Iriobe And Awoyale


Iriobe and Awoyale

Journal of Agricultural Sciences

Vol. 11(2), pp. 65-69, 2021

ISSN: 2276-7770

Copyright ©2021, the copyright of this article is
retained by the author(s)








Microbiological Quality of Traditional Smoked Catfish
(Clarias gariepinus) In
Local Government Areas of Kebbi State, Nigeria



Iriobe T.*1;Awoyale O.M **2



1Department of Forestry and Fisheries, Kebbi State University of Science
and Technology Aliero, Kebbi State, Nigeria.

2Department of fish Technology. Nigerian institute for oceanography and
marine Research, Lagos, Nigeria.







Type: Research



This study was aimed at assessing the
effect of traditional smoking methods on fish Quality from three selected
local government in Kebbi state. 2kg of samples we’re collected from three
locations namely Jega, Yauri and Argungu local government. The samples were
stored in an air tight bag for 6 weeks after which they were taken to the
laboratory for proximate analysis and microbial analysis. The mean moisture
content ranged from 8.50 – 9.00, crude protein ranged from 47.16 – 48.32,
fibre content ranged from 1.50 – 2.00. The sensory evaluation revealed that
color, odor and taste of samples from Yauri and Argungu were the most
preferred. Six (6) microorganisms were identified; aggregate lowest means
microbial count was 59.67×105 CFU/g for Yauri and highest count was 69.47 x
105 CFU/g for Jega.  The results
analyzed revealed that they were not significant.


Accepted:  29/01/2021

Published: 27/05/2021







processing; Kebbi state; microbial; Clarias gariepinus









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Cite this Article: Iriobe, T; Awoyale, OM
(2021). Microbiological Quality of Traditional Smoked Catfish (Clarias gariepinus) In Selected Local
Government Areas of Kebbi State, Nigeria. Greener
Journal of Agricultural Sciences
11(2): 65-69.


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