Evaluation of the proximate biochemical composition of sun-dried fish (Wazef)‎ in Yemen

Abstract EN

The well-known dried fish locally named as “wazef” is traditionally prepared in some coastal areas of Yemen.

Biochemical composition (moisture, protein, lipids and ash) of the dried fish available in the markets of Yemen were estimated.

Estimation of pH was also carried out.

Samples were collected from various condiment shops in three cities of the country namely, Sana’a, Taiz, and Hodeidah.

The moisture content of samples was ranged from 4.06% to 12.80, while protein varied from 32.63 % to 55.92 % and formed the highest percent of the components estimated.

Lipids content was also high and ranged between 30.86% and 38.73 %.

Ash content varied from 13.47% to 22.25% and the carbohydrate present the lowest component and varied from 3.20% to 3.74 %.

The pH values of the samples were fluctuated in a narrow range between 6.03 and 6.20.

Satisfactory amount of protein, lipids and ash highlighted this dried fish as a good preserved food.

There is no significant difference (P˃0.05) between the results based on the location of sample collection.