Sensory And Chemical Evaluation Of Processed Fish Treated With Ocimum Gratissimum Extract

ABSTRACT

Fresh catfish and mackerel fish were treated with three different concentration (20% 40%. and 60%) of extract. They were then smoked in a local  fabricated smoking kiln. Ihe proximate and mineral Compositions of the lish \\ crc evaluated and the sensory evaluation was also carried out. Results obtained showed thai the moisturc content signiflcantly differed (P0.05) from the control lbr the catlish and mackerel. 'l'he percentage crude protein content also diffrred significantly ( P'Z0.05 ) \\'ilh the control with a decrease in catfish and an increase in mackerel. i\ decrease was observed in the ash and ftit content' of the two fishes and a slight increase on the crude fibre content of mackerel. l'he mean mineral coniposition showed that a signi licatit difference