Determination of the Protein Content of Smoked Fish Sold in the Markets of the Town of Mbuji-Mayi (Democratic Republic of the Congo)

Our study on the determination of the protein content of smoked fish sold in the markets of the city of Mbuji-Mayi followed a scientific approach based on empirical methods and led to the results set out below. This aims to identify the types of smoked fish sold in the market in the city of Mbuji-Mayi and measure their protein content. The sample for this study was composed of 60 types of fish smoked on 6 varieties. 10 for each are as follows: Makoki, VODO, Milongo Kashinga, KABOBU and KASHA. At the end of this study by the prospective experimental method based on the chemical determination of proteins in the smoked fish consumed in the city of Mbuji-Mayi, our results show that most of the smoked fish sampled were well preserved and the average content protein in the past was of 16.08% ± 2.12%. Taking into account the variety of fish, we found that the protein content of smoked fish consumed in the city of Mbuji-Mayi was high in the variety of smoked fish Kashinga with 19.92% ± 1.33%, followed respectively by the Kabobu variety with 16.66% ± 0.69%, the Kasha variety with 16.02% ± 0.42%, followed by the Milongo variety with 15.68% ± 0.67%, the Makoki variety with 14.53% ± 0.69% and finally the variety Vodo which occupied the last place in protein with 13.68% ± 0.32%. So, we are led to conclude that fish contains proteins in a proportion of 16.08% ± 2.12% which varies according to the varieties.