The Effect of Local Processing Method (Kilishi) on the Nutrient Profiles of Heterobranchus Birdosalis in Owerri Municipal Local Government Area

Abstract

The effect of local processing method (Kilishi) on the proximate compositions of catfish (Heterobranchus
birdosalis) was determined using standard procedures of AOAC. Some quantities of catfish were purchased
form a fish pond in owerri and they were shared into two parts. One part was processed to fish Kilishi while
the other was left unprocessed (raw flesh). The proximate composition of the kilishi and raw flesh of H.
birdosalis were determined. The percentage mean protein, lipid, ash, fibre for the kilishi were 66.95, 17.44,
1.55, 2.00 which were higher than those of the raw flesh except for moisture 10.51 and carbohydrate 1.55.
The results indicate that kilishi method of fish processing induced positive changes on the catfish, thus it is
recommended for healthy eating.