CHEMICAL COMPOSITION AND SENSORY EVALUATION OF WILD AND CULTURED OREOCHROMIS NILOTICUS AND CLARIAS GARIEPINUS IN NORTHERN GHANA

Abstract

Fish is a delicacy in many Ghanaian homes but most consumers lack knowledge of their nutritional levels. The objective was to assess the nutritional composition and consumer preference of wild and farmed species of Oreochromis niloticus and Clarias gariepinus. Moisture, crude protein, crude fat and ash were determined at the Spanish laboratory at the University for Development Studies, Nyankpala Campus following the procedures of the Official Analytical Association of Chemist. Twenty trained panellists evaluated the fish samples prepared at the Meats Unit Limited of the University for Development Studies, Nyankpala Campus. The moisture content of wild and cultured O. niloticus and C. gariepinus were 77.83 ± 0.60% and 78.50 ± 2.34%, 81.84 ± 2.75% and 74.50 ± 4.16% respectively, showed no significant difference (p > 0.05). Protein was significantly different (p < 0.05) in wild (75.17 ± 1.30%) and cultured (77.67 ± 1.23%) O. niloticus but in wild (60.83 ± 4.62%) and cultured (54.54 ± 2.79%) C. gariepinus, there was no significant difference (p > 0.05). Fat and ash were significantly different in wild and cultured O. niloticus but not significantly different in C. gariepinus. Sensory ratings for colour, odour, flavour and tenderness of O. niloticus generally indicated higher preference for the cultured than the wild species. Conversely, the wild C. gariepinus was more preferred to the cultured species. The levels of nutrients and consumer acceptability of wild and cultured species of both fish species was good. The study should be replicated in other water bodies and culture systems for deeper understanding.