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Vol.4 , No. 5, Publication Date: Sep. 14, 2017, Page: 107-113
| [1] | Philippa Chinyere Ojimelukwe, Department of Food Science and Technology, University of Uyo, Uyo, Nigeria. |
| [2] | Kuseme Sunday Ekong, Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Umuahia, Nigeria. |
| [3] | Doris Akachukwu, Department of Biochemistry, Michael Opara Univerity of Agriculture, Umudike, Umuahia, Nigeria. |
The proximate, mineral, microbial and sensory properties of Ethmalosa fimbriata processed using four different processing methods was evaluated. The methods include frying, smoking, oven-drying and boiling. The moisture content of the smoked sample was significantly different from the oven-dried. Protein, lipid, ash, fibre, carbohydrate, calcium, magnesium, potassium and phosphorus contents of the samples were significantly different in all the samples. Total heterotrophic bacteria, coliform and fungal counts were highest in the fried sample. The fried and oven-dried samples were most accepted. Frying and oven-drying can be employed for large scale processing of nutritionally high quality E. fimbriata to meet the protein needs of the populace in Nigeria.
Keywords
Proximate, Ethmalosa fimbriata, Processing, Mineral, Microbial
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