ABSTRACT
The analysis for the proximate composition in both fresh smoked bonga fish was carried out using standard analytical method. The result of the analysis shows that smoked fish had the highest concentration of all the analyzed parameters (%). The result thus; Fresh fish; moisture 61.24±0.030, Ash 6.22±0.105, Crude fibre 5.18±0.026, Crude protein 17.77±0.072, Crude fat 2.35±0.025, Carbohydrate 7.25±0.08, Caloric value 121.19±0.361 and smoked bonga fish: Moisture 8.38±0.029, Ash 11.09±0.078, Crude fibre 8.95±0.196, Crude protein 56.53±0.175, Crude fat 19.25±0.015, Carbohydrate 4.18±0.021, Caloric value 416.12±0.615. This result reveals that during smoking of bonga fish some vital nutritional component are liberated. Hence, smoked fish is recommended for human consumption.
TABLE OF CONTENT
Title Page – – – – – – – – i
Certification – – – – – – – ii
Dedication – – – – – – – – iii
Acknowledgements – – – – – – iv
Abstract – – – – – – – v
Table of Contents – – – – – – – vi
CHAPTER ONE: INTRODUCTION – – – 1
- Background of the Study – – – – – 1
- Aim and Objectives of the Study – – – 5
- Aim of the Study – – – – – – 5
- Objectives of the Study – – – – – 5
- Scope and Limitation of the Study – – – 6
- Significance of the Study – – – – – 6
- Definition of Terms – – – – – 7
- Aim and Objectives of the Study – – – 5
CHAPTER TWO: LITERATURE REVIEW – – 8
- Ecology and Distribution of Ethmalosa fimbriata – 8
- Biological Characteristics of Ethmalosa fimbriata – 9
- Economic Importance of Ethmalosa fimbriata – 11
- Proximate composition – – – – – 12
- Ash content – – – – – – – 12
- Moisture content – – – – – – 14
- Crude Protein- – – – – – – 14
- Crude Fibre – – – – – – – 16
- Crude Fat – – – – – – – 17
- Carbohydrate – – – – – – 19
- The smoked fish and wood types – – – 20
- Composition of smoked fish – – – – 21
- Effects of smoking on fish – – – – 24
CHAPTER THREE: MATERIALS AND METHOD – 27
- Materials – – – – – – – 27
- Method – – – – – – – 27
- The study area – – – – – – 27
- Sample Collection and Preparation – – – 28
- Laboratory Analysis – – – – – 28
- Determination of Moisture content – – – 29
- Determination of Ash content – – – – 30
- Analysis of crude fibre – – – – – 31
- Analysis of crude protein – – – – – 33
- Analysis of crude fat – – – – – 35
- Determination of Carbohydrate – – – – 36
- Determination of Caloric value – – – – 37
- Method – – – – – – – 27
CHAPTER FOUR
- RESULTS AND DISCUSSION – – – 38
- Results – – – – – – – 38
- Discussion – – – – – – 41
CHAPTER FIVE
- CONCLUSION AND RECOMMENDATIONS – 44
- Conclusion – – – – – – – 44
- Recommendations – – – – – – 44
References
Appendices
CHAPTER ONE: INTRODUCTION
1.1 Background of the Study Fish is recognized as a very high source of protein as important as fish is in the diet of Nigerians, production is not sufficient to meet the need of the nation with a human population estimate of over 150 million (Kusemiju, 2001). Domestic production is inadequate, and cannot meet local demands, there is often need to supplement consumption by importation (Tobor, 2004). The supply of local production is often faced with the challenge of poor preservation culminating into lost of considerable percentage to agents of spoilage. It is estimated that 53% of the world fish harvest is captured by developing nations (FAO, 2005). Most of the catches in these countries are lost because of lack of adequate technology to prevent post-harvest fish losses (Osuji, 2006). Most of the recent research aimed at fishery development in Nigeria focused at achieving increased fish production through highly improved and efficient aquacultural practices. Not much attention is given to the area of fish preservation which is a very crucial aspect of fishery commerce in the tropics especially because of the high humidity, and prevailing temperatures which contributes to rapid fish deterioration (Awoyemi, 2000).