A comparative study of the chemical composition of Tilapia nilotica and Tilapia mossambicus
Date of Publication
1995
Document Type
Bachelor's Thesis
Degree Name
Bachelor of Science in Biology
College
College of Science
Department/Unit
Biology
Abstract/Summary
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.
Abstract Format
html
Language
English
Format
Accession Number
TU06907
Shelf Location
Archives, The Learning Commons, 12F, Henry Sy Sr. Hall
Physical Description
46 leaves
Keywords
Tilapia; Fishes--Composition; Fish as food--Analysis
Recommended Citation
Brosoto, A. (1995). A comparative study of the chemical composition of Tilapia nilotica and Tilapia mossambicus. Retrieved from https://animorepository.dlsu.edu.ph/etd_bachelors/1268