Effect of raw and boiled mung bean seeds (vigna radiata l.) On flesh texture of Nile Tilapia (oreochromis niloticus, linnaeus 1757)

This study was focused on effect of raw and boiled mung bean seeds meal on flesh texture of Nile tilapia (Oreochromis niloticus). Flesh texture of fish were divided into two treatments which are Diet 1 contain raw mung bean seeds meal (RwMB) and Diet 2 contain boiled mung bean seeds meal (BoMB) while Control without raw and boiled mung bean seeds meal. Thirty tilapia fingerlings with average weight 4.0±1.0 g were distributed into nine aquarium tanks with 3 replicates for each treatment. Fish were cultured for six weeks and fed at 5 % of fish average body weight. After six weeks of culture, the colour and texture of fish were examined. Texture evaluation in terms of hardness, cohesiveness, gumminess, chewiness and springiness of fillets were measured using Brookfield CT-3 texture analyser. Based on result, value of hardness for flesh of fish tilapia in Control (5871.83 g) was higher compared to Diet 1 (5553.17 g) and Diet 2 (5722.83 g). Thus, there were significantly differences (p<0.05) for hardness value among all treatments. While in terms of colour evaluation, Diet 1 had highest value of lightness which is 36.39 compared to Control (34.65) and Diet 2 (34.17). In this study, Diet 1 was showed the best diet in terms of texture and colour evaluation. In conclusion, different method in preparation ingredients used were effects on flesh texture of Nile tilapia.