Effect of Natural Preservatives (Moringa Leaf and Ginger Root) on Nutrients and Shelf Life of Smoked African Catfish

Abstract

This research investigates the effectiveness of Moringa, Ginger, and their combination as bio-preservatives for smoked catfish. The study assessed these treatments’ impacts on proximate composition, biochemical and microbiological properties, and sensory attributes over a 12 week storage period. The combination ofMoringa and Ginger (T4) significantly improved the nutritional quality of smoked catfish, achieving the lowest moisture content (4.84±0.13%) and the highest protein content (66.18±0.88%). This treatment also resulted in the lowest peroxide value (PV) (6.10±1.80 meq/kg), thiobarbituric acid reactive substances (TBAR) (1.64±0.47 mg malondialdehyde/kg), total volatile base nitrogen (TVB-N) (13.21±5.73 mg N/100g), and trimethylamine nitrogen (TMA-N) (3.61±2.95 mg N/100g), indicating reduced lipid oxidation and protein degradation. Microbiological analysis revealed the lowest total viable count (TVC) (0.71±0.82×105 CFU/g) and yeast and mould count (0.09±0.04×103 CFU/g), suggesting better microbial stability. These findings confirm that Moringa and Ginger, especially in combination, are effective natural preservatives for improving the quality and extending the shelf life of smoked catfish. Their leaves contain vital phytochemicals and have intriguing applications in the pharmaceutical, cosmetic, and food industries, and this is due to the many applications that can be found for their versatility, high levels of nutrition, and potential nutraceutical benefits. The study recommends adopting these bio-preservatives in fish processing, further research on their application across different fish species, and developing training programs for fish processors on their use.