NUTRITIONAL EVALUATION OF SMOKED DRIED FISHES AND CHARACTERIZATION OF THEIR EXTRACTABLE OIL FROM SMOKING KILN: EXPANDING FISH PROCESSING SUPPLY CHAIN

Résumé

In February 2020, Nigeria joined the world in the waves of coronavirus pandemic which snowballed into economic recession, yet to recover as at time of this report. Notwithstanding, commercial fish farming which contributes a quota to the nation’s economy remains greatly affected. This study investigated an addendum on how fish farmers can expand their income from just smoke drying of catfish, tilapia and titus fish. Oil extracted in a smoking kiln was subjected to physicochemical assessments relative to soxhlet extracted oil. Smoking kiln oil extractor produced about 15, 5 and 31mlkg-1 of fish oil compared to soxhlet oil extraction of about 55, 25 and 115ml kg-1 catfish, tilapia and titus fish respectively. The smoke-dried products were analyzed for proximate composition relative to the fresh using standard methods. There was significant difference (p<0.05) in the
proximate composition between the fresh and dried fishes with increase in protein, carbohydrate and ash contents in all smoke-dried fish species used. No significant difference (p>0.05) in physicochemical properties of oils extracted from soxhlet and smoke-drying method. Low free fatty acids value range from 1.96-2.05 % and peroxide value range from 3.82-6.23 mEq/Kg were observed despite fish species and oil extraction method; a reflection of good oil quality. Therefore, it is pertinent to know that fish farming can buttress the economy by making ways to safely collect or extract oil from fishes so as to cushion the effect of high cost of purchase of other oil in the market.