
60.94 ±
60.70 ±
62.05 ±
1.07a
0.15a
2.16b
1.89c
1.06b
0.91b
1.00b
Fat (on
11.00 ±
14.21 ±
12.82 ±
26.52 ±
20.07 ±
16.53 ±
26.19 ±
Dry basis)
1.21a
0.12a,b
0.34a,b
1.22c
2.81d
2.45b,d
4.23c
Ash (on
8.03 ±
6.50 ±
6.73 ±
4.67 ±
7.64 ±
2.39 ±
6.25 ±
dry basis)
0.88a
2.09a,c
0.59a,c
0.26b,c
2.57a,c
1.78b
1.78a,c
Protein
18.48 ±
18.18 ±
26.74 ±
28.23 ±
25.60 ±
28.39 ±
23.82 ±
(on dry
0.91a
0.13a
1.64b,c
1.01c
1.16b,d
0.49c
1.96d
Moisture
C.
C.
C.
basis)
Moisture
O.
O.
O.
O.
O.
O.
O.
niloticus
niloticus
niloticus
niloticus
niloticus
niloticus
niloticus
(Fresh)
(Boiled)
(Roasted)
(SOF)
(GOF)
(ReOF)
(POF)
79.97 ±
74.89 ±
66.03 ±
46.09 ±
32.62 ±
48.55 ±
33.77 ±
0.16a
0.81b
0.34c
0.41d
0.61f
0.21e
0.83g
Fat (on
7.80 ±
13.08 ±
13.59 ±
36.08 ±
32.54 ±
32.46 ±
37.80 ±
Dry basis)
0.39a
0.63b
0.48b
1.29c,d
4.43c
0.54c
1.23d
Ash (on
9.16 ±
6.69 ±
8.67 ±
5.86 ±
7.42 ±
5.13 ±
5.78 ±
dry basis)
0.62a
1.49b,d
0.85a,c
0.81b,d
0.57c,d
0.36b
0.29b
Protein
15.83 ±
18.49 ±
24.62 ±
26.32 ±
38.24 ±
28.41 ±
36.05 ±
(on dry
0.08a
0.50b
0.37c
0.36c,d
2.63e
0.34d
1.03e
basis)
a, b,..Values are means ± standard deviations of triplicate determinations; Values in the same
row sharing the same letters are not significantly different (p<0.05 level); POF= Fish sample
fried in palm oil; SOF= Fish sample fried in soybean oil; ReOF= Fish sample fried in refined
palm oil; GOF = Fish sample fried in groundnut oil.
1
Table 2: Amino Acid Composition of Fresh and Processed Clarias gariepinus (g/100 g
protein)
Amino Acid
C.
C.
C.
C.
gariepinus
gariepinus
gariepinus
gariepinus gariepinus gariepinus
gariepinus
(Fresh)
(Boiled)
(Roasted)
(SOF)
(POF)
5.00
5.40
5.00
5.27
4.92
5.62
4.92
2.21
2.33
2.24
2.24
2.21
2.46
1.89
5.26
5.61
5.26
5.52
4.92
5.78
4.66
23.26
10.92
10.02
10.61
9.87
11.26
21.21
Threonine (Thr)a
3.26
3.20
3.01
3.09
2.95
3.28
2.65
Serine (Ser)
4.26
3.53
3.47
3.5
3.07
3.66
3.96
15.98
13.18
12.80
12.88
12.12
13.33
15.3
Proline (Pro)
4.69
3.46
3.05
3.15
3.15
3.56
4.27
Glycine (Gly)
4.18
5.52
4.95
5.19
4.32
5.60
3.51
Alanine (Ala)
5.05
4.82
4.22
4.48
4.03
5.05
4.72
1.19
0.99
0.86
0.86
0.80
0.99
1.72
3.82
3.65
3.27
3.42
3.01
3.50
3.86
0.68
2.29
2.19
2.24
2.08
2.40
0.86
Isoleucine (Ile)a
3.17
3.39
3.04
3.2
2.92
3.39
3.01
Leucine (Leu)a
5.95
6.85
6.50
6.66
6.23
6.94
5.21
Tyrosine (Tyr)a
3.02
3.33
3.02
3.18
3.02
3.65
2.70
Phenylalanine
4.05
4.44
4.39
4.40
4.47
4.47
3.37
95.03
82.91
77.29
79.89
74.09
84.94
87.82
-12.12
-17.74
-15.14
-20.94
-10.09
-7.21
28.14
31.55
29.64
30.52
28.79
32.06
25.77
(29.61%)
(38.05%)
(38.35%)
(38.20%)
(38.86%)
(37.74%)
(29.34%)
39.24
24.10
22.82
23.49
21.99
24.59
36.51
(41.29%)
(29.07%)
(29.53%)
(29.40%)
(29.68%)
(28.95%)
(41.57%)
1.87
3.28
3.05
3.10
2.88
3.39
2.58 (2.94%)
(1.97%)
(3.96%)
(3.95%)
(3.88%)
(3.89%)
(3.99%)
9.28
10.10
9.65
9.82
9.70
10.58
(9.77%)
(12.18%)
(12.49%)
(12.29%)
(13.09%)
(12.46%)
Lysine (Lys)a
Histidine
(His)b
Arginine (Arg)
Aspartic acid
C.
C.
(GOF)
C.
(ReOF)
(Asp)
Glutamic acid
(Glu)
Cystine
Valine
(Cys)a
(Val)a
Methionine
(Met)a
(Phe)a
Total Amino
acids
% Difference
Total Essential
amino acids
[EAA]
Total Acid amino
acids [AAA]
Sulphur amino
acids [SAA]
Aromatic amino
acids [ArAA]
a
Essential amino acids according to FAO/WHO (1975);
b
7.96 (9.06%)
Indispensable amino acid in human adult
according to FAO/WHO/UNU (1985); ND = Not determined; POF= Fish sample fried in palm oil;
SOF= Fish sample fried in soybean oil; ReOF= Fish sample fried in refined oil; GOF = Fish sample
fried in groundnut oil. Values in parenthesis are % of TAA
2
Table 3: Amino Acid Composition of Fresh and Processed Oreochromis niloticus (g/100 g
protein)
O.
O.
O.
niloticus
niloticus
niloticus
(Fresh)
(Boiled)
(Roasted)
(SOF)
(GOF
(ReOF)
(POF)
5.21
4.38
3.92
3.40
4.02
3.62
5.02
2.21
2.30
2.37
2.02
2.24
2.02
2.24
5.35
5.26
5.61
5.26
5.01
4.92
5.35
10.08
10.11
10.55
9.02
11.26
10.05
23.6
3.01
3.45
3.29
3.01
3.15
3.01
3.15
3.42
3.61
2.96
2.52
3.01
2.55
4.15
12.72
13.63
12.20
11.59
12.72
11.29
16.35
Proline (Pro)
3.26
3.87
3.66
3.26
3.97
3.15
4.78
Glycine (Gly)
4.90
4.01
3.65
3.55
3.94
3.41
4.20
Alanine (Ala)
5.51
4.21
3.99
3.68
4.41
3.87
5.24
0.93
1.39
1.26
1.19
1.32
1.13
1.26
3.18
4.20
3.71
3.42
4.00
3.42
3.91
2.19
1.51
1.41
1.35
1.64
1.30
0.70
Lysine (Lys)a
Histidine
(His)b
Arginine (Arg)
Aspartic acid (Asp)
Threonine
(Thr)a
Serine (Ser)
Glutamic acid (Glu)
Cystine
Valine
(Cys)a
(Val)a
Methionine
Isoleucine
(Met)a
O.
O.
niloticus niloticus niloticus
O.
niloticus
3.20
3.68
3.11
3.01
3.55
3.01
3.42
(Leu)a
6.53
7.21
6.94
6.55
7.02
6.09
6.03
Tyrosine (Tyr)a
3.17
3.33
3.02
2.70
3.18
3.33
3.02
Phenylalanine (Phe)a
4.22
4.81
4.55
4.22
4.81
4.02
3.96
Total Amino acids
79.09
80.96
76.2
69.75
79.25
70.19
96.38
1.87
-2.89
-9.34
0.16
-8.90
17.29
29.75
31.54
29.30
26.98
30.43
26.49
28.43
(37.62%)
(38.96%)
(38.45%)
(38.68
(38.40
(37.74%
(29.50%)
%)
%)
)
Leucine
(Ile)a
O.
% Difference
Total Essential amino
acids [EAA]
Total
Acid
amino
acids [AAA]
Total Sulphur amino
acids [SAA]
Total Aromatic amino
acids [ArAA]
a
22.8
23.74
22.75
20.61
23.98
21.34
39.95
(28.83%)
(29.32%)
(29.86%)
(29.55
(30.26
(30.40%
(41.45%)
%)
%)
)
3.12
2.90
2.67
2.54
2.96
2.43
1.96
(3.94%)
(3.58%)
(3.50%)
(3.64%)
(3.74%)
(3.46%)
(2.03%)
9.60
10.44
9.94
8.94
10.23
9.37
9.22
(12.14%)
(12.90%)
(13.04%)
(12.82
(12.91
(13.35%
(9.57%)
%)
%)
)
Essential amino acids according to FAO/WHO (1975);
b
Indispensable amino acid in human adult
according to FAO/WHO/UNU (1985); ND = Not determined; POF= Fish sample fried in palm oil;
SOF= Fish sample fried in soybean oil; ReOF= Fish sample fried in refined oil; GOF = Fish sample
fried in groundnut oil. Values in parenthesis are % of TAA
3
Table 4: Amino Acid Score of Fresh and Processed Clarias gariepinus and Oreochromis
niloticus
Ile
Leu
Lys
Met +
Phe +
Cys
Try
Thr
Try
Val
His
Standard
2.8
6.6
5.8
2.5
6.3
3.4
1.1
3.5
1.9
C. gariepinus
113
90
86
75
112
96
ND
109
116
121
104
93
131
123
94
ND
104
123
109
98
86
122
118
89
ND
93
118
114
101
91
124
120
91
ND
98
118
104
94
85
115
119
87
ND
86
116
121
105
97
136
129
96
ND
100
129
108
79
85
103
96
78
ND
110
99
114
99
90
125
117
89
ND
91
116
131
109
76
116
129
101
ND
120
121
111
105
68
107
120
97
ND
106
125
108
99
59
102
110
89
ND
98
106
127
106
69
118
127
93
ND
114
118
108
92
62
97
117
89
ND
98
106
122
91
87
78
111
93
ND
112
118
(Fresh)
C. gariepinus
(Boiled)
C. gariepinus
(Roasted)
C. gariepinus
(SOF)
C. gariepinus
(GOF
C. gariepinus
(ReOF)
C. gariepinus
(POF)
O. niloticus
(Fresh)
O. niloticus
(Boiled)
O. niloticus
(Roasted)
O. niloticus
(SOF)
O. niloticus
(GOF)
O. niloticus
(ReOF)
O. niloticus
(POF)
ND = Not determined
4
Table 5: Fatty Acid Composition of Fresh and Processed Clarias gariepinus
Fatty acid
C.
C.
C.
C.
gariepinus
gariepinus
gariepinus
(Fresh)
(Boiled)
(Roasted)
C.
C.
C.
gariepinus gariepinus gariepinus
(SOF)
(GOF
(ReOF)
gariepinus
(POF)
Caprylic acid (C8:0)
0.00
0.00
0.00
0.00
0.00
0.00
0.00
Capric acid (C10:0)
0.00
0.00
0.00
0.00
0.00
0.00
0.00
Lauric acid (C12:0)
2.81
2.51
0.00
2.51
0.00
0.00
3.49
Myristic acid (C14:0)
4.77
5.10
0.31
5.07
0.36
0.32
4.71
Palmitic acid (C16:0)
22.40
18.97
26.99
23.76
23.40
26.03
23.16
Palmitoleic acid (C16:1)
3.96
5.23
10.42
5.20
11.99
10.87
2.82
Margaric acid (C17:0)
1.22
1.61
1.89
1.60
2.18
1.97
0.51
Stearic acid (C18:0)
5.56
7.34
5.74
7.30
6.61
5.99
10.21
Oleic acid (C18:1)
29.94
28.26
30.95
27.37
28.34
29.73
30.08
Linoleic acid (C18:2)
14.94
16.89
6.42
13.16
7.23
7.05
16.72
α-Linolenic acid (C18:3)
5.34
7.05
11.05
7.02
12.72
11.53
4.49
Arachidic acid (C20:0)
1.32
1.74
0.00
1.73
0.00
0.00
0.56
Arachidonic acid
1.45
1.91
2.25
1.90
2.59
2.34
0.61
Behenic acid (C22:0)
0.54
0.71
0.83
0.71
0.96
0.87
0.23
Erucic acid (C22:1)
5.76
2.67
3.15
2.66
3.62
3.28
2.42
Lignoceric acid (C24:0)
0.00
0.00
0.00
0.00
0.00
0.00
0.00
100.00
100.00
100.00
100.00
100.00
100.00
100.00
38.61
37.98
35.77
42.69
33.51
35.19
42.86
61.39
62.02
64.23
57.31
66.49
64.81
57.14
(C20:4)
TOTAL FATTY ACIDS
TOTAL SATURATED
FATTY ACIDS
TOTAL UNSATURATED
FAs
Values are % of eluted methyl esters; ND = Not detected
5
Table 6: Fatty Acid Composition of Fresh and Processed Oreochromis niloticus
Fatty acid
O.
O.
O.
niloticus
niloticus
niloticus
(Fresh)
(Boiled)
(Roasted)
(SOF)
Caprylic acid (C8:0)
0.00
0.00
0.00
0.00
0.00
0.00
0.00
Capric acid (C10:0)
0.00
0.00
0.00
0.00
0.00
0.00
0.00
Lauric acid (C12:0)
0.00
2.62
0.00
3.82
2.66
0.00
2.41
Myristic acid (C14:0)
0.30
4.44
0.31
6.21
4.50
0.31
4.86
Palmitic acid (C16:0)
27.97
25.39
30.71
24.16
23.81
26.71
24.32
Palmitoleic acid (C16:1)
10.18
3.68
10.46
5.54
3.74
10.31
4.98
Margaric acid (C17:0)
1.85
1.13
1.90
1.01
1.15
1.87
1.53
Stearic acid (C18:0)
5.61
5.17
5.77
4.59
5.24
5.69
6.99
30.84
33.85
26.63
27.24
31.37
31.02
27.56
6.35
10.33
6.87
15.54
13.94
6.99
13.91
10.80
4.96
11.10
4.41
5.04
10.94
6.72
Arachidic acid (C20:0)
0.00
1.23
0.00
1.09
1.25
0.00
1.66
Arachidonic acid (C20:4)
2.20
1.34
2.26
1.19
1.36
2.22
1.82
Behenic acid (C22:0)
0.82
0.50
0.84
0.44
0.51
0.83
0.68
Erucic acid (C22:1)
3.08
5.35
3.16
4.76
5.43
3.11
2.55
Lignoceric acid (C24:0)
0.00
0.00
0.00
0.00
0.00
0.00
0.00
100.00
100.00
100.00
100.00
100.00
100.00
100.00
36.56
40.47
39.53
41.32
39.12
35.40
42.46
63.44
59.53
60.47
58.68
60.88
64.60
57.54
Oleic acid (C18:1)
Linoleic acid (C18:2)
α-Linolenic acid (C18:3)
TOTAL FATTY ACIDS
TOTAL SATURATED
O.
O.
O.
niloticus niloticus niloticus
(GOF
(ReOF)
O.
niloticus
(POF)
FATTY ACIDS
TOTAL UNSATURATED
Fas
Values are % of eluted methyl esters; ND = Not detected
6