Global Journal of Fisheries Science

GLOBAL JOURNAL OF FISHERIES SCIENCE
Integrity Research Journals

ISSN: 2782-750X
Model: Open Access/Peer Reviewed
DOI: 10.31248/GJFS
Start Year: 2018
Email: gjfs@integrityresjournals.org

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Effect of natural spices on the proximate composition and shelf life of smoke-dried African catfish (Clarias gariepinus) in Lafia, Nasarawa State

https://doi.org/10.31248/GJFS2025.076   |   Article Number: C20F19092   |   Vol.7 (2) - June 2025

Received Date: 05 April 2025   |   Accepted Date: 06 June 2025  |   Published Date: 30 June 2025

Authors:  Yusuf J. K.* , Okunsebor S. A. , Umar K. A. and Kwala G. J.

Keywords: proximate composition, Natural spices, C. gariepinus

ABSTRACT

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The effect of natural species on the proximate composition and shelf life of smoke-dried African catfish in Lafia, Nasarawa State, was investigated. To determine the proximate composition of the muscle tissue of the products before and after storage, 42 kilograms of fresh C. gariepinus (500 g) average weight was distributed at 2 kg per treatment, and cured with T1 (Salt), T2 (Ginger), T3 (Garlic), T4 (Turmeric), T5 (mixed ginger and garlic), T6 (mixed ginger and turmeric) and T7 (mixed garlic and turmeric) at different levels (10, 20, and 30 g) respectively. The various treatment samples were smoked for 9 hours. The result obtained indicated; moisture was highest in T7 (16.33 ± 4.51) at 30 g and lowest in T1 (10.00 ± 3.00) at 30 g concentrations. Ether extract was highest at T5 (23.33 ± 1.53) at 10 g concentration and lowest in T1 (15.00 ± 5.00) at 10 g concentration. Protein was highest in T5 (43.67 ± 7.51) at 30 g concentration and lowest T2 (41.00 ± 5.00) at 10 g concentration. With high reduction in moisture contents and high protein values obtained before and after storage, it is recommended that C. gariepinus be cured using natural spices. These findings suggest that natural spices, as used in this study, are suitable for use as preservatives while enhancing the nutrient value of the product.

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