Nutritional value of Kejeik: A dry fish product of the Sudan

Abstract

Kejeik product samples were collected from two different locations in Sudan including Singah city (Blue Nile) and Kusti city (White Nile). The contents of protein, moisture, ash, fat, crude fiber and carbohydrates varied considerably and ranged between 63.52-78.06, 5.37-6.69, 5.78-11.8, 9.04-16.13, 0.55-1.34 and 0.59-1.61% respectively, in the various Kejeik samples. However, the production area has a non-significant effect in most of the chemical components. All Kejeik samples contained appreciable amounts of macro-minerals and the calcium was the highest in all samples. In addition, Kejeik samples contained most of the micro-minerals, however, Nawk and Ijl Kejeik collected from Singah contained the lowest concentrations of iron. The study concluded that Kejeik is a safe food with a highly nutritive value which is recommended to be utilized in Sudanese meals especially during shortage of protein and other nutrients sources. © 2014 Asian Network for Scientific Information.