African Journal of
Agricultural Research

  • Abbreviation: Afr. J. Agric. Res.
  • Language: English
  • ISSN: 1991-637X
  • DOI: 10.5897/AJAR
  • Start Year: 2006
  • Published Articles: 6860

Full Length Research Paper

Comparative assessment of proximate content and organoleptic quality of African catfish (Clarias gariepinus) processed by smoking and solar drying methods

Iheanacho S. C.
  • Iheanacho S. C.
  • Department of Fisheries and Aquaculture, Federal University, Ndufu Alike Ikwo, Ebonyi State, Nigeria.
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Nworu S. A.
  • Nworu S. A.
  • Department of Fisheries and Aquaculture, Ebonyi State University, Abakaliki, Ebonyi State, Nigeria.
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Ogueji E. O.
  • Ogueji E. O.
  • Department of Fisheries and Aquaculture, Federal University, Ndufu Alike Ikwo, Ebonyi State, Nigeria.
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Nnatuanya I.
  • Nnatuanya I.
  • Department of Zoology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
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Mbah C. E.
  • Mbah C. E.
  • Department of Zoology, Ahmadu Bello University, Zaria, Kaduna State, Nigeria.
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Anosike F.
  • Anosike F.
  • Department of Agriculture, Federal University, Ndufu Alike Ikwo, Ebonyi State, Nigeria.
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Okoye C.
  • Okoye C.
  • Department of Zoology, Nnamdi Azikiwe University, Awka, Anambra State, Nigeria.
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Ibrahim U. B.
  • Ibrahim U. B.
  • Department of Biological Science, Ibrahim Badamasi Babangida University, Lapai, Niger State Nigeria.
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Kogi E.
  • Kogi E.
  • Department of Zoology, Ahmadu Bello University, Zaria, Kaduna State, Nigeria.
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Haruna M.
  • Haruna M.
  • Department of Biology, Kano State University of Science and Technology, Kano, Kano State, Nigeria.
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  •  Received: 18 July 2017
  •  Accepted: 29 August 2017
  •  Published: 21 September 2017

Abstract

This experiment was conducted to investigate the effect of two processing methods (smoking and solar drying) on the proximate content, organoleptic characteristics and nutritional qualities of Clarias gariepinus. The moisture content of the smoked fish sample was lower (8.10%) than that of the sun dried sample (25.00%). The crude protein, carbohydrate, fat, ash, crude fibre and nitrogen free extract of the smoked fish sample were 67.20, 1.75, 13.20, 5.50, 3.68 and 2.32%, respectively, compared to 52.50, 4.07, 17.40, 11.40, 2.00 and 18.30% observed in the sun-dried fish, respectively. Mean scores of organoleptic evaluation showed that both processed fish products were preferred (≥ 7.00) by the trained panellists. However, there was significant difference (p<0.05) between the two processed fish products in terms of organoleptic assessment. Smoked fish had better flavour, taste, texture and general acceptability than the solar-dried fish as revealed by the panellists. With better reduction in moisture content and higher protein content observed in fish subjected to smoking, it is concluded that smoking is better than solar drying in the processing of C. gariepinus.

 

Key words: Assessment, organoleptic-evaluation, Clarias gariepinus, processing methods.

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This article is published under the terms of the Creative Commons Attribution License 4.0

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