Nutritional Composition of Fatty Acids and Amino Acids of the Fermented Scomberomorus tritor in Benin
Science Journal of Chemistry
Volume 7, Issue 1, February 2019, Pages: 19-25
Received: Feb. 26, 2019; Accepted: Apr. 10, 2019; Published: May 7, 2019
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Authors
Mahouglo Barnabé Houéssou, Research Laboratory in Fishery Products Treatment and Preservation, University of Abomey-Calavi, Cotonou, Benin
Chimène Agrippine Rodogune Yélouassi, Research Laboratory in Fishery Products Treatment and Preservation, University of Abomey-Calavi, Cotonou, Benin
Wilfried Zanmenou, Research Laboratory in Fishery Products Treatment and Preservation, University of Abomey-Calavi, Cotonou, Benin
Issiakou Mossi, Laboratory of Study and Research in Applied Chemistry, University of Abomey-Calavi, Cotonou, Benin
Fidèle Suanon, Laboratory of Physical Chemistry, University of Abomey-Calavi, Cotonou, Benin
Pierre Dossou-Yovo, Research Laboratory in Fishery Products Treatment and Preservation, University of Abomey-Calavi, Cotonou, Benin
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Abstract
In Benin fermented fish (lanhouin) are often considered as food reserved for poor people, so these are commodities considered as by-products of fishing. To get the population to consider fermented fish as first choice food products, we decided to determine the fatty acid and amino acid composition of fermented Scomberomorus tritor. For this, after fermentation and drying of Scomberomorus tritor, gas chromatography coupled with mass spectrometry (GC / MS) and high performance liquid chromatography (HPLC) were used as methods of analysis. The results of these analyzes revealed thirty-five (35) fatty acids, including fifteen (15) saturated fatty acids (SFA), nine (09) monounsaturated fatty acids (MUFA) and eleven (11) polyunsaturated fatty acids (PUFA), and seventeen (17)) amino acids including nine (09) non-essential amino acids and eight (08) essential amino acids counted in fermented Scomberomorus tritor. Therefore, these results show a very large richness in nutrients (fatty acids and amino acids) of the fermented Scomberomorus tritor.
Keywords
Fatty Acids, Amino Acids, Scomberomorus tritor, Fermentation
To cite this article
Mahouglo Barnabé Houéssou, Chimène Agrippine Rodogune Yélouassi, Wilfried Zanmenou, Issiakou Mossi, Fidèle Suanon, Pierre Dossou-Yovo, Nutritional Composition of Fatty Acids and Amino Acids of the Fermented Scomberomorus tritor in Benin, Science Journal of Chemistry. Vol. 7, No. 1, 2019, pp. 19-25. doi: 10.11648/j.sjc.20190701.14
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Copyright © 2019 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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