The carp fish (Tilapia nilotica) from lake Fitri in Chad is of significant commercial and economic interest both nationally and sub-regionally. However, the nutritional and physicochemical characteristics of this fish are not sufficiently documented. Thus, the present study aimed to carry out a nutritional and physicochemical characterization of the carpfish of lake Fitri. For this purpose, 100 fresh fish samples and 100 dried fish samples were used for the analyses. The water content of the fish samples was determined by drying in an oven and then the dry matter was deducted. The total ash content was quantified using the AOAC method. Quantification of total proteins was done by the Kjeldahl method.The lipid content was determined by the Soxhlet method. In addition, eight fresh fish samples were used for analysis of the amino acid composition of fish proteins by high-performance liquid chromatography (HPLC). The results obtained during this study show that the dry matter contents of fresh and dried fish were on average 20.79±2.84% and 28.12±1.79% respectively. The lipid and ash contents, relative to dry matter, were similar for the two types of fish with respective averages of 22.15±2.79% and 11.44±0.55% for fresh fish, 21.45±2.69% and 10.48±1.73% for dried fish. However, the average protein content was relatively higher in fresh fish with an average of 53.74±0.65% compared to 50.65±4.67% for dried fish. This study also revealed the presence of seventeen (17) amino acids with varying proportions in the fresh fish analyzed, including most of the essential amino acids. Thus, carp fish from lake Fitri could be used as a suitable food to improve the nutrition and growth of children.

Tilapia nilotica ; Characteristics physico-chemistry; Nutrition; Lake Fitri; Chad