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INFLUENCE OF SEASONAL VARIATION AND PROCESSING ON PROXIMATE COMPOSITION AND OIL QUALITY OF LETHRINOPS GOSSEI (CHISAWASAWA) FISH FROM LAKE MALAWI

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datacite.subject.fosNatural sciences::Other natural sciences
dc.contributor.authorKachingwe, Mayeso Sabola
dc.cosupervisor9b3186e1-51dc-4c2d-8ab4-965bc2aadbf9
dc.cosupervisor401eccec-73fa-4c22-b7d2-5fe8ece621a7
dc.date.accessioned2025-04-29T07:11:11Z
dc.date.available2025-04-29T07:11:11Z
dc.date.issued2024-09-01
dc.descriptionSubmitted to the School of Natural and Applied Sciences in partial fulfilment of the requirements for the degree of Master of Science in Food Science
dc.description.abstractFish provides high-quality protein, omega-3 fatty acids, and essential vitamins and minerals crucial for human health. This study evaluated the effects of seasonal variation and processing methods on the proximate and mineral composition, and fat quality of L. gossei fish species from Lake Malawi, using the AOAC and Wijis’ methods for iodine value (IV) determination. Results from one-way ANOVA revealed the highest ash (18.72±1.20%) and protein (12.62±0.21%) levels during the hot-dry season. Fat content (FC) was highest during the rainy season (28.80±2.01%) and the hot-dry season (27.87±3.23%). However, the cold season exhibited significantly lower FC (12.17±2.02%). The IV was higher in hot-dry season (238.48±2.36 gl2/100 g) compared to cold (153.62±3.21 gl2/100g) and rainy seasons (165.01±2.30 gl2/100 g). Female L. gossei had highest fat (36.08±0.20%) and polyunsaturated fatty acids (259.91±0.10gl2/100g) than males during rainy and hot-dry seasons. Mineral content was also highest in the hot-dry season. Processing methods like solar drying increased ash (20.98±2.81%) and fat content (27.50±8.62%) while smoking increased protein content (33.60±2.02%) than boiling and solar drying. However, boiling and solar-drying significantly increased IV (182.67±3.90 gl2/100g) and (164.32±3.50 gl2/100g) respectively, compared to smoking (144.95±2.01gl2/100g). Therefore, L. gossei is most nutritious when harvested in the hot-dry and rainy seasons, with solar drying retaining minerals and IV, and smoking enhancing protein content.
dc.identifier.urihttps://dspace.unima.ac.mw/handle/123456789/881
dc.language.isoen
dc.schoolscentersoptionsb0e8094e-c230-4f28-8ae9-b0fc60729932
dc.subjectSolar drying
dc.subjectFish
dc.subjectHuman health
dc.subjectMineral composition
dc.subjectFat quality of L. gossei
dc.subjectFish species
dc.subjectLake Malawi
dc.subjectSeasonal Variation
dc.subjectProximate composition
dc.subjectOil quality
dc.subjectLethrinops gossei
dc.subjectChisawasawa fish
dc.supervisord4c7df81-01f3-49ff-9bcf-5541422220fb
dc.titleINFLUENCE OF SEASONAL VARIATION AND PROCESSING ON PROXIMATE COMPOSITION AND OIL QUALITY OF LETHRINOPS GOSSEI (CHISAWASAWA) FISH FROM LAKE MALAWI
dc.typetext::thesis::master thesis
dspace.entity.typePublication
oairecerif.author.affiliationUniversity of Malawi

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