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ABSTRACT
This study evaluate the effects of smoking, frying and freezing on the nutrient
composition, microbial quality and shelf-life of ClariasgariepinusBurchell, 1822. A total
of forty five (45) fresh African Catfish (Clariasgariepinus) with average body weight and
length of 547.32 ±9.60 g and 40.31 ±5.56 cm respectively were purchased randomly from
Zaria Dam (August, 2015). Eighteen samples each were subjected to smoking and frying,
six samples for freezing and the remaining three samples as control. Analysis ofcrude
protein, moisture, ash and fat/lipid contents of the fresh, smoked, fried and frozen fish
were carried out according to the methods and procedures of the Association of
Analytical Chemistry(AOAC). Data was subjected to one – way analysis of variance
(ANOVA) at 5% level of significant to determine the differences in proximate
composition of Clariasgariepinusprocessed using different methods.Fisher‟s least
significant difference was used to separate differences in treatment means.Frying with
vegetable oil produced significantly (p<0.05) highest crude protein, while frying with
palm oil produced the least. The proximate composition of catfish smoked with charcoal
showed that moisture contents ranged from 6.74-41.50%, other values were 58.50-
93.27%, 25.66-59.44%, 4.00-16.75%, 2.10-18.74% and 13.17% for dry matter (DM),
crude protein (CP), oil, ash and nitrogen free extracts (NFE) respectively. The effect of
smoking with Parkiawood yielded proximate composition as moisture contents (7.57-
19.11%), DM (83.97%), CP (39.66-68.13%), oil (5.36-36.45%), ash (3.15-13.64%) and
NFE (5.64-29.05%). Smoking with Anacardiumwood produced moisture content of 7.69-
19.11%, DM (69.31.31%), CP (36.45-66.25%), oil (4.26-30.65%), ash (3.10-13.04%) and
NFE (7.61-42.25%). The frozen method reduced the parameters as shown in the range of
their values, DM (28.34-40.06%), CP (49.61-57.12%), oil (7.55-12.36%) ash (7.29-
viii
13.85%) and NFE (21.48-35.16). Generally frying reduced the value of crude protein that
ranged from 21.44-48.505 and increased NFE (11.38-66.52%) in frying with ground nuts
oil. Similar figure was recorded in frying with vegetable oil with range of CP to be 21.44-
46.54%, while NFE of 3.34-68.14% was obtained. The CP of frying with palm oil was
found to be in a range of 19.25-56.69% and NFE of 10.87-68.14%. Smoking of all type
in this study preserved dry matter and crude protein to a significant level, while freezing
and frying decreased crude protein and increased nitrogen free extracts.
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