Assessment of the nutritional quality of smoked catfish (<i>Clarias gariepinus</i>) in Lapai, Niger State, Nigeria

Abstract

This study examined the nutritional quality of smoked Catfish Clarias gariepinus obtained in three different markets in Lapai, Niger State, Nigeria for a period of three months. Proximate compositions of smoked Clarias gariepinus were determined. The highest protein content (49.27 ± 2.59) was recorded in smoked fish obtained from Baddegi market and was not significantly different from that of other sampling sites (P>0.05), while the least protein (46.68 ± 0.52) recorded from Central market also shows no significant differences (P>0.05) from other sampling sites. Similar results were obtained for the fat, the differences in proximate composition of smoked fish in Lapai markets were not significant (P>0.05). The ash content of smoked fish in Efugwaja, Central and Baddegi markets showed significant differences (P<0.05) and these were also exhibited within the months. Sensory evaluation of smoked fish revealed that the taste was significantly different (P<0.05) in all the three market samples, while that of colour, texture and appearance were not significant (P>0.05).There was a significant different (P<0.05) in two minerals, Potassium and Sodium from Baddegi and Efugwaja markets. This study therefore recommends smoked method as one of the preservative process to maintain a longer shelf life for Clarias gariepinus for both commercial and domestic purpose, and still retain its nutritional qualities.

Keywords: Smoked fish, Clarias gariepinus, Proximate composition, Fats, Protein, Ash contents