Proximate Composition Properties of Different Fish Species Obtained from Lagos, Nigeria

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dc.contributor.authorBolawa, O.E.
dc.contributor.authorGbenle, G.O.
dc.contributor.authorAyodele, S.O.
dc.contributor.authorAdewusi, O.R.
dc.contributor.authorMosuro, A.O.
dc.contributor.authorApata, O.S.
dc.date.accessioned2019-11-26T08:29:49Z
dc.date.available2019-11-26T08:29:49Z
dc.date.issued2011
dc.descriptionStaff publicationsen_US
dc.description.abstractProximate body composition is the analysis of water, fat, protein and ash contents of fish. Proximate analysis of three fish species such as Tilapia oreochromis, Pseudolithus senegalensis and Ethmalosa fimbrata were carried out with standard methods. The lower the crude fibre content, the greater the lipids and protein contents. It is concluded that Tilapia oreochromis contains lowest water and highest protein (38.19%) and carbohydrate (10.41) contents. Therefore Tilapia oreochromis has the best quality from the point of view of higher biological values of protein and fat and it is recommended for most consumption.en_US
dc.identifier.citationBolawa O.E, Gbenle G.O, Ayodele S.O, Adewusi O.R, Mosuro A. O. and Apata O.S. (2011). Proximate Composition Properties of Different Fish Species Obtained from Lagos, Nigeria. Internet Journal of Food Safety, 13, 342-344.en_US
dc.identifier.urihttps://ir.unilag.edu.ng/handle/123456789/6967
dc.language.isoenen_US
dc.publisherFoodHACCP.com Publishingen_US
dc.relation.ispartofseriesInternet Journal of Food Safety;Vol.13
dc.subjectResearch Subject Categories::NATURAL SCIENCES::Chemistry::Biochemistryen_US
dc.subjectProximate Compositionen_US
dc.subjectTilapia oreochromisen_US
dc.subjectPseudolithus senegalensisen_US
dc.subjectEthmalosa fimbriataen_US
dc.titleProximate Composition Properties of Different Fish Species Obtained from Lagos, Nigeriaen_US
dc.typeArticleen_US
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