Effects of Ginger and Garlic on the Proximate and Mineral Compositions of Differently Processed Nile Tilapia (Oreochromis niloticus)

Abstract

Freshly caught Nile Tilapia (Oreochromis niloticus) samples were obtained from Sabiyel Lake in Aliero Local Government Area of Kebbi State. Oreochromis niloticus samples were descaled, degutted, cut into chunks and rinsed with clean water at Fisheries Laboratory, Department of Forestry and Fisheries, Kebbi State University of Science and Technology, Aliero. The samples were subjected to different treatments designated as; T1 (oven drying), T2 (Frying), T3 (smoking), T4 (oven-dried + 5% ginger-garlic), T5 (Fried + 5% ginger-garlic), T6 (smoked + 5% ginger-garlic), T7 (oven-dried + 10% ginger-garlic), T8 (Fried + 10% ginger-garlic), T9 (smoked + 10% ginger-garlic), T10 (oven-dried + 15% ginger-garlic), T11 (Fried + 15% ginger-garlic), T12 (smoked + 15% ginger-garlic). The processed samples were taken to Agric. Chemical Laboratory, Faculty of Agriculture, Usmanu Danfodio University Sokoto, Nigeria, for the determination of proximate and mineral compositions. The treatments were analysed in 2 phases: at week 0 for the first phase of analysis and after 8 weeks of storage in an airtight plastic container at room temperature. The samples were then taken to the laboratory for the second phase of analysis. This study revealed that processing (oven drying, frying and smoking) of Oreochromis niloticus with ginger-garlic gave high nutritive content after 8 weeks of storage and thus might prevent the use of obnoxious substances as a means of preservation and substantially improve consumer’s satisfaction and quality fish protein intake.