Comparative Analyses of the Nutritional Composition of Fish, Fish Eggs and Fowl Eggs

摘要

Malnutrition and under nutrition has been a great challenge globally particularly in underdevelopedand developing countries. The present study was conducted to evaluate the nutrient composition of fish eggs,(which are often discarded as wastes) and compare same with fishes and poultry eggs (both local and exotic).Eggs from catfish, tilapia, exotic and local chickens, as well as tilapia and catfish flesh were analyzed forproximate, vitamin and mineral compositions using modified standard AOAC methods. Results showed thatthe highest value for crude protein (30.56±0.12g/100g) was seen in the catfish egg, the least value(13.25±0.38g/100g) was recorded in the tilapia fish. The values for crude fat and carbohydrate were seen to behighest in catfish (6.86±0.12g/100g) and (10.41±0.16) and least (0.53±0.15g/100g) and (0.63±0.32) catfish egg.The differences in moisture between the samples were not statistically significant (p0.05). There was no crudefibre present in the various eggs, however, percentage in catfish (6.23±0.04) was higher than in tilapia. Catfishegg had the highest amount of vitamin B (1.49±0.02g/100g) and cobalt (23.09±0.01g/1 1 00g). From the foregoing,fish eggs should not be discarded nor undervalued by consumers but should rather be harnessed bynutritionists and even households as supplements and therapeutics against deficiency diseases.