Effect of Spice Treatment on the Proximate Composition of Fish Floss from Tilapia (Oreochromis niloticus)

Abstract

This study investigated the production and proximate composition offish floss from Nile tilapia (Oreochromis niloticus), with emphasis on the effects of spice treatments on nutritional quality and storage stability. Fresh tilapia samples were processed into floss using standardized methods, with four treatments: control (untreated), ginger, clove, and a ginger—clove combination. Proximate composition was analysed. Results showed that moisture content decreased significantly in the control samples but remained more stable in spiced treatments, suggesting improved shelf-life. Ash and crude fibre levels were higher in spiced treatments, indicating mineral and dietary fibre contributions from spices. Fat content was more stable in spiced floss, supporting the ant oxidative role of ginger and clove, while protein values were better preserved in spiced treatments compared to the control. Carbohydrate levels declined over storage, likely due to non-enzymatic browning and microbial activity. Overall, spiced tilapia floss demonstrated superior nutritional retention and stability compared to the un- spiced sample. The findings highlighted the potential of spice incorporation to enhance the nutrient quality, safety, and shelf-life of value-added fish products.