A comparative study of the chemical composition of Tilapia nilotica and Tilapia mossambicus

• Main Author: Brosoto, Adelaida
• Format: text
• Language: English
• Published: Animo Repository 1995
• Subjects: Tilapia; Fishes > Composition; Fish as food > Analysis
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/1268
• Institution: De La Salle University

The chemical composition namely protein, fat, carbohydrate, moisture ans ash content of Tilapia mosaambucus and Tilapia nilotica both taken from brackishwater in Malabon were analyzed. Protein content was measured using the Kjeldahl method. For the analysis of fat the Soxhlet method was used. The carbohydrate was analyzed by spectronic 20 using glycogen as standard. Moisture and ash content were determined using the oven and muffle furnace respectively.Results showed that protein, fat and moisture differed significantly between the two varieties of Tilapia while their carbohydrate and ash content did not significantly vary. The mean protein content of Tilapia mossambicus was 18.04 percent while Tilapia nilotica was 17.65 percent. In terms of fat the former has mean fat content of 4.497 percent while the latter has 4.146 percent. For moisture T. mossambicus has a mean of 79.08 percent compared to T. nilotica which has 76.98 percent. The mean carbohydrate content of T. mossambicus and T. nilotica were 0.40 percent and 0.37 percent respectively. Lastly 1.153 percent and 1.141 percent were the mean ash content of T. mossambicus and T. nilotica respectively.