Proximate composition and organoleptic properties of oven-dried Aba knife fish (Gymnarchus Niloticus)

Abstract

This study investigates the quality composition of Aba knife fish (Gymnarchus Niloticus) predominant in South-eastern Nigeria. The fish sample require proper processing techniques to preserve their organoleptic qualities for a substantial period. The objective of the study was to investigate the influence of oven-drying process on the proximate and organoleptic qualities of Gymnaruchus Niloticus. The studied fresh fish fillets were rinsed in clean water, brined and spread in trays before taken for oven drying. An oven drier (FALC STF-F-52) was used for the oven-drying process. Analyses of proximate compositions (moisture content, crude lipid, crude protein, ash content and crude fiber) were carried out on the fresh and oven dried fish samples. The study showed that oven drying decreases the moisture content to a safe level of 38.13 ± 0.01% dry basis(d.b), and increase the crude protein content (18.23±0.01), fat content (4.34±0.01), ash content (3.40±0.01), carbohydrate content (35.96±0.01) of the investigated fish samples. There were no crude fibre contents (0.00) in the fresh fish samples. Therefore, the oven drying process had no noticeable effect on the fibre content. The oven dried fish samples were rated high in terms of taste, aroma, colour, texture and general acceptability by the panel of assessors. The significance of the obtained results as well as recommendations for further studies were offered.