Effect Of Flavouring Leaves: Nchuanwu (Ocimum Gratissimum Onigbu Vernonia Amydalina, Uziza Piper Guineensis And Utazi (Gongrinema Vatifolia On Protein Content And Microbial Load Of Dried And Smoked Catfish Clarias And Tilapia Cichilids During Storage
ABSTRACT
Four
flavouring leaves: Utazi (Gongronema vatitolia), Uziza (piper uiiieeiisis),
Onugbo (vemonia amydalina and Nchuanwu (ocimum gratissimum) were sliced and
spread cover the top and bottom section of Catfish and Tilapia. The leaves
became attached to the fish during diying and smoking. Each was smoked and
dried with the leaves in position. The microbial analysis was carried out on
the 20 samples (including the four controls Catfish and Tilapia smoked and dried
without the leaves) to check their effects. The result showed'that Tilapia contains
more microbes than catfish under the same condition. After treatment, all the
microbes were destroyed. But growth of the microbes occurred on the control
samples while no growth of niicrobes existed oii those treated with leaves. Microorgar.isms
observed during the analysis include yeast, comma shaped bacilli, spiral rods,
cocci, stapherococus aureus, pseudamonas. The result of proximate analysis
shows that drying retains more protein at a maximum of 24.85 percent than
smoking which has a maximum retention of 24,65 percent after au hour
treatrnent. Among the two fish species the samples treated with Utazi showed
the highest protein retention followed by those treated with Onugbo, Uziza
while those processed with Nchivanwu have the least protein content. Caffish contains more protein than Tilapia. Sensory
evaluation at (p<0.05) showed that the treatment effect of the samples on
their organoleptic qualities (colour, flavour, taste and overall acceptability)
have significant difference. Statistical analysis carried out on protein levels
based on treatment showed no significant different at (p<Z0.05) for Catfish
and Tilapia.
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UZOR, A (2021). Effect Of Flavouring Leaves: Nchuanwu (Ocimum Gratissimum Onigbu Vernonia Amydalina, Uziza Piper Guineensis And Utazi (Gongrinema Vatifolia On Protein Content And Microbial Load Of Dried And Smoked Catfish Clarias And Tilapia Cichilids During Storage . Repository.mouau.edu.ng: Retrieved May 03, 2024, from https://repository.mouau.edu.ng/work/view/effect-of-flavouring-leaves-nchuanwu-ocimum-gratissimum-onigbu-vernonia-amydalina-uziza-piper-guineensis-and-utazi-gongrinema-vatifolia-on-protein-content-and-microbial-load-of-dried-and-smoked-catfish-clarias-and-tilapia-cichilids-during-storage-7-2
AMARACHI, UZOR. "Effect Of Flavouring Leaves: Nchuanwu (Ocimum Gratissimum Onigbu Vernonia Amydalina, Uziza Piper Guineensis And Utazi (Gongrinema Vatifolia On Protein Content And Microbial Load Of Dried And Smoked Catfish Clarias And Tilapia Cichilids During Storage " Repository.mouau.edu.ng. Repository.mouau.edu.ng, 02 Jun. 2021, https://repository.mouau.edu.ng/work/view/effect-of-flavouring-leaves-nchuanwu-ocimum-gratissimum-onigbu-vernonia-amydalina-uziza-piper-guineensis-and-utazi-gongrinema-vatifolia-on-protein-content-and-microbial-load-of-dried-and-smoked-catfish-clarias-and-tilapia-cichilids-during-storage-7-2. Accessed 03 May. 2024.
AMARACHI, UZOR. "Effect Of Flavouring Leaves: Nchuanwu (Ocimum Gratissimum Onigbu Vernonia Amydalina, Uziza Piper Guineensis And Utazi (Gongrinema Vatifolia On Protein Content And Microbial Load Of Dried And Smoked Catfish Clarias And Tilapia Cichilids During Storage ". Repository.mouau.edu.ng, Repository.mouau.edu.ng, 02 Jun. 2021. Web. 03 May. 2024. < https://repository.mouau.edu.ng/work/view/effect-of-flavouring-leaves-nchuanwu-ocimum-gratissimum-onigbu-vernonia-amydalina-uziza-piper-guineensis-and-utazi-gongrinema-vatifolia-on-protein-content-and-microbial-load-of-dried-and-smoked-catfish-clarias-and-tilapia-cichilids-during-storage-7-2 >.
AMARACHI, UZOR. "Effect Of Flavouring Leaves: Nchuanwu (Ocimum Gratissimum Onigbu Vernonia Amydalina, Uziza Piper Guineensis And Utazi (Gongrinema Vatifolia On Protein Content And Microbial Load Of Dried And Smoked Catfish Clarias And Tilapia Cichilids During Storage " Repository.mouau.edu.ng (2021). Accessed 03 May. 2024. https://repository.mouau.edu.ng/work/view/effect-of-flavouring-leaves-nchuanwu-ocimum-gratissimum-onigbu-vernonia-amydalina-uziza-piper-guineensis-and-utazi-gongrinema-vatifolia-on-protein-content-and-microbial-load-of-dried-and-smoked-catfish-clarias-and-tilapia-cichilids-during-storage-7-2