Nutrient alterations in Nile perch (Lates niloticus) skins owing to various processing and cooking techniques

Abstract

Nile perch (Lates niloticus) skin is a major substitute for whole fish especially among low-income groups who are especially vulnerable to protein and micronutrient deficiencies. The object of this study was to determine the extent of nutrient alterations that occur in Nile perch skins when subjected to various processing and cooking techniques. Whereas the study showed that Nile perch skins are rich sources of zinc, iron, calcium and lipids, their content is significantly altered by the various preparative methods currently in use.