The effect of cooking methods on mineral and vitamin contents of African catfish

Abstract

Abstract Proximate composition, mineral and vitamin contents (A, E, B 1 , B 2 , niacin and B 6 ) were investigated in cooked African catfish. Different cooking treatments were used (baking, grilling, microwaving and frying). The protein and ash contents increased in all cooked fish. The fat content increased only in fried fillets. The moisture content of cooked fish decreased. Mineral levels were affected by cooking methods, except for Cu Although the vitamin A content significantly increased in grilled and fried fish, vitamin E increased in all cooked fish. Vitamin B 1 content of cooked fish significantly decreased. Vitamin B 2 and niacin contents of grilled fish increased significantly. B 6 content of cooked fish significantly decreased but this did not occur for the grilled fish. High levels of vitamin and mineral contents were found in grilled catfish.