Development and Production of Snack from Clarias gariepinus (Burchell 1822) and Ipomea batatas (L.) Lam

Abstract

A new type of food was produced from Clarias gariepinus and Ipomea batatas called fish snack. Fillets were made from catfish and spiced using a combination of garlic, onion, pepper and ginger. The spiced fillets were smoked-dried using a combination of smoking kiln and multipurpose dryer. Sweet potato flakes were produced from the fresh tubers by pre-gelatinization and dehydration. Moisture and oil content, peroxide value and organoleptic assessment was conducted on the snack containing fish fillets and sweet potato flakes before packaging in a polythene bag. The snack was stored for three months at an average temperature and relative humidity of 28oC and 80 % respectively. Shelf-life study for three months showed an increase in moisture content and peroxide values of fish fillets from an initial value of 5.96% -10.30% and 0.98% -2.86% respectively. Moisture content of potato flakes also increased from an initial value of 3.80% - 8.67%. However, oil content value of the fillets reduced from 20.01% - 19.19%. The microbial count results were below the safe limit. The overall assessment of the organoleptic quality of the snack was considered good which showed no significant difference (p>0.05) compared to the initial. Significant differences (p<0.05) existed between the data obtained for the chemical parameters, but were still within the safe limits. The result show that the product is acceptable and safe for consumption in the third month and this product is expected to offer a new variety of snack and also add value to the fish and potato food chain.
Keywords: snack, organoleptic, fish fillets, potato flakes, moisture