A comparative study on the nutritional quality of decapsulated Artemia cysts, micro-encapsulated eng diets and enriched dry feeds for Clarias gariepinus (Burchell) larvae

Aquaculture ◽  
1987 ◽  
Vol 63 (1-4) ◽  
pp. 269-282 ◽  
Author(s):  
Johan Verreth ◽  
Volker Storch ◽  
Helmut Segner
Keyword(s):  
Comparative Study ◽  
Nutritional Quality ◽  
Clarias Gariepinus ◽  
Artemia Cysts

A Comparative Study on the Nutritional Quality of 5 (five) Varieties of Bangladeshi Jujubes (Zizyphus Mauritiana)

2014 ◽  
Vol 1 (2) ◽  
pp. 32 ◽  
Author(s):  
Md. Imdad Talukdar ◽  
Sk. Shahinur Rahman ◽  
M. Akhtaruzzaman ◽  
Md. Abdus Samad
Keyword(s):  
Comparative Study ◽  
Nutritional Quality ◽  
Zizyphus Mauritiana

scholarly journals Quality Evaluation of Different African Catfish (Clarias gariepinus) Meat Pickles during Storage

2021 ◽  
pp. 76-87
Author(s):  
H. E. Abdel-Mobdy ◽  
H. A. Abdel - Aal ◽  
S. L. Souzan ◽  
A. G. Nassar
Keyword(s):  
Nutritional Quality ◽  
Room Temperature ◽  
Quality Evaluation ◽  
Clarias Gariepinus ◽  
Lemon Juice ◽  
Ash Content ◽  
Tomato Juice ◽  
African Catfish ◽  
Lipid Contents

Fish pickles (made with tomato juice, vinegar, and lemon juice) were made from catfish (Clariasgariepinus) and their nutritional quality were evaluated. The quality of the vinegar pickle was excellent, and the quality of the lemon and tomato juice pickle was satisfactory. The  moisture  content  of  the  pickle  products  ranged  from    67.32  to 67.58%  (Treatment 1 = with  vinegar),  66.60  to  67.03%  (Treatment 2= with  tomato  juice  ),  and  67.18  to  67.55  % (Treatment 3= with lemon juice) up to 90 day storage at ambient temperature. The protein and lipid contents  of  pickle  with  vinegar,  tomato  juice  and  lemon  juice    were  ranged  from  (16.91-16.38  and  13.46-13.78),  (18.01-17.68  and  13.46-13.85)  and  (16.72-16.43  and 13.62-13.97%), respectively; ash content in all sample pickling was ranged from (0.98 to 1.30%). The quality of catfish pickles stored at room temperature was found to be acceptable for consumption after 90 days.

scholarly journals Comparative study of the nutritional quality of potato–wheat steamed and baked breads made with four potato flour cultivars

2016 ◽  
Vol 68 (2) ◽  
pp. 167-178 ◽  
Author(s):  
Xingli Liu ◽  
Taihua Mu ◽  
Hongnan Sun ◽  
Miao Zhang ◽  
Jingwang Chen ◽  
...  
Keyword(s):  
Comparative Study ◽  
Nutritional Quality ◽  
Potato Flour
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