Nutritional and Microbial Quality of Dried Nile Bulti [Oreochromis niloticus (Trewavas)]

The aim of this study was to investigate the effect of sun drying in combination with salting using different salt concentrations on the nutritive value and microbiological quality of the Nile Bulti [Oreochromis niloticus (Trewavas)] products. The study was carried out during March–May 2012. Fresh fish specimens of Oreochromis niloticus obtained from (Al Mowrada) fish market in Omdurman - were subjected to drying and salting treatments. Fish proximate composition: moisture, ash, oil and protein contents were evaluated then out of these results; fat: protein ratio and caloric values were calculated. In addition, total bacterial counts and identification of some bacterial species was used to compare the effect of sun drying in combination with salting using two different salt concentrations (20 % and 30 % wt/ vol) on the nutritive value of fish. The statistical analysis of data showed clear significant differences in moisture, ash, protein contents and energy value of Oreochromis niloticus among the different treatments (P0.05). Microbiological examination results showed that fresh and salted dried products of Oreochromis niloticus were within the acceptable ranges of the specified microbiological limits recommended by international agencies for fish and fishery products. Fish drying in combination with salting was proved to maintain good nutritional and microbial quality of dried Oreochromis niloticus products.