| dc.contributor.author | Margaret, Kabahenda | |
| dc.contributor.author | Jolocam, Mbabazi | |
| dc.contributor.author | Justus, Kwetegyeka | |
| dc.contributor.author | Ronald, Amega | |
| dc.date.accessioned | 2023-04-24T11:52:09Z | |
| dc.date.available | 2023-04-24T11:52:09Z | |
| dc.date.issued | 2012-01 | |
| dc.identifier.citation | Kabahenda, M., Mbabazi, J., Kwetegyeka, J., & Amega, R. (2012). Nutrient alterations in Nile perch (Lates niloticus) skins owing to various processing and cooking techniques. International Journal of Environmental Studies, 69(1), 111-119. | en_US |
| dc.identifier.uri | https://doi.org/10.1080/00207233.2012.644883 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12504/1321 | |
| dc.description.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 sub-
jected 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. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | International Journal of Environmental Studies | en_US |
| dc.subject | Nile perch skins; | en_US |
| dc.subject | Nutrient alterations; | en_US |
| dc.subject | Deep-frying | en_US |
| dc.title | Nutrient alterations in Nile perch (Lates niloticus) skins owing to various processing and cooking techniques | en_US |
| dc.type | Article | en_US |
