*1Jabbi Aminu Muhammad, 1Ashiru Muhammad Aliyu, 2Lawal Nura,
1Department of Biological Sciences, Faculty of Science, Federal University, Gusau, Nigeria.
2Department of Biology, Faculty of Life Sciences, Ahmadu Bello University, Zaria, Nigeria
*Corresponding author’s Email: jabbiam@fugusau.edu.ng, doi.org/10.55639/607.02010067
ABSTRACT
Fishes are regarded as an alternative source of protein it has high nutritive value due to its favourable content and balance of essential and non-essential amino acids. 24 fishes weighing averagely 500g; eight (8) from each of the three sampling stations (inlet, mid basin and outlet of the reservoir); representing the eight (8) different species of fish were collected from Yardantsi Reservoir for six months across two seasons. The samples were transported in cold chain to the Zoology Laboratory, Federal University Gusau for further analysis. The proximate composition (% ash, carbohydrate, lipids, moisture, and protein contents) of fish dorsal muscles was determined using standard methods. Proximate compositions of different species indicated significant difference at p ≤ 0.05 in all parameters checked. Clarias gariepinus recorded the highest percentage protein contents (51.36±0.23%) followed by L. niloticus (48.17±0.21%) and W. attu (43.03±1.29%) while L. gonius recorded the least (34.72±0.42%). Lipid content greatly varies with B. bajad having the highest lipid content (9.61±1.34%) and W. attu having the lowest (7.95±0.23%); in all cases the percentage composition of lipids were above 5%; hence none of the species under study is lean; these could be attributed by their feeding habit, feed in-take as well as breeding capabilities or species-specific physiological characteristics. Carbohydrate content below 10.2% in fish muscle is considered low; hence the fishes under study recorded low; between 5.42±0.01% in O. niloticus and 9.00±0.65% in B. bajad: this may be influenced by conditions experienced before and during capture, which lead to depletion of glycogen stores.
Keywords:
Ash,
Carbohydrate,
Lipids,
Moisture
Protein

