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| Akande, G.R.; Simpa, J.. |
| Fishmeal is a vital component used in animal feed formulations. The present status of fisheries industry in Nigeria is mainly artisanal. The artisanal sector contributes over 90% of the total landing while the industrial sector contributes less than 10%. The artisanal sector is thus a potentially huge source of fish meal. Possible source of raw materials for fish meal production at cottage level includes artisanal seasonal glut and waste from the consumption industry. These two sources cannot sustain the setting up of fish meal plant on a large scale. A method to produce fish meal from artisanal fishing activities and waste from canning industry was investigated using simple processes of cooking, pressing and drying. The fish meal produced by direct... |
| Tipo: Report |
Palavras-chave: Feed preparation. |
| Ano: 1992 |
URL: http://hdl.handle.net/1834/2428 |
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| Akande, G.R.; Emokpae, A.O.; Towuru, E.T.; Ogbonna, C.; Ajayi, A.. |
| The yield of skipjack tuna (Katsuwunus pelamis) was investigated. It was found that 2,75kg of fresh tuna are required for the production of every 1kg of canned tuna. Pre-cooking of tuna which is a major processing stage in tuna canning resulted in a loss of about 19% of its weight based on gutted and headed fish. Changes in the quality of canned tuna packed in brine, oil and tomato sauce at ambient and accelerated temperatures were examined by microbiological and sensory evaluation methods. Canned tuna samples were found to be microbiologically stable and organoleptically acceptable after one year storage period. Total viable counts (TVC) were generally low. Thermophilic organisms, anaerobes (clostridium) and coliforms (E. Coli type 1) were absent in... |
| Tipo: Report |
Palavras-chave: Preservatives; Storage conditions; Preservatives; Http://aims.fao.org/aos/agrovoc/c_6172. |
| Ano: 1988 |
URL: http://hdl.handle.net/1834/2432 |
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| Akande, G.R.. |
| The yield of mince from stunted Tilapia species using a flesh-bone separator was investigated. Salt was added to the mince to prepare dried cakes with enhanced keeping qualities. Pre-heat treatment of the cakes prior to low temperature drying resulted in an initial moisture loss and improved the appearance, flavour and texture of the cakes. The dried cakes were assessed for total viable counts and sensory attributes after preparation and storage. Desalting of cakes was effected by boiling in water, Salted dried cakes were found to be microbiologically stable and the reconstituted cakes organoleptically acceptable after a storage period of 2 months. Feed compounded from Tilapia offal silage kept better than feed from fishmeal and was not mouldy after 6... |
| Tipo: Report |
Palavras-chave: Fish utilization. |
| Ano: 1989 |
URL: http://hdl.handle.net/1834/2433 |
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| Ayinla, O.A.; Akande, G.R.. |
| The feeding trial of C. gariepinus using three silage based diets and one fish meal based diet was carried out in concrete tanks. The four experimental diets were fed to C. gariepinus fry of relatively the same size. At the end of 8 weeks feeding trial the fish increased from their initial body weight of 0.2g, 0.4g, 0.4g and 0.4g to average final weights of 21.2g 15.4g, 12.8g and 13.8g respectively. The diet containing 41.1% resulted in the least food conversion efficiency of 1.2 over the eight weeks period. Of the experimental treatments the diets containing the highest level of fish silage (41.0%) performed better than any of the other two treatments of 19.0% and 33.5% fish silage contents. Apart from the nutritional superiority of 14% fish meal-based... |
| Tipo: Report |
Palavras-chave: Aquaculture development. |
| Ano: 1988 |
URL: http://hdl.handle.net/1834/2484 |
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