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Research Paper | Nutrition Science | Sudan | Volume 5 Issue 9, September 2016 | Popularity: 6.7 / 10
Changes in Minerals Content of Traditionally fermented Nile-Fish Productin Sudan
Elagba Mohamed, LeelwaAl Hamadani
Abstract: The effect of fermenting process was evaluated by investigating the changes in minerals content of on the Nile tiger-fish (Hydrocynus spp), fessiekh, the traditional fermented fish product in Sudan. Total minerals content was (48.5g/g) in fresh and (44.7 5g/g) in fermented fish. Significant change (P<0.05) was detected in phosphorous (P), from (41.8g/g) in fresh to (34.6g/g) in fermented fish, constituting (86 % and 77 %) of total minerals, respectively. Mn also decreased from (0.184 0.16g/g) to (0.162 0.17g/g), and Ti decreased from (0.029 0.02g/g) to (0.025 0.04 17g/g). The contents of Ba, Fe, Zn, Al and B increased in fermented fish forming (8.4 %, 4.4 %, 3.8 %, 3.3 % and 1.5 %) of total minerals, respectively, compared to (4.8 %, 2.7 %, 2.5 %, 1.3 % and 1.3 %), respectively, in fresh fish. Although fermenting process lead to slight changes of some mineral contents, the results revealed that fermented fish fessiekh is a rich source of macro and micro-elements for human nutrition and health and the consuming rate of fermented fish should be encouraged.
Keywords: Fermented fish, fessiekh, Hydrocynus, minerals, Sudan
Edition: Volume 5 Issue 9, September 2016
Pages: 1651 - 1654
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