Nutritional Assessment of Tilapia Fish (Tilapia Quineensis)

Abstract

Proximate, mineral and amino acid composition as well as functional properties of Tilapia fish (Tilapia quineensis) were studied using standard analytical techniques. The results gave proximate composition in percentage as: total ash (8.2), organic matter (91.8), moisture (12.5), crude protein (56.9), crude fat (17.6) and carbohydrate (4.8) while crude fibre was not in the detectable range. Mineral composition (mg/100g sample) of Ca, Na, K, Mg, Fc, Zn, Mn, Cu, Cr and Pb were 172.34, 2.2, 1.4, 11.9, 5.3, 0.4, 0.5, 0.7, 1.2 and 3.7, respectively which showed that Ca was the most highly concentrated mineral. The total amino acid was 88.3g/100g crude protein while Lys was the most highly concentrated essential amino acid (7.2/100g crude protein). The fish sample had a balanced content of essential amino acid in Ile, Lys, Met + Cys, Phe + Tyr and Thr, with respect to the FAO pattern while supplementation may be required in Leu, Met + Cys and Val. The calculated isoeletric point (pl) was 5.1, predicted protein efficiency ratio (P-PER) was 2.12 and first limiting amino acid was Met + Cys. The result of functional properties were: foaming capacity (3.9%), foaming stability (2.6%, 8h),water absorption capacity (220.1%), oil absorption capacity (230.3%), oil emulsion capacity (55.0mlg-1), oil emulsion stability (46.0 mlg-1, 12h), lowest gelation concentration (8%) and bulk density (410gL-1). The overall results showed that Tilapia quineesis could therefore be a good source of protein and could supplement cereal diet in raising the biological value significantly. .