Fatty Acid Composition and Amino Acid Profile of Two Freshwater Species, African Catfish (Clarias Gariepinus) and Tilapia (Tilapia Zillii) (Report‪)‬

INTRODUCTION Fish is highly nutritious, tasty and easily digested. It is much sought after by a broad cross-section of the world's population, particularly in developing countries. It is estimated that around 60 percent of people in many developing countries depend on fish for over 30 percent of their animal protein supplies, while almost 80 percent in most developed countries obtain less than 20 percent of their animal protein from fish. However, with the increased awareness of the health benefits of eating fish and the ensuing rise in fish prices, these figures are rapidly changing. Fish also contains significant amounts of all essential amino acids, particularly lysine in which cereals are relatively poor. Fish protein can be used therefore to complement the amino acid pattern and improve the overall protein quality of a mixed diet [1].