BAJOPAS Volume 12 Number 1, June Bayero Journal of P Received: March, 2019 Accepted: May, 2019 ISSN 2006 – 6996 COMPARATIVE QUALIT CATFISH (Clarias garienp *Ndife, J., 1 Ahm 1 Department of Food Science and 2 Department of Food Science and 3 Department of Food Sci *Corresponding author: joth ABSTRACT In Nigeria, fish is highly sough are spoilt after harvest due to p methods of fish preservation ar methods of drying depend o evaluated commercial sun-dried Kano (KN)metropoles for thei results showed that moisture c 6.60 - 7.80 % and those from lowest protein content of 57.4 significant differences in the pH fish samples at p<0.05. Acid va (5.25 mgKOH/g) and lowest in cadmium in all the fish samples (0.72 mg/kg). KN-D had the (2.0×10 3 – 4.5×10 4 cfu/g) were highest coliform counts (150 M highest scores of acceptability from the markets had varied q improvement in production, sto Keywords: Fish, physico-chemic 1.0 INTRODUCTION Fish is one of the most importan animal protein and has been widely a good protein source and oth nutrients necessary for the mai healthy body (Fagbenro et al., 20 et al., 2007). It is regarded as t meat option due to its long unsaturated fatty acids content wh good health and prevent diseases ( In Nigeria, fish is highly accep availability, affordability and sen (Ighodaro and Abolagba, 2010; Gu 2014). Fish has healthy types of fat omega-3 fatty acids which help to risk of developing heart disease medical problems. Fish intake ha linked to a lower risk of stroke, de e, 2019 Pure and Applied Sciences, 12(1): 132 - 140 9 TY ASSESSMENT OF COMMERCIAL SUN pinus) FROM KANO AND WUDIL METRO NIGERIA mad,T.B., 2 Dandago, M.A. 2 and Gambo, A. 3 d Technology, Michael Okpara University of Agricultur Nigeria. Technology, Kano University of Science and Techno Kano, Nigeria. ience and Technology, Bayero University, Kano, Nige hel2000@gmail.com , +2347054482296; +23480660 ht after as a healthy meat option. Unfortunate poor handling and preservation techniques. Th are fraught with inconsistent product quality si on the locality. This research therefore, c ed catfish (C. gariepinus) produced within Wu eir physico-chemical, microbial and sensory content of dried fish samples from Kano (KN) m Wudil (WD) ranged from 5.00 - 6.70 %. K .43 % and WD-4 had the highest (62.34 %) pH (5.36 - 5.72) and acid values (4.46 – 5.36) value was highest in WD-3 (5.36mgKOH/g) fo n KN-N (4.46 mgKOH/g). The heavy metal conc es ranged from 3.17 to 3.18 mg/kg, except for e highest Chromium content. The total mic re within acceptable safety limits. WD-1 and W MpN). The sensory evaluation showed KN-N (6 y while W-4 (3.73) had the least. The dried cat quality but were fit for consumption. There is orage and sales environment. ical properties, heavy metals, microbial, sensor nt sources of y accepted as her essential intenance of 005; Akinneye the healthiest chain poly- hich promotes (Ndife, 2016). pted for its nsory quality ulshan et al., that contain o reduce the e and other as also been epression, and mental decline with age. For pre mothers who are breastfeeding, a childbearing age, fish intake because it supplies DHA, a spe fatty acid that is beneficial f development of infants (Onwuka 2016). However, fish is an extreme commodity and quality loss ca rapidly after catch (Ezeama, 200 Moss, 2008). Normal micro-flora w helpful in the aquatic enviro harmful, overland and postha microbes graduate to become pa environmental factors like tem relative humidity in associatio handling, poor hygiene, and delay and preservation are not adequa Dalgaar, 2002; Ighodaro and Abola http://dx.doi.org/10.4314/bajopas. 132 N-DRIED OPOLISES, re, Umudike, ology, Wudil., eria. 039232 tely, most fish The traditional sincethe basic comparatively udil (WD) and qualities.The ) ranged from KN-N had the %).There were 6) of the dried ollowed WD-4 centrations of r sample KN-N icrobial loads WD-3 had the 6.53) with the atfish samples s the need for ory egnant women, and women of is important ecific omega-3 for the brain a, 2014; Ndife, ely perishable an occur very 07; Adams and which was once onment turns arvest. These thogenic when mperature and on with bad yed processing ate (Gram and agba, 2010). .v12i1.18