Food and Health
Short Communication
PDF Mendeley EndNote BibTex Cite

SUITABILITY OF CORN HUSK AND COW DUNG AS ALTERNATIVES TO FUEL WOOD FOR SMOKING FISH

Year 2015, Volume 1, Issue 1, 12 - 18, 01.01.2015

Victoria Offuene Ayuba Victor Tosin KOMODA Simon İhie IKAPE

https://doi.org/10.3153/JFHS15002

Abstract

Using fuel wood for fish smoking is literarily becoming very expensive hence the need to find alternative smok­ing source. This study evaluates the suitability of Cow dung and Corn husks as possible alternatives fish smok­ing sources to the conventional fuel wood. The results obtained reveals that fish samples smoked with Corn husks had the highest protein level while the least value was observed with Cow dung. Microbial count showed significantly low level in fish smoked with Corn husks (1.2×105) compared with the highest level observed in Cow dung (1.81×105). Organoleptic assessment re­vealed fish smoked with Corn husk and Fuel wood to be better in appearance, aroma, taste and texture. Profit analysis indicates it more expensive to smoke 3kg fish using Fuel wood (₦2510) compared to Cow dung and Corn husk (₦2210), hence, for profitability and reasons of hygiene, corn husk is strongly recommended for fish smoking above fuel wood and cow dung.

Keywords

Clarias gariepinus, Proximate composition, Organo-leptic, Microbial load, Cow dung, Corn husks

References

  • Abdullahi, M.N. (2011): Organoleptic assessment and proximate composition of Heterobranchus longifilis smoked with various energy sources. Post graduate diploma thesis, University of Agriculture Makurdi.
  • Akinneye, J.O., Amoo, I.A., Arannilewa, S.I. (2007): Efects of drying methods on the nutritional composition of three species of (Bonga sp, Sardinella sp and Hetrotis niloticus. Journal of Fisheries International, 2(1): 99-103.
  • AOAC (2000): Official Methods of the Association of Official Analytical Chemist 15th Ed., AOAC, Arlington, Verginia, pp. 275-276.
  • Ayuba V. O., Alhassan M.I., Jimmy U.U. (2013): Assessment of the microbial load of smoked sardine (Sardina pilchardus, Walbaum, 1792) sold in Makurdi Markets. International Journal of Current Microbiology and Applied Sciences, 2(9): 277-287
  • Ayuba, V.O., Omeji, S.O. (2006): Effect of insect infestation on the shelf life of smoked dried fish. Proceedings of the 21st Annual Conference of the Fisheries Society of Nigeria (FISON), Calabar, 13th-17th November, pp. 357 359.
  • Collins, C.H., Grange, J.M., Lyne, P.M. (1999): Fish toxicology. Microbiological methods. pp. 160-171.
  • Doyle, E.M. (2007): Microbial Food spoilage- Losses and Control Strategies. Food Research Institute, University of Wisconsin – Madison, WI 53706.
  • Eyo, A.A. (2000): Fish processing technology in the tropics. University of Ibadan Press. pp. 165-168.
  • Eyo, A.A. (2001): Fish Processing Technology in the Tropics. A publication of National Institute for Fresh water Fisheries Research (NIFFR).PMB 6006, New Bussa, Nigeria.
  • Fafioye, O.O., Fagbohun, T.R., Olubanjo, O.O. (2008): Fungal Infestation and Nutrient Quality of Traditionally Smoke-Dried Freshwater Fish. Turkish Journal of Fisheries and Aquatic Science, 8: 7-13.
  • FSSAI (Food Safety and Standard Authority of India) (2012): Manual of methods of analysis of food and fish products. Lab manual 6. pp 80, available at http://fssai.gov.in/Portals/0/Pdf/15Manuals/MEAT%20AND%20FISH.pdf
  • Garcia, F., Simal, G. (2005): Polycyclic aromatic hydrocarbons in smoke from different woods and their transfer during traditional smoking into chorizo sausages with collagen and tripe casings. Food Additives & Contaminants, 22: 1-8.
  • Giunn, P.J. Cartner, M.E., Makey, B.K., Cartner, G.R. (1999): Clinical Veterinary Microbiology, Virginia, U. S.A.
  • ICMSF (International Commission on Microbiological Specifications for Food) (1986): Microorganisms in Foods 2, Sampling for Microbiological Analysis: Principles and Specifications 2nd ed. Blackwell science, Oxford. pp 753 -760
  • Kaneko, S. (1976): Smoked meat and microorganisms. New Food Ind. 18, 17-23. In A review of Japanese studies. Fish smoking and drying. The effict of smoking and drying on the nutritional properties of fish (ed. T. Moto) (1988). Elsevier Applied Science (ed. J. R. Burt), pp. 91-120.
  • Krasemann, S. (2006): History of fish smoking. http://www.finesalmon.com/Salmon_Food/A_History_of_Smoke_Preservation.asp.
  • Nerqua ye- Tetieh, G.A., Quashie-Sam, S.L., Dassah, A.L. (2002): Evaluation of fuel wood quality of four tree species used for fish smoking in the Sene District of the Brong Ahafo Region of Ghana. Ghana journal of Agricultural Science 87-94.
  • Norman, N.P., Joseph, H.H. (1996): Food Science, 5th Edition, Springer publisher pp 593.
  • Obande, R.A. (2009): Hand book on fish processing and Preservation techniques, swisston digital press, p22.
  • Okonta, A.A., Ekelemu, J.K. (2005): A preliminary study of micro-organisms associated with fish spoilage in Asaba, Southern Nigeria. Proceedings of the 20th Annual Conference of the Fisheries Society of Nigeria (FISON), Port Harcourt, 14th-18th November, 557-560 pp.
  • Okoso-Amaa, K., Eyeson, K.K., Bonsu, L., Nerquaye-Tetteh, G.A. (1978): Report on the activities of the processing sub-committee. GHI IDRC. Fishery Research and Development Project. Food Research Institute, Accra, Ghana.
  • Olayemi, F.F, Adedayo, M.R., Bamishaiye, E.I., Awagu, E.F. (2011): Proximate composition of catfish (Clarias gariepinus) smoked in Nigerian stored products research institute (NSPRI): Developed kiln. Int.J. Fisheries and Aquaculture. Vol. 3(5), pp. 95-97, Available online at http://www.academicjournals.org/IJFA.
  • Omojowo, F.S., Idris, G.L., Ihuahi, J.A. (2009): Comparative Assessment of Potassium Sorbate and Sodium Metabisulphite on the Safety and Shelf Life of Smoked Catfish. Nature and Science, 7(10): 10-17.
  • Plahar, W.A., Nti, C.A., Steiner-Asiedu, M. (1996): Studies on fish consumption patterns and fish quality at household level in the middle belt districts of Ghana. A Project Report submitted under the Ghana/Netherlands Regional Artisanal Fish Processing and Applied Research Project. Food Research Institute, CSIR, Accra, Ghana
  • Plahar, W.A., Pace, R.D., Lu, J.Y. (1991): Effects of storage methods on the quality of smoked-dry herring (Sardinella eba). Journal of Science Food and Agriculture, 57: 597-610.
  • Trade Invests Nigeria, (2010). Trade invests Nigeria News letter Website, March, 2010 Issue 27, published by Africa investment publishing.

Year 2015, Volume 1, Issue 1, 12 - 18, 01.01.2015

Victoria Offuene Ayuba Victor Tosin KOMODA Simon İhie IKAPE

https://doi.org/10.3153/JFHS15002

Abstract

References

  • Abdullahi, M.N. (2011): Organoleptic assessment and proximate composition of Heterobranchus longifilis smoked with various energy sources. Post graduate diploma thesis, University of Agriculture Makurdi.
  • Akinneye, J.O., Amoo, I.A., Arannilewa, S.I. (2007): Efects of drying methods on the nutritional composition of three species of (Bonga sp, Sardinella sp and Hetrotis niloticus. Journal of Fisheries International, 2(1): 99-103.
  • AOAC (2000): Official Methods of the Association of Official Analytical Chemist 15th Ed., AOAC, Arlington, Verginia, pp. 275-276.
  • Ayuba V. O., Alhassan M.I., Jimmy U.U. (2013): Assessment of the microbial load of smoked sardine (Sardina pilchardus, Walbaum, 1792) sold in Makurdi Markets. International Journal of Current Microbiology and Applied Sciences, 2(9): 277-287
  • Ayuba, V.O., Omeji, S.O. (2006): Effect of insect infestation on the shelf life of smoked dried fish. Proceedings of the 21st Annual Conference of the Fisheries Society of Nigeria (FISON), Calabar, 13th-17th November, pp. 357 359.
  • Collins, C.H., Grange, J.M., Lyne, P.M. (1999): Fish toxicology. Microbiological methods. pp. 160-171.
  • Doyle, E.M. (2007): Microbial Food spoilage- Losses and Control Strategies. Food Research Institute, University of Wisconsin – Madison, WI 53706.
  • Eyo, A.A. (2000): Fish processing technology in the tropics. University of Ibadan Press. pp. 165-168.
  • Eyo, A.A. (2001): Fish Processing Technology in the Tropics. A publication of National Institute for Fresh water Fisheries Research (NIFFR).PMB 6006, New Bussa, Nigeria.
  • Fafioye, O.O., Fagbohun, T.R., Olubanjo, O.O. (2008): Fungal Infestation and Nutrient Quality of Traditionally Smoke-Dried Freshwater Fish. Turkish Journal of Fisheries and Aquatic Science, 8: 7-13.
  • FSSAI (Food Safety and Standard Authority of India) (2012): Manual of methods of analysis of food and fish products. Lab manual 6. pp 80, available at http://fssai.gov.in/Portals/0/Pdf/15Manuals/MEAT%20AND%20FISH.pdf
  • Garcia, F., Simal, G. (2005): Polycyclic aromatic hydrocarbons in smoke from different woods and their transfer during traditional smoking into chorizo sausages with collagen and tripe casings. Food Additives & Contaminants, 22: 1-8.
  • Giunn, P.J. Cartner, M.E., Makey, B.K., Cartner, G.R. (1999): Clinical Veterinary Microbiology, Virginia, U. S.A.
  • ICMSF (International Commission on Microbiological Specifications for Food) (1986): Microorganisms in Foods 2, Sampling for Microbiological Analysis: Principles and Specifications 2nd ed. Blackwell science, Oxford. pp 753 -760
  • Kaneko, S. (1976): Smoked meat and microorganisms. New Food Ind. 18, 17-23. In A review of Japanese studies. Fish smoking and drying. The effict of smoking and drying on the nutritional properties of fish (ed. T. Moto) (1988). Elsevier Applied Science (ed. J. R. Burt), pp. 91-120.
  • Krasemann, S. (2006): History of fish smoking. http://www.finesalmon.com/Salmon_Food/A_History_of_Smoke_Preservation.asp.
  • Nerqua ye- Tetieh, G.A., Quashie-Sam, S.L., Dassah, A.L. (2002): Evaluation of fuel wood quality of four tree species used for fish smoking in the Sene District of the Brong Ahafo Region of Ghana. Ghana journal of Agricultural Science 87-94.
  • Norman, N.P., Joseph, H.H. (1996): Food Science, 5th Edition, Springer publisher pp 593.
  • Obande, R.A. (2009): Hand book on fish processing and Preservation techniques, swisston digital press, p22.
  • Okonta, A.A., Ekelemu, J.K. (2005): A preliminary study of micro-organisms associated with fish spoilage in Asaba, Southern Nigeria. Proceedings of the 20th Annual Conference of the Fisheries Society of Nigeria (FISON), Port Harcourt, 14th-18th November, 557-560 pp.
  • Okoso-Amaa, K., Eyeson, K.K., Bonsu, L., Nerquaye-Tetteh, G.A. (1978): Report on the activities of the processing sub-committee. GHI IDRC. Fishery Research and Development Project. Food Research Institute, Accra, Ghana.
  • Olayemi, F.F, Adedayo, M.R., Bamishaiye, E.I., Awagu, E.F. (2011): Proximate composition of catfish (Clarias gariepinus) smoked in Nigerian stored products research institute (NSPRI): Developed kiln. Int.J. Fisheries and Aquaculture. Vol. 3(5), pp. 95-97, Available online at http://www.academicjournals.org/IJFA.
  • Omojowo, F.S., Idris, G.L., Ihuahi, J.A. (2009): Comparative Assessment of Potassium Sorbate and Sodium Metabisulphite on the Safety and Shelf Life of Smoked Catfish. Nature and Science, 7(10): 10-17.
  • Plahar, W.A., Nti, C.A., Steiner-Asiedu, M. (1996): Studies on fish consumption patterns and fish quality at household level in the middle belt districts of Ghana. A Project Report submitted under the Ghana/Netherlands Regional Artisanal Fish Processing and Applied Research Project. Food Research Institute, CSIR, Accra, Ghana
  • Plahar, W.A., Pace, R.D., Lu, J.Y. (1991): Effects of storage methods on the quality of smoked-dry herring (Sardinella eba). Journal of Science Food and Agriculture, 57: 597-610.
  • Trade Invests Nigeria, (2010). Trade invests Nigeria News letter Website, March, 2010 Issue 27, published by Africa investment publishing.

Details

Subjects Science
Journal Section Articles
Authors

Victoria Offuene Ayuba This is me
Department of Fisheries and Aquaculture, University of Agriculture Makurdi
Nigeria

Victor Tosin KOMODA This is me
Department of Fisheries and Aquaculture, University of Agriculture
Nigeria

Simon İhie IKAPE This is me
Department of Fisheries and Aquaculture, University of Agriculture Makurdi
Nigeria

Publication Date January 1, 2015
Application Date November 25, 2014
Acceptance Date December 7, 2014
Published in Issue Year 2015, Volume 1, Issue 1

Cite

Bibtex @short communication { jfhs289431, journal = {Food and Health}, eissn = {2602-2834}, address = {Vidin Caddesi No:28 D:4 Kocamustafapaşa 34107 Fatih İstanbul}, publisher = {Özkan ÖZDEN}, year = {2015}, volume = {1}, number = {1}, pages = {12 - 18}, doi = {10.3153/JFHS15002}, title = {SUITABILITY OF CORN HUSK AND COW DUNG AS ALTERNATIVES TO FUEL WOOD FOR SMOKING FISH}, key = {cite}, author = {Ayuba, Victoria Offuene and Komoda, Victor Tosin and Ikape, Simon İhie} }
APA Ayuba, V. O. , Komoda, V. T. & Ikape, S. İ. (2015). SUITABILITY OF CORN HUSK AND COW DUNG AS ALTERNATIVES TO FUEL WOOD FOR SMOKING FISH . Food and Health , 1 (1) , 12-18 . DOI: 10.3153/JFHS15002
MLA Ayuba, V. O. , Komoda, V. T. , Ikape, S. İ. "SUITABILITY OF CORN HUSK AND COW DUNG AS ALTERNATIVES TO FUEL WOOD FOR SMOKING FISH" . Food and Health 1 (2015 ): 12-18 <https://jfhs.scientificwebjournals.com/en/pub/issue/27510/289431>
Chicago Ayuba, V. O. , Komoda, V. T. , Ikape, S. İ. "SUITABILITY OF CORN HUSK AND COW DUNG AS ALTERNATIVES TO FUEL WOOD FOR SMOKING FISH". Food and Health 1 (2015 ): 12-18
RIS TY - JOUR T1 - SUITABILITY OF CORN HUSK AND COW DUNG AS ALTERNATIVES TO FUEL WOOD FOR SMOKING FISH AU - Victoria Offuene Ayuba , Victor Tosin Komoda , Simon İhie Ikape Y1 - 2015 PY - 2015 N1 - doi: 10.3153/JFHS15002 DO - 10.3153/JFHS15002 T2 - Food and Health JF - Journal JO - JOR SP - 12 EP - 18 VL - 1 IS - 1 SN - -2602-2834 M3 - doi: 10.3153/JFHS15002 UR - https://doi.org/10.3153/JFHS15002 Y2 - 2014 ER -
EndNote %0 Food and Health SUITABILITY OF CORN HUSK AND COW DUNG AS ALTERNATIVES TO FUEL WOOD FOR SMOKING FISH %A Victoria Offuene Ayuba , Victor Tosin Komoda , Simon İhie Ikape %T SUITABILITY OF CORN HUSK AND COW DUNG AS ALTERNATIVES TO FUEL WOOD FOR SMOKING FISH %D 2015 %J Food and Health %P -2602-2834 %V 1 %N 1 %R doi: 10.3153/JFHS15002 %U 10.3153/JFHS15002
ISNAD Ayuba, Victoria Offuene , Komoda, Victor Tosin , Ikape, Simon İhie . "SUITABILITY OF CORN HUSK AND COW DUNG AS ALTERNATIVES TO FUEL WOOD FOR SMOKING FISH". Food and Health 1 / 1 (January 2015): 12-18 . https://doi.org/10.3153/JFHS15002
AMA Ayuba V. O. , Komoda V. T. , Ikape S. İ. SUITABILITY OF CORN HUSK AND COW DUNG AS ALTERNATIVES TO FUEL WOOD FOR SMOKING FISH. Food Health. 2015; 1(1): 12-18.
Vancouver Ayuba V. O. , Komoda V. T. , Ikape S. İ. SUITABILITY OF CORN HUSK AND COW DUNG AS ALTERNATIVES TO FUEL WOOD FOR SMOKING FISH. Food and Health. 2015; 1(1): 12-18.
IEEE V. O. Ayuba , V. T. Komoda and S. İ. Ikape , "SUITABILITY OF CORN HUSK AND COW DUNG AS ALTERNATIVES TO FUEL WOOD FOR SMOKING FISH", Food and Health, vol. 1, no. 1, pp. 12-18, Jan. 2015, doi:10.3153/JFHS15002
 Download Cover Image

ustresim_2021_1.png

journal is licensed under a CreativeCommons Attribtion-ShareAlike 4.0 International Licence 14627 13310

openaccess.jpgOpen Access Statement:

This is an open access journal which means that all content is freely available without charge to the user or his/her institution. Users are allowed to read, download, copy, distribute, print, search, or link to the full texts of the articles, or use them for any other lawful purpose, without asking prior permission from the publisher or the author. This is in accordance with the BOAI definition of open access.