FULL PAPER TAM MAKALE Department of Fisheries and Aquatic Science, Cross Rivers University of Technology, Obubra Campus, P.M.B. 102, Calabar, Nigeria. Submitted: 05.07.2018 Accepted: 15.08.2018 Published online: 24.08.2018 Correspondence: Okey IB E-mail: piusbass@yahoo.com Journal abbreviation: J Aquacult Eng Fish Res EVALUATION OF THE NUTRITIVE QUALITIES AND ORGANOLEPTIC PROPERTIES OF LABEO COUBIE AND MORMYRUS RUME FROM THE CROSS RIVER, NIGERIA Okey IB, Kekong BM Cite this article as: Okey I.B., Kekong, B.M. (2018). Evaluation of the Nutritive Qualities and Organoleptic Properties of Labeo coubie and Mormyrus rume from the Cross River, Nigeria. Journal of Aquaculture Engineering and Fisheries Research, 4(3), 132-143. ABSTRACT Two commonly available freshwater fsh species (Labeo coubie and Mormyrus rume) of Ahaha, Cross River were evaluated for their proximate, mineral and organoleptic qualities. The samples were collected from fresh landings site in the study area. The biochemical analysis of moisture, protein, carbohydrate, fat, ash, element, potassium (K), sodium (Na), calcium (Ca), phosphorus (P), iron Fe), magnesium (Mg) and zinc (Zn). Were done using the standard methods. The organoleptic properties of taste, favour, colour, texture, oiliness and overall acceptability was determined using structured questionnaires from semi–trained panellist. The result of the proximate composition was found to be moisture (75.24%), protein (15.72%), carbohydrate (1.5%), fat (5.04%) and ash (2.72%) for L. coubie and 40.04, 33.16, 2.55, 11.96 and 12.44% respectively for M. rume. The mineral content decreased in the following order K>P>Na>Fe>Ca>Mg>Zn for the both species. The organoleptic properties shows that favour and texture have the highest mean score of 7.70 in L. coubie while the least mean score of 5.40 was recorded for taste in M. rume. The proximate and mineral compositions of M. rume were higher except moisture content which is lower than in L. coubie. The organoleptic properties were higher in L. coubie except oily than M. rume. The fnding shows high values in the nutritive qualities of these fsh species but within the recommended level by FAO and WHO for dietary requirement. Hence, L. coubie and M. rume can serve as an ideal dietary food fsh and play a vital role in human health. Keywords: Labeo coubie, Phytoplankton, Organoleptic, Mormyrus rume