Nutritional Quality of Smoked Clarias gariepinus in Lapai, Niger State, Nigeria

This study examined the nutritional quality of smoked Clarias gariepinus in three different markets in Lapai, Niger State, Nigeria within a duration of three month. Proximate compositions of smoked Clarias gariepinus were determined. The percentage of moisture, Ash, Protein, Fiber, and Fat contents were determined using appropriate methods. The highest protein content (49.27 ± 2.59) was recorded in smoked fish obtained from Baddegi market and was not significant (P <0.05), while the least (46.68 ± 0.52) recorded from Central market also shows no significant differences (P <0.05). Similar results were obtained for the Fat, these differences in proximate composition of smoked fish in Lapai markets were not significantly (P <0.05). The ash content of smoked fish in Efugwaja, Central and Baddegi markets showed significant differences (p > 0.05) and these were also exhibited within the months. Sensory evaluation of smoked fish revealed that the taste was significantly different (P>0.05) in all the three markets, while that of colour, texture and appearance were not significant (P<0.05).There was a significant different (P>0.05) in two notable minerals Potassium and Sodium at Baddegi and Efugwaja markets. This result indicates that, the nutritional qualities of smoked Clarias gariepinus in the three sampled Lapai markets are not significantly different.

Keywords: Smoked fish, Clarias gariepinus, Nutritional quality, Fats, Protein, Ash contents