EFFECTS OF GINGER (Zingiber officinale) and CLOVE (Syzygium aromaticum) EXTRACTS ON THE QUALITY OF Clarias gariepinus PROCESSED WITH KAINJI MODIFIED DRUM KILN

The research was aimed to evaluate the preservative effects of Ginger and Clove extract on quality shelf-life Clarias gariepinus processed with Kainji Modified Drum Kiln. Thirty six (36) species were obtained from Kabod Fish Farm, Jimeta-Yola. Phytochemical compositions ginger clove indicated presence Saponins, Flavonoids Tannins in both Clove, while Glycosides, Steroids Trepenoids only detected Cloves. Catfish samples immersed aqueous solution prepared (Ginger Aqueous Solution (GAS) (CAS)) separately transferred Kiln for smoking. Data analyzed using ANOVA. There no significant difference (P>0.05) all fish treated ginger, combine (ginger clove). proximate composition freshly preserved C. showed low crude protein (36.31 – 42.47 g/100g Dry matter) lipid (16.65 24.35g/100g (50.80– 56.87 decreases (14.98 19.00 matter). results show that combined clove) as preservatives prior processing indicates effectiveness these controlling yeast mold growth capable inhibiting microbial stored products by improvement development packaging (using cost local materials) good storage conditions will protect against spoilage breakages more than twelve (12) weeks without any insect