Comparative nutritional composition of smoked catfish (Clarias gariepinus) produced from NIOMR smoking kiln and local cut drum oven

Abstract

The effects of two different preservative equipment; NIOMR smoking kiln and local cut drum oven on crude protein, minerals and vitamins of Clarias gariepinus were studied. The fish were obtained from African Regional Aquaculture Centre, Aluu, Port Harcourt. Moisture, crude protein, crude fibre, crude fat and ash content were determined using standard methods. There were significant differences (p<0.05) in the moisture and crude fiber content. The moisture content of the fish sample ranged from 2.18-5.98, this could be attributed to the drying methods. The crude fibre content ranged from 1.67-2.78 and shows no significant difference. The ash content of the samples ranged from 0.25-0.60%, an indication that smoking reduces the ash content of fish. Result of the crude protein of fresh fish was 21.84±1.10 which increased to 59.53±1.88 and 35.41±1.00 in both NIOMR smoking kiln and local oven, respectively. This means that, there was a significant different in the effects of the two dryers on the crude protein. The vitamin content of both ovens showed no significant difference except in Vitamin A which was significant in the fish dried with smoking kiln. There was significant different (p<0.05) in the mineral content of the two drying equipment, this was notable in Sodium, Potassium and Phosphorus level of fish smoked with NIOMR smoking kiln. This result indicates that the two drying methods have varying effects on the nutritional quality of catfish, which is in favour of NIOMR kiln.