Effects of culinary treatments on the in vitro nutritional quality and the functional properties of freshwater fishes of Cameroon: Clarias gariepinus, Heterotis niloticus, Cyprinus carpio and Oreochromis niloticus
TIWO TSAPLA Cristelle1*, WOMENI Hilaire Macaire1, TCHOUMBOUGNANG François2, NDOMOU Serge1 and LINDER Michel 3
Research Article | Published April 2016
International Journal of Biotechnology and Food Science, Vol. 4(3), pp. 39-51
1Department of Biochemistry, University of Dschang, Faculty of Science, P.O Box 67 Dschang, Cameroon.
2Department of Biochemistry, University of Douala, Faculty of Science, BP 2701-Douala, Cameroon.
3Biomolecular Engineering Laboratory (LIBio), University of Lorraine, ENSAIA, Vandoeuvre-les-Nancy, France.
*Corresponding author. E-mail: cristelle.tiwo@yahoo.fr.
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Four freshwater fishes collected in Cameroon were used to determine the effect of culinary processes on their nutritional quality. They were cooked according to culinary processes common in Cameroonian households (frying, frying+boiling, boiling, roasting without seasoning and roasting with seasoning). The results showed significant decrease in protein content when the culinary treatments were compared to the control (raw fish). Indeed, a decrease in protein content (using dry matter) of about 39.03% after frying was observed whereas boiling limited the losses with a decrease of about 19.65% recorded. The lipid content of the fishes ranged from 4.57 to 8.02%, increased significantly (P < 0.05) after culinary treatments except in boiling. Samples had considerable minerals content for which calcium and phosphorus were the most abundant. A significant increase (P < 0.05) in the water absorption capacity was observed after roasting of Clarias gariepinus,
Heterotis niloticus and Oreochromis niloticus (4.7 ± 0.21 ml/g). The oil absorption capacity of O. niloticus flours decreased significantly though it, was still higher than the threshold (0.7 and 0.9 ml/g) needed in food formulation. In general, these results suggests that frying reduced protein but increase lipid content, boiling was the best cooking treatment since little or no losses were observed in both macro and micro nutrients contents.
Keywords: Freshwater fish, culinary treatments, proximate chemical composition, mineral composition, nutritional value, functional properties.
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Citation: Cristelle TT, Macaire WH, François T, Serge N, Michel L (2016). Effects of culinary treatments on the in vitro nutritional quality and the functional properties of freshwater fishes of Cameroon: Clarias gariepinus, Heterotis niloticus, Cyprinus carpio and Oreochromis niloticus. Int. J. Biotechnol. Food Sci. 4(3): 39-51.
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