Proximate Composition and Shelf Life of Powdered Smoked African Catfish (Clarias gariepinus)

Abstract

This study investigated the effect of nutrient profile and shelf life of smoked Clarias gariepinus powdered in low density polythene bag for six weeks. A total of ten (10) samples of Clarias gariepinus weighing 2kg was sourced from a private farm (Jumik farm), Minna, Nigeria. The samples were smoked for about eight (8) hours in a smoking kiln. The initial proximate composition of the smoked samples was as follows; 65.63%, 4.33%,2.6% and 17% for protein, ash, moisture and lipid respectively. The smoked products were divided into two parts; one part was stored whole in a wire gauze basket and labelled “A”, which served as the control, while the other part was ground pulverized in ponds and packaged in a low-density polythene bag and labelled “B”. The mean proximate composition of the controlled sample over a period of six weeks were; protein 65.98%, ash 4.79%, moisture 4.5%, 17.3% for protein, ash, moisture and lipid respectively while that of experimental sample were 58.26, 4.9%, 4.23% and 16.83% respectively. There were no significant difference in the ash, moisture and lipid content of the powdered product from the control (p>0.05). However, the protein value was significantly lower in the powdered products of the smoked Clarias gariepinus. Therefore, it is better to preserve and store smoked fish as a whole rather than grinding