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

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World Journal of Agricultural Sciences 5 (1): 114-116, 2009
ISSN 1817-3047
© IDOSI Publications, 2009

Effects of Drying Methods on Proximate Compositions

of Catfish (Clarias gariepinus)

Ogbonnaya Chukwu and Ibrahim Mohammed Shaba

Agricultural and Bioresources Engineering Department,

Federal University of Technology, PMB 65, Minna, Nigeria

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 120 C for 30 minutes. The proximate ï
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.
Key words: Catfish Drying methods Electric oven Proximate compositions Smoking kiln

INTRODUCTION may be dehydrated to various degrees with moisture levels

in the final product ranging from about 10% to 60%.
Fish is a very important source of animal protein in Processing temperatures may range from less than 5°C to
the diets of man. Smoked or dried fish is a traditional part up to 120°C and processing times from half an hour to
of the diet of a large section of the world’s population. several months. The fish may be dried only or smoked
However, the gap between the demand and supply of fish only or there may be a combination of smoking and
is widening due to increase in population, poor drying. In some countries the fish is boiled before being
postharvest handling, lack of processing and storage smoked and/or dried. Adding to this complexity, the fish
facilities and utilization of unconventional fish species. species used as raw material may be fresh water or marine
For instance, the estimated fish demand in Nigeria in 1994 species and may range from very lean to fatty fishes and
was put at 1,139,833 tonnes based on the population its condition from fresh to stale. This variation makes it
figure of 94,986,044 and per capita consumption of 12.0kg difficult to arrive at general conclusions regarding
which was considered globally adequate for normal and processing effects of smoking and drying on protein
healthy growth. However, only 280,307 tonnes were quality and the proximate compositions of the final
produced, indicating a deficit of 94,705,737 [1]. products.
Methods of drying and smoking fish vary between The effects of different processing and cooking
different countries and within the same country methods on nutritional compositions of different species
depending on the species of fish used and the type of of fish have been studied. Nutritive and organoleptic
product desired. The processor may use unsalted fish changes of Nigerian traditionally-processed freshwater
products ranging from less than 2% to over 20%. The fish fish species were studied by Afolabi et al. [2]. The effect

Coressponding Author: Ogbonnaya Chukwu, Agricultural and Bioresources Engineering Department,

114
 Federal University of Technology, PMB 65, Minna, Nigeria
World J. Agric. Sci., 5 (1): 114-116, 2009
of traditional drying processes on the nutritional values range of 60°-70°C for 24 hours and the remaining five
were
of fish was studied by Eves and Brown [3]. Changes in prepared and dried using electric oven at a temperature of
chemical composition and nutritional quality of fried 120ïC for 30 minutes. After drying using the two methods,
sardine (Clupea pilchardus) produced by frozen storage all fish for each drying method were homogenized using a
and microwave reheating were reported by Castrillon et al. kitchen blender.
[4]. Proximate and mineral compositions of dried salted
roes of hake (Merluccius merluccius, L.) and ling (Molva Proximate Analysis: The proximate compositions were
molva, L.) were reported by Rodrigo et al. [5]. Proximate assayed as described by AOAC [12]. All chemicals used
compositions of raw and cooked Thai freshwater and were of analytical grade and supplied by Sigma Co. (St.
marine fish were studied by Puwastien et al. [6]. Louis, USA). Each analysis was carried out in triplicates.
Experimental investigation on solar drying of fish using
solar tunnel dryer was carried out by Bala and Mondol [7]. Statistical Analysis: The design was completely
Effects of cooking methods on the proximate randomized. Proximate composition analysis was
compositions and mineral contents of rainbow trout replicated three times (n = 3). Results presented are mean
(Oncorhynchus mykiss) were studied by Gokoglu et al. [8]. values of each determination ± standard deviation (SD).
Tao and Linchun [9] reported influences of hot air drying Analysis of variance was performed by one-way ANOVA
and microwave drying on nutritional and odorous procedures (SPSS 11.0 for Windows). Differences
properties of grass carp (Ctenopharyngodon idellus), while between the mean values o f the treatments were
Turkkan [10] studied the effects of cooking methods on determined by the least significant difference (LSD) test
the proximate and fatty acid compositions of seabass and the significance was defined at p<0.05.
(Dicentrarchus labrax, L. 1758).
It has been observed that different processing and RESULTS AND DISCUSSION
drying methods have different effects on nutritional
compositions of fish. This is because heating, freezing and The proximate compositions of raw and dried
exposure to high concentration of salt lead to chemical and catfish are presented in Table 1. Each value is the
physical changes and therefore digestibility is increased, mean±standard deviation of triplicate determinations. Raw
due to protein denaturation protein, but the content of samples presented low protein, potassium and phosphorus;
thermolabile compounds and polyunsaturated fatty acids is intermediate lipids, fibre and vitamin A; high moisture and
often reduced [3, 9, 11]. Therefore, the qualities of fish ash contents, similar to previous reported by Eyo [13].
dried using different methods cannot be the same. Also the Decrease of moisture content and increase of protein,
shelf life of fish dried in an electrically operated oven vitamin A, potassium and phosphorus contents were the
varies from that of fish dried using a smoking kiln. The most prominent changes in catfish after drying. Moisture,
objective of this study is to determine the proximate protein, lipids, energy value, vitamin A and phosphorus
compositions of raw catfish and catfish dried using contents increased significantly in processed samples
smoking kiln and electric oven so as to ascertain the (P<0.05). This trend is in agreement with the results by
effects of drying methods on proximate compositions of [9]. The significant increase in protein levels (P<0.05) in
the fish. dried catfish, when compared with the raw fish, suggests
that protein nitrogen was not lost during drying. This is in
MATERIALS AND METHODS accordance with the findings of Puwastien et al.
[6] Gokoglu et al. [8]. Tao and Linchun [9]. There was
Twenty freshly harvested Catfish (Clarias gariepinus) also a significant difference between smoking kiln drying
were obtained from Fish Market in Minna, Nigeria. The and electric oven drying for the protein content.
mean weight and length of the fish were respectively After drying, there was a significant increase in
278.34±2.21g and 31. 24±0.98 cm. The twenty fish were lipids content. Electric oven-dried samples retained higher
shared into two equal parts: ten were used to determine the lipids content than smoking kiln-dried samples (P<0.05).
proximate compositions of the raw fish and the other ten This result indicates that the fat loss phenomenon was
were divided into two, each part being five fish. Five fish more intensive in the smoking kiln-dried fish than in
were prepared (eviscerated, beheaded and washed) and electric oven-dried samples. Fat may exude with the
dried using smoking kiln at a temperature moisture evaporation and extended heat treatment during
smoking kiln drying seems to enhance this phenomenon.

115
 World J. Agric. Sci., 5 (1): 114-116, 2009

Table 1: Proximate Compositions of Raw and Dried Catfish (Clarias gariepinus)

Proximate Compositions Raw Kiln-dried Electric-dried
Moisture (%) 71.85±0.07a 28.92±0.03b 15.62±0.03c
Protein (%) 19.51±0.18a 53.10±0.14b 67.21±0.16c
Lipids (%) 14.28±0.19a 21.20±0.14b 29.60±0.14c
Ash (%) 3.06±0.04a 3.92±0.03b 3.62±0.03b
Fibre (%) 0.98±0.01a 1.71±0.01b 1.96±0.03b
Carbohydrate (%) 5.48±0.02a 2.78±0.03b 3.84±0.06b
Energy Value J/kg) 4.89±0.06a 4.14±0.03b 6.24±0.03c
Vitamin A (%) 0.00036±0.00001a 0.00053±0.00003b 0.00073±0.00003c
Vitamin C (mg/ml) 0.0011±0.0001a 0.0010±0.0001a 0.0014±0.0004a
Potassium (%) 0.00012±0.00001a 0.00045±0.00001b 0.00048±0.00001b
Phosphorus (%) 0.00012±0.00001a 0.00026±0.00003b 0.00040±0.00003c
Values in the same row followed by different letters are significantly different (P<0.05)

CONCLUSIONS 5. Rodrigo, J., G. Ros, J. Priago, C. Lopez and J. Ortuno,

In general, there were significant influences of drying
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1998. Proximate and Mineral Compositions of Dried

on proximate compositions of catfish. Lack of negative
Salted Roes of Hake (Merluccius merluccius, L.) and
influence of the drying processes on the protein, lipids, ash,
Ling (Molva molva, L.). Food Chem., 63 (2): 221-225.
fibre, vitamins and mineral contents of catfish is of great
6. Puwastien, P., K. Judprasong, E. Kettwan,
practical importance, although drying resulted in a
K. Vasanachitt, Y. Nakngamanong and L.
significant loss of energy value. These results show that
Bhattacharjee, 1999. Proximate Composition of Raw
different nutritional components of fish undergo different
and Cooked Thai Freshwater and Marine Fish. J. Food
changes at elevated temperatures. However, electric oven
Composition and Analysis, 12: 9-16.
drying could improve the protein quality and prevent lipid
7. Bala, B.K. and M.R.A. Mondol, 2001. Experimental
oxidation in catfish, as compared with the conventional
Investigation on Solar Drying of Fish Using Solar
smoking kiln drying. The electric oven-dried samples
Tunnel Dryer. Drying Technol., 19: 427-436.
showed lower lipids loss and higher protein content than
8. Gokoglu, N., P. Yerlikaya and E. Cengiz, 2004. Effects
smoking kiln-dried samples. This research provides basic
of Cooking Methods on the Proximate Composition
nutritional information on freshwater catfish, both raw and
and Mineral Contents of RainbowTrout
dried. The present study also provides a possible application
(Oncorhynchus mykiss). Food Chem., 84: 19-22.
of electric oven drying as an efficient drying process for fish
9. Tao, W. and M. Linchun, 2008. Influences of Hot Air
in Nigeria and elsewhere.
Drying and Microwave Drying on Nutritional and
Odorous Properties of Grass Carp
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