Publication Date:
2021-07-13
Description:
Synodontis membranaceus was subjected to fermentation for a period of one month with varying concentration of ginger (5%, 10%, 15%, 20%) and 20% salt as spices to produce a paste. It was buried underground at 34 +-3~?C and analyzed for proximate composition, pH, microbial load, and organoleptic properties at the beginning and end of the fermentation. Results show steady increase in nutrients such as crude fat, ash, and NFE (nitrogen free extract) but decrease in crude fiber. There were fluctuations in the crude protein of the fermented samples, an evidence of fermentation. There was an increase in the microbial load of the different treatments and a slight decrease in the moisture content. The organoleptic analysis also showed preference for taste, aroma, and overall acceptability for 20% ginger and a significant difference (p〈 0.05) was observed in the taste scores for salt only and 20% ginger.
Description:
Includes:- 5 tables.;31 refs.
Keywords:
Fisheries
;
Synodontis membranaceus
;
Nigeria
;
freshwater environment
;
Fermentation
;
Fermented products
Repository Name:
AquaDocs
Type:
conference_item
,
TRUE
Format:
application/pdf
Format:
application/pdf
Format:
71 - 79
