Nutritional Assessment Of Smoked Dried Fish Pre-Treated With Natural Spices


  • Adindu Linus-Chibuezeh Michael OKpara University of Agriculture, Umudike, Abia State Nigeria
  • Joel Ndife Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike
  • Chidiamara Adindu-Linus Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike
  • Catherine Nwodo



Kiln, Antioxidant, Quality, Shelf life


This study is examined the effect of using different pretreatment methods on the quality of smoke-dried sardine fish. The fish samples were pretreated using salt, and some natural spices (cloves, nutmeg and yaji) prior to smoke drying. The proximate composition, minerals, physicochemical properties and microbial analysis of the fish samples were analyzed using standard analytical methods and data obtained were analyzed using ANOVA and significance accepted for P< 0.05. Result of proximate analysis showed a moisture range of 10.46 -37.20%, ash 13.81-17.57%, fat 5.81-9.24%, protein 37-46.31% and carbohydrate 5.57-26.74%. Mineral compositions (mg/100g) were in the range of 2.00 – 2.11 Mg, 25.25-25.85Ca, 14.40-14.55 potassium, 10.29-10.72 Na and iron ranged from 1.59-1.71. Low pH and TBA values obtained are indication that rancidity will not occur during storage. Bacteria and fungi count were 2.0 x 108 and 2.4 x 108 CFU/g respectively. The fish treated with Yaji and Brine was mostly preferred in all the sensory attributes. However, all samples differed with respect to overall acceptability.


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Author Biography

Joel Ndife, Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike



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How to Cite

Linus-Chibuezeh, A., Ndife, J., Adindu-Linus, C., & Nwodo, C. (2022). Nutritional Assessment Of Smoked Dried Fish Pre-Treated With Natural Spices. Indonesian Food Science and Technology Journal, 5(2), 63 - 70.