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The study entails the study of the effect of processing methods on vitamin contents of popular catfish (Clarias gariepinus). The fish sample weighing twenty grams was purchased from Eke Market, Oko in Orumba North Local Government Area of Anambra State. This fish sample was cut into four pieces and subjected to different processing methods which included cooking, salting, smoking and frying after which vitamin contents were determined by spectrometer. The findings revealed that the vitamin contents of each sample decreased generally after processing. Smoked fish had the highest vitamin content. This is followed by salted fish, fried and cooked fish in that order. It is therefore recommended that smoked fish is good for vitamin A and B build up. The study has been able to proffer a solution on the best to process catfish for vitamin purposes. Also, further research on the processing method on other types of vitamin contents of catfish(Clarias gariepinus) should be encouraged.