Abstract

The effect of drying on proximate compositions of catfish (Clarias gariepinus) using Nigerian Stored Products Research Institute (NSPRI) developed kiln was determined. The purchased quantities of catfish were shared into two parts; one part was used to determine the proximate compositions of the raw fish and the other part was dried using smoking kiln at a temperature range of 60 to 70°C for 15 h. The proximate compositions of the fresh and dried samples were determined. Also, sensory evaluation was also determined using 9 point hedonic scale. Protein, carbohydrate, moisture content, fat, ash and nitrogen free extract (NFE) for fresh and dried fish were 16.24, 0.92, 78.70, 0.50, 1.33, 2.31% and 68.4, 1.80, 7.30, 12.50, 6.40, 3.60% respectively. The general acceptance as shown by sensory evaluation was equally high. It was therefore concluded that drying does have a positive effect on fish since there was an increase in embedded nutritional parameters.

Key words: Smoking kiln, sensory evaluation, protein, carbohydrate, moisture content, fat