PROXIMATE ANALYSIS OF FISH DRIED WITH SOLAR DRIERS

被引：0
作者：
Mustapha, M. K. [1 ]
Ajibola, T. B. [2 ]
Ademola, S. K. [1 ]
Salako, A. F. [1 ]
机构：
[1] Univ Ilorin, Dept Zool, Ilorin, Nigeria
[2] Univ Ilorin, Dept Phys, Ilorin, Nigeria
来源：
ITALIAN JOURNAL OF FOOD SCIENCE | 2014年 / 26卷 / 02期
关键词：
moisture; oven; protein; proximate analysis; solar driers; smoking kiln;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Nutritional composition of two fish species dried with solar driers were compared with other common methods of drying. For fish dried with solar driers, moisture content was 10.77-11.20 for C. gariepinus and 3.60-3.99 for O. niloticus; protein was 64.88-66.48 for C. gariepinus and 58.75-63.28 for O. niloticus; crude fibre was low in the two species <1.00%; fat was 8.19-8.96 for C. gariepinus and 6.80-7.82 for O. niloticus; carbohydrate was 4.68-5.68 for C. gariepinus and 11.03-17.00 for O. niloticus. The nutrient compositions of the species dried with the solar driers were high and compared well with other methods of open drying.
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页码：221 / 226
页数：6
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