IJAMBR 4 (2016) 15-20 ISSN 2053-1818 Proximate composition and acceptability of Bunyi youri: A traditional Nigerian fermented solar tent dried fish condiment Paul Y. Idakwo*, Mamudu H. Badau, Amin O. Igwegbe, and Charles A. Negbenebor Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, P. M. B. 1069, Maiduguri, Borno State, Nigeria. Article History ABSTRACT Received 31 December, 2015 Received in revised form 28 January, 2016 Accepted 03 February, 2016 Key words: Bunyi youri, Fermentation, Proximate analysis, Nile perch, Solar-tent drier. Article Type: Full Length Research Article In this study, fish were fermented for 24 h and then dried adopting improved methods, namely: Use of glucose to reduce fermentation time, clove for its bactericidal effect and solar tent drier for enhanced drying. The results obtained indicate a significant decrease (P≤0.05) in the moisture content and a significant increase (P≤0.05) in protein, fat, and ash contents of the processed products when compared with the fresh fish sample. An inverse relationship was also observed between the moisture content and the concentration of other nutrients. Treated samples varied significantly (P≤0.05) in their protein contents from that of the control; whereas no significant difference (P≥0.05) was recorded between the control samples and those treated with a combination of 2 and 0.6% glucose and clove, respectively. In all cases the value ranged from 60.51±1.85 and 63.69±0.31%, the ash content of the treated samples showed significant increase (P≤0.05) when compared with the commercial and laboratory controls. There was no significant difference (P≥0.05) in the carbohydrate content of the controls and the treated samples when compared with the fresh fish sample. Also, there was a significant difference (P≤0.05) in the energy values recorded from the controls and the fresh fish sample [(443.81±1.74 to 444.59±7.43 and 86.57±1.96) Kcal/100 g respectively]. The energy values for all the treated samples showed significant differences (P≤0.05) with those of the controls and the fresh sample. This value ranged between 447.38±1.84 and 455.78±6.10 Kcal/100 g for the treated samples. It was concluded that a highly nutritious and acceptable Bunyi youri could be produced from Nile perch when treated with a combination of 2% glucose and 0.6% clove concentrations. ©2016 BluePen Journals Ltd. All rights reserved INTRODUCTION In Nigeria, fish constitutes about 60% of animal protein intake (Adeniyi, 1987). This means that shortfall in fish availability will affect the animal protein intake of people in this country. Fish also supplies employment opportuni- ties to many rural dwellers. Furthermore, well processed *Corresponding author. E-mail: paulidakwo@yahoo.com; amanjide1964@yahoo.com. fish from the tropics have a ready market in developed countries and are thus good foreign exchange earners (Eyo, 2001). The shortfall in fish supply in the country had led to a low annual per capita fish consumption rate of only 7.5 Kg as against 15 Kg per annum as recommended by the FAO (Adewuyi et al., 2010). There are various reasons for the merits of eating fish. One of such reason is that fish is less tough and more digestible compared to beef, mutton, chicken and bush meat. This is possible because of the greater ratio of muscle protein