International Journal of Applied Microbiology and Biotechnology Research
ISSN: 2053-1818
Vol. 4(2), pp. 15-20, February 2016



Proximate composition and acceptability of Bunyi youri: A traditional Nigerian fermented solar tent dried fish condiment

Paul Y. Idakwo*, Mamudu H. Badau, Amin O. Igwegbe, and Charles A. Negbenebor

Department of Food Science and Technology, Faculty of Engineering, University of Maiduguri, P. M. B. 1069, Maiduguri, Borno State, Nigeria.

*To whom correspondence should be addressed. E-mail: paulidakwo@yahoo.com; amanjide1964@yahoo.com.

Received 31 December, 2015; Received in revised form 28 January, 2016; Accepted 03 February, 2016.

Abstract


Keywords:
Bunyi youri, Fermentation, Proximate analysis, Nile perch, Solar-tent drier.


In this study, fish were fermented for 24 h and then dried adopting improved methods, namely: Use of glucose to reduce fermentation time, clove for its bactericidal effect and solar tent drier for enhanced drying. The results obtained indicate a significant decrease (P≤0.05) in the moisture content and a significant increase (P≤0.05) in protein, fat, and ash contents of the processed products when compared with the fresh fish sample. An inverse relationship was also observed between the moisture content and the concentration of other nutrients. Treated samples varied significantly (P≤0.05) in their protein contents from that of the control; whereas no significant difference (P≥0.05) was recorded between the control samples and those treated with a combination of 2 and 0.6% glucose and clove, respectively. In all cases the value ranged from 60.51±1.85 and 63.69±0.31%, the ash content of the treated samples showed significant increase (P≤0.05) when compared with the commercial and laboratory controls. There was no significant difference (P≥0.05) in the carbohydrate content of the controls and the treated samples when compared with the fresh fish sample. Also, there was a significant difference (P≤0.05) in the energy values recorded from the controls and the fresh fish sample [(443.81±1.74 to 444.59±7.43 and 86.57±1.96) Kcal/100 g respectively]. The energy values for all the treated samples showed significant differences (P≤0.05) with those of the controls and the fresh sample. This value ranged between 447.38±1.84 and 455.78±6.10 Kcal/100 g for the treated samples. It was concluded that a highly nutritious and acceptable Bunyi youri could be produced from Nile perch when treated with a combination of 2% glucose and 0.6% clove concentrations.

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