Effect of Frying on the Nutritional Composition of Catfish Nuggets (Clarias gariepinus) Substituted by Modified Cassava Flour (Mocaf)

Abstract

Catfish is a freshwater fish that contains high protein. The cooking process affects the nutritional composition of food products including nugget. This study aimed to determine the nutritional content of catfish nuggets substituted by Mocaf before and after frying. Nuggets made from a combination of 90% catfish and Mocaf 10% of the total weight of the raw material. The nutrient content analysis method used was the water content by the oven method, the ash content by the dry ashing method, the protein content by the micro-Kjehdahl method, the fat content by the Soxhlet method, and the carbohydrate content by the by difference method. The results showed the catfish nuggets before being fried contained water 67,05%; ash 1,63%, fat 3,02%; protein 9,62%, carbohydrate 18,69; fiber 1,26%. The catfish nugget after frying contained water 55,11%; ash 2,04; fat 11,43%; protein 11,02%; carbohydrate 20,41% and fiber 2,64%.