Effect of Traditional Drying Methods on Proximate Composition, Fatty Acid Profile, and Oil Oxidation of Fish Species Consumed in the Far-North of Cameroon.

The purpose of this study is to evaluate the effects of two traditional drying methods on proximate composition, lipid oxidation, and fatty acid composition of two freshwater fish species from Maga Lake in Cameroon. As shown by the results, these two methods significantly ( < 0.05) decrease moisture content in the two fish species while ash and lipid content significantly increases ( < 0.