In the heart of Nigeria, a recent study is making waves in the agritech and nutrition sectors, offering valuable insights into the safety and nutritional benefits of two popular fish species. Published in the journal ‘Manglar’, the research led by E. T. Adebayo from the Department of Biosciences and Biotechnology at the University of Medical Sciences, Ondo, Nigeria, evaluates the nutrient profiles and essential trace metal content in smoked Clarias gariepinus and Oreochromis niloticus from the Owena River.
The study, which computed the target hazard quotient (THQ) and estimated daily metal intake (EDMI) values of various macro- and micro-constituents, reveals that both fish species are not only safe for human consumption but also packed with essential nutrients. “The protein value of Clarias gariepinus was somewhat higher than that of Oreochromis niloticus, ranging from 66% to 75% across the three body sections (fillet, skin, and gills),” Adebayo noted. This finding is particularly significant for the agriculture and aquaculture sectors, as it underscores the potential of these fish species as valuable sources of protein.
The research also highlighted the abundance of essential minerals in both fish species. Potassium, sodium, and calcium were found to be the most abundant, with concentrations ranging from 249.65 ± 17.82 to 286.48 ± 13.14 mg/100 g for potassium, 39.13 ± 4.48 to 62.98 ± 2.41 mg/100 g for sodium, and 18.72 ± 1.19 to 30.58 ± 1.83 mg/100 g for calcium. These minerals are crucial for various bodily functions, including nerve and muscle function, fluid balance, and bone health.
Moreover, the study found that the trace metal concentration in both fish species followed the order K > Na > Ca > Zn > Fe > Cu > Al. The EDMI-measured levels of each metal in the two fish species were higher than the range for daily allowance of metals per day per consumer weighing an average of 52 kg. However, seven elements in O. niloticus and C. gariepinus have THQ values below one, indicating that they are safe for consumption.
The research also highlighted the health benefits of these fish species, with vitamin A and vitamin C content ranging from 12.95 to 13.22 g/100 g and 0.94 to 1.13 g/100 g, respectively. These vitamins are known to boost immune and digestive health. Additionally, the two species demonstrated low carbohydrate content and moderate cholesterol levels, making them suitable for various dietary goals.
The findings of this study have significant implications for the agriculture and aquaculture sectors. As the demand for sustainable and nutritious food sources continues to grow, the potential of these fish species as valuable sources of protein and essential nutrients cannot be overlooked. The research also highlights the importance of regular monitoring of trace metal levels in fish to ensure their safety for human consumption.
As we look to the future, this research could pave the way for further studies on the nutritional benefits of other fish species and the impact of different cooking methods on their nutrient profiles. It could also inform policies and practices aimed at promoting sustainable aquaculture and ensuring food safety. In the words of Adebayo, “This study is just the beginning. There is still much to learn and discover about the nutritional benefits of our aquatic resources.”