Abstract:

The artisanal fish presevatiion in uganda
conditions. Consequently, r
renders fish consumer nuifiU
duplicate samples of Mukene
L. Victoria and Moone landing site od L. Kyogiu Ea-eb:.(:?
portions and kept on ice. For each preservation
. S
?reme operating
quantity which
iulritional loss,
landing site on
:divided into five
into respective
products at Food Bioscience and Agri-Busincss Laboratories K Mr; the control (fresh) sample.
Both preserved and control samples were analysed for nufcrien? 5o:;s M Department of Chemistry,
Makerere University using AOAC methods. The composition of fatty acids was determined by
methanolysis gas chromatography and Mass spectrophotometry of the resultant methyl esters.
The results indicate that nutrients of all preserved samples did not vary significantly from the
control except for some fatty acids. The Eicosapentaenoic acid (EPA) in fresh samples declined
from 6.72% to 1.08% in deep-fried samples constituting 83.93% nutrient loss. The suni ratio
©3:0)6 as well as EPA: DHA (Docosahexaenoic) ratio in fried samples also varied significantly
lower than 0.668 and 0.20 for the average of either preservation methods and experts
recommended ratio respectively. Further research has been recommended to ascertain the
causative factor, since Mukene frying is being promoted in the Great lakes region as alternative
method to sun-drying. In conclusion, regular consumers of fried Mukene do not benefit much
from the nutritional and health attributes of Omega 3 and 6