PHYSIOCHEMICAL PROPERTIES OF OIL EXTRACTED FROM TILAPIA FISH(OREOCHIOMIS NILOTICUS) AND ITS BENEFITS: A STUDY OF OGUTA LAKEAND OTAMIRI RIVER IN IMO STATE

JOSY BEN-FRED
Abstract
This study dealt with the physical chemical and oil extraction of the liquid obtained from Tilapia
(Orechromis Niloticus) of Oguta Lake and Otamiri River. The fish was found to contain4.5%
and 3.3% of total liquid extracted from Oguta Lake and Otamiri River respectively. The
physical properties of the oil colour (brown, dark brown), odour (fish smell, fish smell), physical
state (liquid at room temperature, liquid at room temperature) density (0.093, 0.87) and viscosity
(0.10-3 0.92 x10-5), respectively.

Introduction
Fish has been recognized as an excellent food source for human beings for centuries
dating back to time of the cave-men where they were eaten raw. Fish is a perfect diet not only due
to its excellent task and high digestibility but also because of its possession of higher proportions
of unsaturated fatty acids, essential amino acids and minerals for the formation of functional and
structural proteins. Fish is a rich source of polyunsaturated fatty acids(PULFAs): the n-3 and n-6
PUFAs, which are beneficial to human health. Fish meal and oils are good source of unsaturated
mega -3 fatty acid, eicosapentanoic acid (EPA, 20:5n-3) and docosahexaenoic acid (DHA22:6n3) as well as its precursor, alpha Linolenic acid.