Proximate Composition And Lipid Profile Analysis Of Crude Oil Extracts From Boiled An]) Roasted Croaker Fish (Pseudotolithus. Spp) And Mackerel Fish (Scomber Scrombus).

ABSTRACT

Fish however, cannot be consumed in a raw state. It must be properly pre-treated either by boiling, frying, smoking, roasting, cooking in batter or by processing for further use, to ensure safe consumption. Having discovered the nutritional and health promoting properties of eating fish and bearing in mind also that certain methods of preparation can alter the nutrient content of foods, it therefore becomes necessary to find a suitable method of preparation that will have the least adverse effect on the nutritive value of fish. The basis of this study was to examine the effect of commonly used food preparation methods on the proximate composition and the lipid profile of oil extracts of selected fish species.