PROXIMATE ASSESSMENT OF SMOKE-DRIED AND SPICED AFRICAN CATFISH USING SALT, GARLIC, GINGER AND TURMERIC AS PRESERVATIVES IN LAFIA, NASARAWA STATE

Abstract

Effectiveness of salt, ginger, garlic and turmeric as preservatives on the proximate quality of smoked C. gariepinus was investigated after treatments and storage for two months, with a view to extend its shelf life as well as consumer acceptance. A 42-kg fresh C. gariepinus was distributed at 2 kg per treatment, and cured with T1 (Salt), T2 (Ginger), T3 (Garlic), T4 (Turmeric), T5 (mixed ginger and garlic) T6 (mixed ginger and turmeric) and T7 (mixed garlic and turmeric) at different concentrations (10g, 20g, and 30g) in a 7x3x2 factorial arrangement. The various treatment samples were smoked for 9 hours. The results obtained on proximate analysis indicated; moisture was highest T7 (16.33 ± 4.51) at 30 g and lowest in T1 (10.00 ± 3.00) at 30g concentrations. Ether extract was highest T5 (23.33 ± 1.53) at 10g concentration and lowest in T1 (15.00 ± 5.00) at 10g concentration. Protein was highest in T5 (43.67 ± 7.51) at 30g concentration and lowest T2 (41.00 ± 5.00) at 10g concentration. Highest NFE was recorded in T6 (11.00 ± 1.00) at 10g and lowest in T5 (3.67 ± 0.58) at 20g. With high reduction in moisture contents and high protein values obtained before and after storage, it is recommended that C. gariepinus be cured using natural spices. These findings suggest that spices (ginger, garlic, and turmeric as well as combined ginger and turmeric) are suitable for use as sensory enhancer.