Nutritive and sensory value assessment of smoked dried catfishes from two indigenous markets in Benue state, Nigeria

Chiaaondo Benjamin Ikyo, Chinedu Henry Okoroafor, Umawam Samuel Fanyam


Nutritional assessment of processed fish is needed to ensure that such products sold in the local communities are safe for human consumption. Present study aimed at evaluating the nutritional quality of selected catfishes, namely, Clarias gariepinus, Heterobranchus spp and Synodontis spp from Abinsi and Wadata fish markets in Benue State, Nigeria. Samples of smoked catfish each weighing approximately 500 g were sourced from Abinsi and Wadata fish markets, and packaged using foil paper and polythene bags. The smoked fish samples were analysed to determine organoleptic qualities, proximate and mineral composition. The results of the study revealed a significant (p<0.05) variation in proximate and mineral composition of the three smoked catfishes between the two markets. The percentage moisture content for the three species of catfish ranged from 8.19 ± 0.031 to 10.34 ± 0.035%. Synodontis spp. from Abinsi market had the least moisture content (8.19 ± 0.031%) while Heterobranchus spp. from Wadata market had the highest moisture content (10.34 ± 0.035%). Protein content of the three species ranged from 55.80 ± 0.060 to 68.97 ± 0.125%. C. gariepinus from Wadata market had the highest protein content (68.97 ± 0.125%). The lipid content of the fish ranged from 10.37 ± 0.023 to 22.68 ± 0.035. The most abundant mineral was Potassium (K) and was more abundant in C. gariepinus from Wadata market which had the highest K content (410.15 ± 0.895 mg/100 g). Heterobranchus spp. had the highest Calcium (Ca) content (395.48 ± 0.499 mg/100 g), Sodium (Na) (39.84 ± 0.045 mg/100 g) and Zinc (Zn) (0.80 ± 0.015 mg/100 g) while the highest concentration (12.0 ± 0.093 mg/100 g) of Iron (Fe) was recorded in Synodontis spp. The concentrations of Cu, Zn, and Fe in the three species across the markets were well above WHO permissible limits of 20-30 ppm, 30-100 ppm and 50-100 ppm respectively. The smoked catfishes retained good scores for taste, appearance, texture, and odour. However, there was significant (p < 0.05) differences in taste, appearance, texture, and odour for Heterobranchus spp., C. gariepinus and Synodontis spp in Abinsi and Wadata markets.

Keywords: Mineral composition, organoleptic qualities, proximate analysis, smoked fish

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