ABSTRACT

The aim of this study was to determine the effect of smoking and oven-drying on the proximate and sensory properties of Aba Knife Fish (Gymnaruchus Niloticus). The samples (fresh, smoked and oven dried) were taken to the Laboratory and proximate compositions analysis were carried out. The Aba Knife Fish (Gymnaruchus Niloticus) was measured in length and weight and was Cut into fillets (10 in number). The fish sample was thoroughly washed and brined. Brining was carned out by dipping the fish fillets into 75% saturated brine solution which was made by dissolving 27g of salt (NaCl) in 100m1 of water for one minute. The Fish fillets were rinsed in fresh water and were sprayed in trays and were taken for smoking and oven drying. The modified drum kihi was used for the smoke-drying process. The fish fillets were dried in a heated oven of 105°C for 3hrs to reduce the moisture content. For the samples smoked and oven dried at each temperature and time with the fresh fish fillets, the moisture content, crude protein, crude lipid, crude fibre and ash content were analyzed using the method of analysis by the Association of Official Analytical Chemist. The study revealed that smoking and oven drying, both increased the crude protein content of the fish but oven drying (18.23±0.01) increased the crude protein content more than smoking (17.35±0.02), both smoking and oven drying increased the fat content of the fish fillets but, oven drying (4.34±0.0 1) increased the fat content value more than smoking (4.04±0.0 1), smoking and oven drying increased the ash content of the fish fillets but smoking (3.61±0.01) increased the ash content more than oven drying (3.34±0.0 1), smoking and oven drying greatly increased the carbohydrate content. However, smoking (38.36±0.0 1) increased the carbohydrate content of the fish fillets more than oven drying (35.96±0.01), there was no crude fibre content in the fresh fish fillets and neither smoking nor drying had any effect on the fibre content of the fish, and smoked fish was better than oven dried fish in flavor, taste, and general acceptability, whereas the respondents rated oven dried fish as better than smoked fish in appearance, and color.