Effects of Drying Methods on Proximate Compositions of Catfish (Clarias gariepinus)

Abstract: The effects of two different drying methods (smoking kiln and electric oven) on proximate compositions of catfish (Clarias gariepinus) were determined. Purchased quantities of catfish were shared into two parts: one part was used to determine the proximate compositions of the raw fish and the other part was sub-divided into two; a part was dried using smoking kiln at a temperature range of 60°-70°C for 24 hours and ï the remaining one was dried using electric oven at a temperature range of 120 C for 30 minutes. The proximate compositions of the dried samples were determined. Mean moisture, protein, lipid, ash, fibre, carbohydrate, vitamin A, Potassium and Phosphorus contents of raw fish were 71.85±0.07, 19.51±0.18, 14.28±0.19, 33.06±0.04, 4 5 4 5 4 5 0.98±0.01, 5.48±0.02, 3.6 × 10 ±10, 1.2 × 10 ±10 and 1.2 × 10 ±10 %, respectively, while the energy value