The present study was, therefore, carried out to investigate the effects of different cooking methods (boiling, roasting, pan frying, and the use of a traditional fireless cooker) on the proximate and mineral composition of O.
Four different preparations were done: i) pan frying, ii) cooking using fire, iii) roasting, and iv) cooking using a fireless cooker. Each mode of preparation was replicated three times.
This was the main thrust of this study as the other methods are common except for the fireless cooker (Figure 1).
The fireless cooker is a simple insulated container (available in many designs) that uses the heat of the food being cooked to complete the cooking process [8, 9].
The fireless cooker can be made from locally available materials such as dry grass, cotton, rice hulls, banana leaves, fur, wool, waste clothes, aluminum foil, newspapers and any other materials that can serve as insulation .
Fish that were processed in the fireless cooker had significantly more proteins and moisture than those processed using the other cooking methods (P<0.05) but not significantly different (P[greater than or equal to]0.05) with values for fresh fish.
Fish prepared in the fireless cooker had the highest levels of phosphorus while the lowest levels were observed in fresh uncooked fish.
The high protein in samples prepared in the fireless cooker could be due to the fact that proteins thermally denatured during cooking were not necessarily lost .
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