EFFECT OF COOKING METHOD ON PROXIMATE AND MINERAL COMPOSITION OF LAKE MALAWI TILAPIA (Oreochromis karongae)

Fish is a nutritious food and an excellent source of animal protein in the human diet containing many vitamins and minerals that are essential for the human body. In Malawi, fish is the major source of affordable dietary protein for humans. Lake Malawi tilapia (Oreochromis karongae) locally known as Chambo, is the most preferred and highest value commercial food fish species obtained from Lake Malawi. Several methods are used to prepare/cook the fish viz.: boiling, deep frying in edible cooking oil, grilling, and/or roasting over fire. However, the fact that cooking alters the nutrient content in foods underscores the need to understand nutritional effects of different food cooking/processing methods. This study investigated effect(s) of cooking fresh fish (Lake Malawi tilapia) by boiling, roasting, pan frying and, using a locally made fireless cooker) on its proximate (protein, fat, ash and moisture) and mineral (calcium, magnesium, zinc, iron and phosphorus) composition. Highest and lowest values for crude protein were reported in fish processed using the fireless cooker (64.3[+ or -]0.2%) and roasting (59.9[+ or -]0.4%), respectively (P Key words: Fireless cooker, boiling, roasting, pan frying, tilapia, Lake Malawi, Malawi
INTRODUCTION Fish is a nutritious food and an excellent source of the much needed animal protein in the human diet, also being rich in essential vitamins and minerals [1]. In [...]