Effect of Pre-Treatment and Drying Temperature on Drying Rate and Proximate Composition of Tilapia Fish (Oreochromis niloticus)

¹Department of Food Science and Technology, Faculty of Renewable Natural Resources, Federal University, Dutsin-ma, Katsina, Nigeria

*Corresponding author: Calista Oluebubechukwu Ifeka, Department of Food Science and Technology, Faculty of Renewable Natural Resources, Federal University, Dutsin-ma, Katsina, Nigeria, Phone: 08141291985, E-mail: [email protected]

Citation: Ifeka CO, et al. (2026). Effect of Pre-Treatment and Drying Temperature on Drying Rate and Proximate Composition of Tilapia Fish (Oreochromis niloticus). Nutraceutical Res. 5(2):24.

Copyright: Ifeka CO, et al. © (2026).

ABSTRACT

This study evaluated the effect of preliminary processing and drying temperature on the drying rates and proximate composition of tilapia fish (Oreochromis niloticus). Two hundred and fifty (250) grammes of Tilapia fish samples were descaled, eviscerated and cleaned before application of different treatments (control, blanching, salting, sugaring and a mixture of salt and sugar), and coded as FWT, FBL, FST, FSU and FSS. The samples were dried at varying temperatures of 60^oC, 70^oC and 80^oC. The weights of the samples were taken as drying process occurred. This was done to study the rates of drying of the different samples. Samples were analysed for proximate composition after drying. After storage period, free-fatty acid, peroxide values, TBA of the samples were also analysed. The data obtained was analyzed using standard analytical method. The results obtained from the proximate analysis before storage showed that Sample FWT had the highest moisture content (18.43%) while sample FSU had the lowest (12.09%). The sample FWT had the highest ash content (13.24%) while sample FSU had the lowest (8.90%). Sample FST had the highest values (27.00%) for fat content while sample FWT has the least value (20.17%). For protein content, sample FSU had the highest while sample FWT had the lowest (32.08%) value. After storage, the result of the proximate analysis showed significant increase (p<0.05) in protein content of the samples, sample FSS had the highest value (62.35%) while sample FWT had the least value (53.15%). Sample FST had the highest value for ash content (16.39%) while sample FWT had the highest fat content (18.87%). The values for chemical properties of the fish indicated that sample FSS had the highest (0.61%) for free fatty acid, while sample FSU had the lowest of all samples (0.36%). The values for peroxide values indicated sample FSS as the highest (3.04 meq/kg) while sample FST and FSU (2.76 and 2.72 meq/kg) as the lowest. Highest values for TBA was recorded in sample FSS (0.98 mg/100g) and sample FSU (0.58 mg/100g) recorded the lowest values. Salt - sugar treated tilapia dried at higher temperatures showed better drying efficiency, higher protein retention, and higher lipid oxidation compared to other treatments.

Keywords: Drying Rate, Pre-treatment, Tilipia Fish, Proximate Composition, Drying Temperature