Proximate profile of Smoked Clarias gariepinus from different vendors in Eke Market, Afikpo, Ebonyi State

Abstract

This study evaluated the proximate composition of smoked Clarias gariepinus obtained from three independent fish vendors (FT1, FT2 and FT3) at Eke Market Afikpo, Ebonyi State to determine variations in nutritional composition. Five independently sampled fish were collected from each vendor (n = 5) and analysed in technical triplicate using standard AOAC (2016) procedures for moisture, crude protein, crude fat, crude ash, crude fibre and carbohydrate (nitrogen-free extract). Triplicate measurements were averaged for each fish before statistical analysis. Data were subjected to one-way analysis of variance (ANOVA), with significant means separated using Tukey’s HSD test at p < 0.05. Significant differences (p < 0.05) were observed in the proximate composition of fish among vendors. Crude protein ranged from 42.48 ± 0.25% in FT2 to 56.08 ± 0.61% in FT1, while moisture content ranged from 4.72 ± 0.42% in FT3 to 8.81 ± 0.26% in FT2. Ash, crude fibre, crude fat and carbohydrate contents ranged from 3.68–5.90%, 3.67–5.37%, 2.58–3.03% and 26.02–36.11%, respectively. The findings demonstrate that the proximate composition of smoked C. gariepinus varies among vendors at Eke Market. Although differences in processing and storage practices may contribute to these variations, they were not investigated in this study. Standardized processing practices are therefore recommended to improve product consistency. Further research involving multiple sampling periods and additional quality parameters is warranted.