This study determined the proximate and organoleptic properties of smoked Clarias gariepinus using Plantain Leaves (PL) and Foil Paper (FP). Twelve catfish samples (570Â±25g) were euthanized, eviscerated, washed and divided into Control, Plantain Leaf (PL), and Foil Paper (FP) before being smoked. The proximate analyses of the initial and smoked samples were done according to standard of Association of Analytical Chemist Method (AOAC 2005). Organoleptic assessment was done by trained panelists. The result indicated that the control sample was preferred in all the organoleptic parameters followed by plantain leaf and foil paper samples. Proximate analyses of the catfish showed that the control sample had the lowest moisture content (19.87Â±0.59g), followed by PL (38.35Â±0.39g), FP (40.46Â±1.98g), and the initial samples (59.78Â±1.52g). Crude protein (%) were 17.45Â±1.70, 59.03Â±0.89, 38.28Â±1.70, and 40.31Â±0.49 for initial, Control, FP and PL respectively. Crude lipid (%) were 10.32Â±0.26 (initial), 12.06Â±0.62 (control), 10.66Â±0.33 (FP) and 10.51Â±0.37 (PL). Lipid content of the control sample was significantly different from the other samples. Ash (%) was in the order of Initial (11.65Â±0.45)> PL (7.55Â±1.03)> FP (9.88Â±0.09)> Control (9.40Â±0.40) while Nitrogen Free Extract (NFE) was Initial (1.96Â±0.95)> Control (0.90Â±0.18)> FP (0.61Â±0.35)> PL (0.37Â±0.18). This study established no significant difference between FP and PL samples while the control was the most acceptable and most nutritious followed by plantain leaves and lastly by foil paper.
Keywords: Fish preservation; Fish processing; Organoleptic; Smoked fish; Plantain Leaf; Foil Paper