Influences of Drying Methods on Nutritional Properties of Tilapia Fish (Oreochromis nilotieus)

The effects of two different drying methods (smoking kiln and electric oven) on nutritional properties of tilapia fish (Oreochromis nilotieus) were determined. Purchased quantities of tilapia fish were shared into two parts: one part was used to determine the nutritional properties 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 70-85°C for 20 hours and the remaining one was dried using electric oven at a temperature range of 110°C for 45 minutes. The nutritional properties of the dried samples were determined. Mean moisture, protein, lipids, ash, fibre, carbohydrate, vitamin A, potassium and phosphorus contents of raw fish were 70.15±0.04, 23.06±0.04, 12.85±0.05, 28.16±0.02, 1.91±0.01, 3.67±0.04, 2.5 x 10 ±4 x10 , 1.2 x 10 ±10 and 1.2 x 10 ±10 %, respectively while the energy value 4 5 4 -5 4 5 was 5.94±0.03 J/100g and vitamin C content was 2.3 x 10 ±4 x 10 mg/ml. The changes in moisture, lipids, 34 energy value and vitamin A contents were found to be significant (P < 0.05) for the two drying methods. Protein, ash, fibre, carbohydrate, vitamin C, potassium and phosphorus contents showed no significant differences (P < 0.05) for the two drying methods studied. The results indicate that drying methods have effects on the nutritional properties of tilapia fish. Electric oven drying is recommended for healthy eating if reduced lipids content and increased vitamin A content are desired and also for longer shelf-life of dried fish.