ABSTRACT

This study evaluated the nutritive and organoleptic properties of three fish species processed using three methods, sun-drying, smoking and trying in Ailara fishing community of Asa Reservoir in Kwara State. Sun-dried Oreochromis niloticus, Clarias gariepinus and Hydrocynus forskahlii is on the average more nutritive and better preserved than the others followed by the smoked and the fried. 0. niloticus, C. gariepinus and H. .forskahlii are generally liked by the respondents that represent the general populace of Ilorin with the fried 0. niloticus and C. gariepinus being the most liked on the average and the sun-dried the least liked on the average while the smoked H. forskahlii is most liked and the sun-dried least liked. It has been observed that though the sundried type of the three fish species studied is the most nutritive and best preserved with the protein content being 70.26%, 68.4% and 73.45% in Oreochromis niloticus, Clarias gariepinus and Hydrocynus forskahlii respectively, it is least liked possibly because of the nature of preparation and lack of information as to the nutritive benefits of the three. Also, since the fried is very much liked, fish processors should be encouraged to venture into more frying in order to increase their sales and hence profitability.