ABSTRACT
The comparative studies of the nutritional composition of fresh and smoked Scombia scombrus and Trachurus Trachurus was carried out using standard analytical method to establish their normal values. The two species of fish contained all the analyzed parameters in appreciable quantities. The fresh and smoked mackerel fish for: moisture (53.38±0.0017 and 26.25±0.0023); Ash content (9.77±0.0012 and 7.58±0.0037); Crude fibre (8.40±0.0033 and 6.23±0.0012); Crude protein (34.26±0.058 and 49.88±0.14); Crude fat (14.78±0.0035 and 25.44±0.0028); Carbohydrate (32.76±0.020 and 10.87±0.015); Caloric value (401.22±0.031 and 471.76±0.033). The horse mackerel fish respectively recorded the fresh and smoked forms for moisture content (32.13±0.003 and 59.36±0.002); Ash content (8.70±0.001 and 9.46±0.001); Crude fibre (6.71±0.01 and 8.35±0.005); Crude protein (51.53±0.028 and 45.16±0.028); Crude fat (27.11±0.002 and 18.53±0.0035); Carbohydrate (5.95±0.014 and 18.50±0.15); Caloric values (503.66±0.056 and 421.41±0.072). Ash content, crude fibre and carbohydrate generally occurred in appreciable amount in two fish species both with fresh and smoked forms. The horse mackerel fish was highly rich in crude protein and atlantic mackerel in carbohydrate. These attribute make the two species of fish fit for human consumption and commercial purposes.F.Cal is > Fa tab. at 0.05%, therefore there is significant difference at P<0.05% in both samples.
TABLE OF CONTENT
CONTENTS PAGE
Title Page – – – – – – – – i
Certification – – – – – – – ii
Dedication – – – – – – – – iii
Acknowledgements – – – – – – iv
Abstract – – – – – – – v
Table of Contents – – – – – – – vi
CHAPTER ONE: INTRODUCTION
1.1 Background of the study
1.2 Aim and Objectives of the Study
1.3 Scope and Limitation
1.4 Definition of Terms
CHAPTER TWO: LITERATURE REVIEW
- Taxonomical classification of Scombia and Trachurus
- Economical Distribution of Scombia and Trachurus
- Nutritional values of Scombia and Trachurus
- Health Benefit of Scombia and Trachurus
- Proximate composition of Scombia and Trachurus
- Moisture content
- Ash content
- Crude fat
- Crude fiber
- Crude Protein
- Carbohydrate
CHAPTER THREE: MATERIALS AND METHODS
3.1 Material
3.1.1 Equipment Used
3.2 Methods
3.2.1 The study area
3.2.2 Method of sample collection
3.2.3 Preparation of sample for analysis
3.2.4 Determination of moisture content
3.2.4.1 Determination of Ash
3.2.4.2 Determination of crude fat
3.2.4.3 Determination of crude fiber
3.2.4.4 Determination of crude protein
3.2.4.5 Determination of carbohydrates
3.2.4.6 Determination of Caloric value
CHAPTER FOUR: RESULTS AND DISCUSSION
4.1 Result
4.2 Discussion
CHAPTER FIVE: CONCLUSION AND RECOMMENDATIONS
5.1 Conclusion
5.2 Recommendations
References
CHAPTER ONE: INTRODUCTION
1.1 BACKGROUND OF THE STUDY
Fish is greatly perishable mostly in fresh forms but forms a very important food stuff, especially in third world countries, due to its high protein content and nutritional value of unsaturated fatty matter and affordability by the masses when compared with beef. One of such species is the horse mackerel (TrachurusTrachurus); a medium-fat species abundant in the northeast Atlantic (FAO, 2006; Olatunde, 1998; FAO, 2008; Zimmermann and Hammer, 1999) and the Atlantic mackerel, Scombia scombus.
