115 - 118 Yola

The aim of the study was to assess the organoleptic differences of Clarias gariepinus smoked with two different energy sources, Anogeissus leiocarpus and Tamarindus indica with the help of a hedonic scale and to determine possible proximate composition difference between the smoked products. Smoking of the fishes was carried out for 4 hours using traditional smoking kiln, the chemical analysis on the determination of moisture content, ash, crude protein, lipid and carbohydrate were carried out according to AOAC (1990) and hedonic scale was used to determine the organoleptic properties of the fish. The results of the sensory evaluation showed a strong organoleptic difference between the treatments in relation to the color, texture, taste and overall acceptability while more preference was observed for treatments smoked with Tamarindus indica which was characterized with more juiciness, more tenderness and a greater overall acceptability and for Anogeissus leiocarpus were poorer color and tenderness but better proximate quality. Fish smoked with Anogeissus leiocarpus recorded lower moisture, but higher dry matter, ash and crude protein content in comparison to fish smoked with Tamarindus indica. Organoleptic differences can be related to proximate analysis. It is therefore recommended that a knowledge of the energy source that can add value to smoked cultured fish be known so as to improve commercial value Key; Clarias gariepinus, smoking, Anogeissus leiocarpus, Tamarindus indica, proximate composition