Nigerian Journal of Fisheries Vol. 12 (1) 2015 ©Fisheries Society of Nigeria 801 NUTRITIVE PROPERTIES AND CONSUMER ACCEPTANCE OF SOLAR TENT AND SUN DRIED KILISHI FROM BONY-TONGUE (Heterotis niloticus, Cuvier 1829) IN A SEMI-ARID ZONE OF NIGERIA *BELLO, M.M. & Y.D. TEKWATA Department of Fisheries, University of Maiduguri, Maiduguri, Borno State, Nigeria *Correspondence: mmbello2002@yahoo.com, +234 8035663565 ABSTRACT This study was carried out to determine the nutritional characteristics of solar tent and sun dried kilishi of bony tongue fish (Heterotis niloticus). Thirty freshly caught samples of Heterotis niloticus from Lake Alau in Maiduguri, Nigeria with an average weight of (239.6 ± 44.9 g) were used for the study. The kilishi from the species was prepared using two different slurry formation of high (50%) and low (24.35%) proportion of groundnut dough and spices mixture respectively. The kilishi was dried in solar tent and open sun-drying in three replicates. The proximate composition was determined for moisture, protein, ash, crude fibre, and crude fat, in percentages. The prepared kilishi products were subjected to statistical analysis using two- way analysis of variance (ANOVA). The result of proximate composition indicated that the solar-dried kilishi recorded significantly higher (P > 0.05) protein content 63.03 ± 1.64, higher ash content 5.33 ± 0.81 and crude fibre (19.00 ± 0.81) while the sun dried kilishi recorded higher moisture content 7.60 ± 0.81 in sun dried product despite lower values in fibre 6.00 ± 0.08, fat 2.00 ± 0.40 and crude protein 50.76 ± 0.02. Sensory scores of solar-dried rated significantly higher values for taste, colour, flavour, appearance and general acceptability with mean scores of 5.20 ± 0.90, 6.00 ± 0.90, 5.90 ± 0.16, 6.20 ± 0.16, and 5.90 ± 0.63 respectively, while the sun dried kilishi recorded lower sensory parameters 4.30 ± 0.89, 5.10 ± 0.81, 4.90 ± 0.16, 3.40 ± 0.08, and 5.10 ± 0.81 respectively for the above parameters. It can be concluded that kilishi prepared from solar tent was the most acceptable by the taste panel while the sun dried kilishi was least accepted. However, fish kilishi from solar-dried tent form a product attractive to consumers and increased shelf-life, hence explored alternative preservation techniques to reduce fish spoilage and post-harvest losses. Keywords: kilishi, Heterotis niloticus, sun, solar tent, drying. INTRODUCTION Fish is an extremely perishable food with deterioration commencing immediately after harvest (Agbo et al., 2002). Prior to death, the enzymes normally get involved in the digestion of ingested food and all microbial activities are controlled. As soon as fish dies, enzymatic action begins on the flesh and alimentary system leading to soft destructive changes. The process is referred to as autolysis. Post-harvest losses could be minimized by the application of proper preservation and processing methods (Eyo, 1997). Sun-drying is one of the oldest known fish preservation methods. It involves the subjection of fish to heat from the sun by spreading it on a flat surface that is exposed to sunlight. This enables moisture loss to be achieved and so, results in the drying of the fish. The characteristic low moisture content of dried fish makes them to be shelf stable at low water activities (Ligia, 2002). Solar energy has been used for centuries by man for drying animal flesh, skins, preserving meat, fish and agricultural crops (Akinola et al., 2006). Solar dryers have been developed worldwide as a means of generating solar energy for drying varieties of agricultural product (FAO, 1992). Therefore, solar dryers introduction to developing countries will reduce post-harvest fish losses, produce better quality products compared to sun or shade drying which are traditional (Yaldiz et al., 2001). Fish drying is an age long practice across the world. It is one of the methods of fish preservation and value addition which can improve the quality. Processing methods include raising the temperature by canning, boiling, removal of moisture by natural drying, mechanical drying, smoking, salting and fish product development such as kilishi (Magawata and Oyelese, 1999). Spices can be defined as natural vegetable products that are used to add seasoning and impart aroma to food (ISO, 1972). Spices like other food substances, may carry some bacteria, yeast, molds, spores and even some insects. The use of natural spices in meat and fish processing to curtail rancidity is recommended and these include the use of green onion, green pepper seeds and tomato peel on roasted beef (ICMSF, 1986). Kilishi is Hausa word which refers to slicing, dressing, sun-drying, application of slurry of spices and roasting on a glowing fire, processed goat, sheep or beef. Kilishi production is traditionally practiced in the northern parts of