PROXIMATE COMPOSITION AND SENSORY PROPERTIES OF SMOKED Gymnaruchus niloticus (ABA KNIFE FISH)

Fish products require proper processing techniques to preserve their sensory qualities for a substantial period. This study presents the quality composition of a local fish species (Aba knife fish) predominant in Aba, South-eastern Nigeria. The objective of the study was to investigate the effect of smoking process on the proximate and sensory qualities of Aba knife fish (Gymnaruchus niloticus). The studied fresh fish fillets were rinsed in clean water, brined and spread in trays before taken for smoke drying. A modified smoking kiln was used for the smoke-drying process. Analyses of proximate compositions (moisture content, crude protein, crude lipid, crude fiber, and ash content) were conducted on both the fresh and smoked fish samples. The study revealed that smoke drying decreases the moisture content to a mean safe level of 36.64 ± 0.01% dry basis (d.b), and increase the crude protein content (17.35 ± 0.02), ash content (3.61± 0.01), fat content (4.04 ± 0.01), carbohydrate content (38.36 ± 0.01) of the studied fish samples. There was no crude fibre content (0.00) in the fresh fish samples. Hence, the smoking process had no noticeable effect on the fibre content. The smoked fish samples were rated high in terms of aroma, taste, texture, colour, and general acceptability by the panel of quality assessors. Significance of the results obtained as well as recommendations for future studies were offered.