NUTRITIONAL QUALITY OF SUNDRIED AND SMOKE-DRIED CATFISH SOLD IN CUSTOM MARKET, MAIDUGURI, BORNO STATE.

¹Musa, M.A., ¹ Idi_–Ogede, A.M., ¹Yakubu, S.O. and ¹Nda, A.A.

¹Department of Fisheries and Aquaculture,

Federal University, Gashua.

Email musamusa25@yahoo.com

ABSTRACT

Processed sundried and smoke dried catfish were obtained from custom market, Maiduguri, Borno State. A total of 100 fish samples (clariasgariepinus) were purchased. 50 fish samples were sundried while the remaining 50 samples were smoke dried. Two weeks later, twenty-five each of the sundried and smoke dried were re-sundried and re- smoked dried respectively. Both samples were subjected to nutritional proximate analysis. Proximate content of the re-sundried samples were found to be lower than those of sundried, smoked and re-smoked dried respectively. It was concluded that processing method is a critical factor in proximate quality of fish products.