Salihu-Lasisi M., Akpabio C. J. and Ogunsola M. O.
This study compares the nutritional parameters of fresh and smoked Claras genepinus and Tilapia nilotica fishes based on the proximate analysis of the samples from major market in Ilorin metropolis using standard methods. The results shows that fresh and smoked Catfish and Tilapia fishes samples contain 72.72 ± 5.01%, 52.15 ± 3.51% and 17.12 ± 0.83%, 12.30 ±1.01% moisture content, total protein was 16.04 ± 3.00%, 18.24 ± 2.15%, and 57.61 ± 6.05%, 62.04 ± 4.21% and fats was 4.49 ± 0.23%, 12.10 ± 1.01% and 2.07 ± 0.04%, 5.88 ± 0.51. This study provides nutritional information on the two sampled fishes in their fresh and smoked forms. It thus confirms the hypothetical belief that smoked fishes has higher protein values than fresh fish and added that more fats are present in dry fish than fresh fish. Thus, recommended for aged and diseased in provision of much richer nutrients
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