_____________________________________________________________________________________________________ *Corresponding author: Email: harunamy001@gmail.com; Asian Journal of Fisheries and Aquatic Research 14(1): 1-6, 2021; Article no.AJFAR.72750 ISSN: 2582-3760 Assessment of Cinnamon (Cinnamomum verum) Bark Extract on Proximate Composition and Sensory Qualities of Smoked-Dried African Catfish Clarias gariepinus (Burchell, 1822) M. Y. Haruna 1* , M. M. Bello 1 , M. A. Dadile 2 and A. M. Mohammed 3 1 Department of Fisheries, Faculty of Agriculture, University of Maiduguri, P.M.B. 1069, Maiduguri, Nigeria. 2 Department of Biological Science, Faculty of Science, Yobe State University, Nigeria. 3 Department of Fisheries and Aquaculture, Faculty of Agriculture and Life Sciences, Federal University Wukari, Taraba State, Nigeria. Authors’ contributions This work was carried out in collaboration among all authors. All authors read and approved the final manuscript. Article Information DOI: 10.9734/AJFAR/2021/v14i130284 Editor(s): (1) Dr. Vijai Krishna Das, Kamla Nehru Institute of Physical and Social Sciences, India. Reviewers: (1) Rajni Johar Chhatwal, University of Delhi, India. (2) Nor Anis Nadhirah Bt Md Nasir, Universiti Malaysia Perlis (UNIMAP), Malaysia. Complete Peer review History: https://www.sdiarticle4.com/review-history/72750 Received 14 June 2021 Accepted 18 August 2021 Published 24 August 2021 ABSTRACT The study determined the effect of Cinnamon (Cinnamonum verum) bark extract solution on proximate composition and sensory evaluation of smoke-dried catfish stored at ambient temperature (37+ 2 o C) for 28 days. The experimental treatments are the control, 0.5%, 1% and 1.5 %( w/v) cinnamon bark extract solutions. Thirty-nine fish of average mean weight of 24.87+ 1.25g were gutted, washed and randomly assigned to the treatments. Thereafter, the fish were soaked into the treatments for 30minutes and later hot smoked for 12hours. After smoking, the fish were stored in boxes and placed on laboratory table for one month. The catfish Clarias gariepinus treated with 1% solution of Cinnamon bark extract had the highest moisture content with mean value 13.65+ 0.82%, followed by 6.93+ 1.66% recorded in fish sample treated with 1.5% solution of the extract, lowest percentage crude protein content 38.15+ 0.82% was observed in fish treated Original Research Article