Consumption and physico‐chemical characteristics of smoked and smoked‐dried fish commonly produced in South Benin and contribution to recommended nutrient intakes

Iko Afé, Ogouyôm Herbert;Assogba, Mahunan François;Anihouvi, Dona Gildas Hippolyte;Boukari, Ben‐Sadek;Hounhouigan, Djidjoho J.;et.al.
(2020) Food Science & Nutrition — Vol. 8, n° 9, p. 4822-4830 (2020)

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Authors
  • Iko Afé, Ogouyôm Herbertorcid-logoLaboratory of Food Analysis, Department of Food Sciences, Faculty of Veterinary Medicine, Fundamental and Applied Research for Animals and Health (FARAH), Veterinary Public Health, University of Liège, Liège, Belgium
    Author
  • Assogba, Mahunan Françoisorcid-logoLaboratory of Food Sciences, School of Nutrition and Food Sciences and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
    Author
  • Anihouvi, Dona Gildas HippolyteLaboratory of Food Sciences, School of Nutrition and Food Sciences and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
    Author
  • Boukari, Ben‐SadekLaboratory of Food Sciences, School of Nutrition and Food Sciences and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
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  • Mahillon, Jacquesorcid-logoUCLouvain
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  • Hounhouigan, Djidjoho J.orcid-logoLaboratory of Food Sciences, School of Nutrition and Food Sciences and Technology, Faculty of Agronomic Sciences, University of Abomey-Calavi, Jericho Cotonou, Benin
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Abstract
The work aims to assess the consumption and the physico-chemical characteristics of smoked fish and smoked-dried fish commonly produced and consumed in the South Benin. The consumption data were obtained from a survey involving 250 consumers, conducted in selected production localities of the Southern part of Benin, where 36 samples of smoked fish and smoked-dried fish were collected. The highest protein contents (dry matter) were recorded in Cypselurus cyanopterus (85.1 ± 2.3%) and Sphyraena barracuda (84.5 ± 4.2%), while the highest lipid contents were recorded in Scomber scombrus (39.0 ± 9.2%) and Ethmalosa fimbriata (22.1 ± 6.3%). Smoked and smoked-dried fish produced in South Benin contained 0.1%-12.5% (of total fatty acids) eicosapentaenoic acid and 0.1%-33.2% docosahexaenoic acid, which are the most abundant omega 3 polyunsaturated acids in these fish products. The median consumption of smoked fish (60.2 g/day) and smoked-dried fish (18.2 g/day) contributed for 112% (281.1 mg) and 72% (180.4 mg), respectively, to the adult daily recommended intake of sum of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) (250 mg/day). The daily protein intake related to the consumption of smoked fish and smoked-dried fish corresponded to 36% and 24%, respectively, of the recommended intake suggested by European Food Safety Authority (0.8 g/kg.bw/day).
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Iko Afé, O. H., Assogba, M. F., Anihouvi, D. G. H., Boukari, B.-S., Douny, C., Kpoclou, Y. E., Amoussou Fagla, B., Igout, A., Mahillon, J., Anihouvi, V. B., Scippo, M.-L., & Hounhouigan, D. J. (2020). Consumption and physico‐chemical characteristics of smoked and smoked‐dried fish commonly produced in South Benin and contribution to recommended nutrient intakes. Food Science & Nutrition, 8(9), 4822-4830. https://doi.org/10.1002/fsn3.1763 (Original work published 2020)