International Journal of Fisheries and Aquatic Studies
2024, Vol. 12, Issue 3, Part A
Effect of moringa (Moringa oleifera) leaf and ginger (Zingiber officinale) rhizome marinades on the proximate and sensory qualities of smoked African catfish (Clarias gariepinus, Burchell 1822)
Author(s): Abubakar FB, Abdulsalam AY, Abdul-Azeez H, Suleiman AM, Muhd IU, Mudi ZR and Aminu MU
Abstract: A lot of fish are lost after harvest due to inefficient processing and preservation techniques. This study investigated the incorporation of plant additives into smoking process of African catfish to improve its proximate and sensory properties. Fourty fish of 523.25 g average weight were randomly distributed into four groups. Three different marinades; T
1 (4% moringa leaf powder), T
2 (4% ginger rhizome powder), T
3 (2% moringa +2% ginger) were prepared. The fish were separately marinated and hot-smoked using modified drum smoking kiln for 10 hours. Proximate analysis revealed significant differences (
p<0.05) among the treatments. The T
3 exhibited highest moisture (9.080%) and crude protein (52.633%) levels, while the T
2 had the maximum ash (11.893%) and fat (16.350%) contents. Sensory evaluation indicated no significant differences (
p>0.05) among the treatments. The study concluded that marination of African catfish using combined moringa leaves and ginger rhizome significantly improved the proximate and sensory qualities of the fish.
DOI: 10.22271/fish.2024.v12.i3a.2933Pages: 47-50 | 81 Views 37 DownloadsDownload Full Article: Click Here
How to cite this article:
Abubakar FB, Abdulsalam AY, Abdul-Azeez H, Suleiman AM, Muhd IU, Mudi ZR, Aminu MU.
Effect of moringa (Moringa oleifera) leaf and ginger (Zingiber officinale) rhizome marinades on the proximate and sensory qualities of smoked African catfish (Clarias gariepinus, Burchell 1822). Int J Fish Aquat Stud 2024;12(3):47-50. DOI:
https://doi.org/10.22271/fish.2024.v12.i3a.2933
