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Consumption and physico-chemical characteristics of smoked and smoked-dried fish commonly produced in South Benin and contribution to recommended nutrient intakes.

ABSTRACT: The work aims to assess the consumption and the physico-chemical characteristics of smoked fish and smoked-dried fish commonly produced and consumed in the South Benin. The consumption data were obtained from a survey involving 250 consumers, conducted in selected production localities of the Southern part of Benin, where 36 samples of smoked fish and smoked-dried fish were collected. The highest protein contents (dry matter) were recorded in Cypselurus cyanopterus (85.1 ± 2.3%) and Sphyraena barracuda (84.5 ± 4.2%), while the highest lipid contents were recorded in Scomber scombrus (39.0 ± 9.2%) and Ethmalosa fimbriata (22.1 ± 6.3%). Smoked and smoked-dried fish produced in South Benin contained 0.1%-12.5% (of total fatty acids) eicosapentaenoic acid and 0.1%-33.2% docosahexaenoic acid, which are the most abundant omega 3 polyunsaturated acids in these fish products. The median consumption of smoked fish (60.2 g/day) and smoked-dried fish (18.2 g/day) contributed for 112% (281.1 mg) and 72% (180.4 mg), respectively, to the adult daily recommended intake of sum of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (250 mg/day). The daily protein intake related to the consumption of smoked fish and smoked-dried fish corresponded to 36% and 24%, respectively, of the recommended intake suggested by European Food Safety Authority (0.8 g/kg.bw/day).

SUBMITTER: Iko Afe OH

PROVIDER: S-EPMC7500773 | biostudies-literature | 2020 Sep

REPOSITORIES: biostudies-literature

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Consumption and physico-chemical characteristics of smoked and smoked-dried fish commonly produced in South Benin and contribution to recommended nutrient intakes.

Iko Afé Ogouyôm Herbert OH Assogba Mahunan François MF Anihouvi Dona Gildas Hippolyte DGH Boukari Ben-Sadek BS Douny Caroline C Kpoclou Yénoukounmè Euloge YE Amoussou Fagla Balbine B Igout Ahmed A Mahillon Jacques J Anihouvi Victor Bienvenu VB Scippo Marie-Louise ML Hounhouigan Djidjoho J DJ

Food science & nutrition 20200719 9

The work aims to assess the consumption and the physico-chemical characteristics of smoked fish and smoked-dried fish commonly produced and consumed in the South Benin. The consumption data were obtained from a survey involving 250 consumers, conducted in selected production localities of the Southern part of Benin, where 36 samples of smoked fish and smoked-dried fish were collected. The highest protein contents (dry matter) were recorded in <i>Cypselurus cyanopterus</i> (85.1 ± 2.3%) and <i>Sp ...[more]

PMID: 32994944

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Dataset Information

Consumption and physico-chemical characteristics of smoked and smoked-dried fish commonly produced in South Benin and contribution to recommended nutrient intakes.

Publications

Consumption and physico-chemical characteristics of smoked and smoked-dried fish commonly produced in South Benin and contribution to recommended nutrient intakes.

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