Assessing the Chemical Composition of Raw, Iced, Salted and Kiln Smoked Clarias Gariepinus (burchell, 1822)

Student: HIDAYAT OYIZA ABDULRAHIM (Project, 2025)
Department of Fisheries and Aquaculture
Ahmadu Bello University, Zaria, Kaduna State

Abstract

This study investigates the chemical composition of Clarias gariepinus (Burchell,1822) 500g subjected to different processing methods: thus Raw, Iced, Salted, and Kiln Smoked. Proximate analysis following AOAC (2005) was conducted to evaluate the dry matter, protein, fat, and ash content. The analysis revealed significant variation in the chemical composition of C.gariepinus based on the processing technique. The DM content was significant at (P

Keywords
ASSESSING THE CHEMICAL COMPOSITION OF RAW ICED SALTED AND KILN SMOKED Clarias gariepinus (BURCHELL 1822)
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