Title: Effect of Processing on the Nutritive Value of <i>Clarias gariepinus</i> from Isinla Fish Pond, Ado Ekiti, Nigeria
Abstract: As some consumers in Nigeria showed preference for some form of method of processing/preservation of <i>C. gariepinus</i>, this study investigated the proximate and mineral composition of the fillets of a pond raised <i>Clarias gariepinus</i>, using the common methods of smoking and oven drying. The biochemical assay of the moisture, ash, crude protein, fibre, lipid and the elements, Fe, K and P of the fillets were done in the laboratory. The protein and fat contents of the oven dried (43.7%±1.32<sup>a</sup>; 22.2±0.35) and smoked (32.3±1.07; 13.5±0.17) samples were significantly higher (P>0.05) than those of the wet samples (16.2±1.00; 8.02±0.57). The general trend observed is increase in protein, lipid, fibre and carbohydrate contents of the fish fillets, as they were subjected to various drying methods, in the order of wet<smoked<oven-dried and the reverse applicable to the moisture contents wet>smoked>oven-dried). The ash and the crude fibre contents of the fish fillets were low. The fillets were rich in minerals. The values of phosphorus, iron and potassium obtained in the oven dried and smoked samples were significantly higher (p>0.05) than those obtained for the fresh fish and the values of phosphorus and potassium obtained in the fish samples were higher than the iron content. The catfish in this pond, irrespective of the processing method, belonged to high protein (16.2-43.7%) and high fat (8.02-22.2%) fish group This study has shown that oven-drying and smoking concentrated the micro and macronutrients and provide a relative nutritional stability for the catfish meat and also enable the fish provide higher percentage of protein, fats and minerals, which are essential nutrients that could satisfactorily supplement cereals, the staple foods of the Nigerian people.