Sensory Evaluation and Proximate Quality of Smoked Bonytongue Fish (Heterotis niloticus Cuvier, 1829) Treated with Different Seasonings from North Eastern Nigeria
Umar, A. *
Department of Fisheries Technology, Federal College of Freshwater Fisheries Technology Baga, P.M.B. 1060 Maiduguri, Borno State, Nigeria.
Nasir, A.
Department of Fisheries Technology, Federal College of Freshwater Fisheries Technology Baga, P.M.B. 1060 Maiduguri, Borno State, Nigeria.
Garba, A. I.
Department of Fisheries Technology, Federal College of Freshwater Fisheries Technology Baga, P.M.B. 1060 Maiduguri, Borno State, Nigeria.
Shehu, A.
Department of Fisheries Technology, Federal College of Freshwater Fisheries Technology Baga, P.M.B. 1060 Maiduguri, Borno State, Nigeria.
Musa Y. A.
Department of Fisheries Technology, Federal College of Freshwater Fisheries Technology Baga, P.M.B. 1060 Maiduguri, Borno State, Nigeria.
Yusufu, I. I.
Department of Fisheries Technology, Federal College of Freshwater Fisheries Technology Baga, P.M.B. 1060 Maiduguri, Borno State, Nigeria.
Modu K. A
Department of Fisheries Technology, Federal College of Freshwater Fisheries Technology Baga, P.M.B. 1060 Maiduguri, Borno State, Nigeria.
Bashir A. I.
Department of Fisheries Technology, Federal College of Freshwater Fisheries Technology Baga, P.M.B. 1060 Maiduguri, Borno State, Nigeria.
Kaumi, H.
Department of Fisheries Technology, Federal College of Freshwater Fisheries Technology Baga, P.M.B. 1060 Maiduguri, Borno State, Nigeria.
Bukar Z. L.
Department of Fisheries Technology, Federal College of Freshwater Fisheries Technology Baga, P.M.B. 1060 Maiduguri, Borno State, Nigeria.
Umar Y. M.
Department of Fisheries Technology, Federal College of Freshwater Fisheries Technology Baga, P.M.B. 1060 Maiduguri, Borno State, Nigeria.
Abdulazeez, K. A
Department of Basic Science, Federal College of Freshwater Fisheries Technology Baga, P.M.B. 1060 Maiduguri, Borno State, Nigeria.
Gadaka, Y. M.
Department of Fisheries Technology, Yobe State College of Agriculture, Science and Technology, P.M.B. 1104 Gujba, Yobe State, Nigeria.
Abubakar A. A.
Department of Fisheries and Aquaculture, Faculty of Agriculture and Agricultural technology, Abubakar Tafawa Balewa University, PMB. O248, Bauchi State, Nigeria.
*Author to whom correspondence should be addressed.
Abstract
This study investigated the effects of different seasonings salt (5%), garlic (3%), and ginger (3%) on the sensory and proximate quality of smoked Heterotis niloticus (bonytongue fish) in Northeastern Nigeria. The sensory results showed that Garlic-treated fish had significantly the highest overall acceptability (7.60 ± 0.49), followed by ginger (7.50 ± 0.50), while the control scored the lowest (5.00 ± 0.45). In terms of proximate composition, garlic- and ginger-treated samples had the lowest moisture (28.90% and 28.60%) and lipid content (15.70% and 15.50%), suggesting improved shelf life. Salt-treated samples showed the highest protein content (48.30%), while all treatments had similar ash and crude fiber content. The use of natural seasonings like garlic and ginger in fish smoking not only enhances taste and aroma but also reduces moisture and fat content, improving both quality and shelf stability. It is therefore recommended that fish processors adopt these natural additives in traditional smoking processes. Training programs should be introduced to encourage their use among small- and medium-scale processors, while policy support should promote the use of indigenous spices to reduce reliance on chemical preservatives and improve public health and food security.
Keywords: Heterotis niloticus, smoked fish, sensory quality, proximate composition and natural seasonings