Consumers all over the world are increasingly becoming aware of the health and nutrition status of fish and fishery products.
There have develop some preference for fish species and even their processing methods. This study aims to investigate the
effects of two drying methods (smoking and oven drying) on the biochemical components and organoleptic properties of two
less preferred food fishes abundant in the study area. The fish samples Mormyrus rume and Labeo coubie were purchased
from fresh landings of fishermen at Ahaha beach. The biochemical assay of the moisture, protein, fat, carbohydrate, ash,
calcium (Ca), magnesium (Mg), phosphorus (P), iron (Fe), sodium (Na) and potassium (K) were conducted in the labouratory
using standard methods. The proximate composition of raw M. rume was determined as moisture 70.38%, protein 17.43%,
carbohydrate 1.13%, fat 5.93% and ash 2.77% while oven dried were 18.78, 63.85, 3.37, 8.73 and 7.58% respectively. All the
proximate parameters and gross energy level investigated were higher (p < 0.05) in M. rume except the moisture content of
dried samples of L. coubie. The mineral content were in the order Ca < Mg < Fe < Na < P and < K in both species and were
higher in M. rume except Na. The drying methods showed increase in the proximate and mineral compositions in the order
raw < smoking and < oven drying except moisture content that decreased respectively is both species. Organoleptic properties
revealed that dried samples (smoked and oven) were not significantly different (p < 0.05) in taste, flavour, texture and overall
acceptance, however while oven dried had better colour (4.33), smoked dried taste (4.63) better. The drying methods shows
concentration of the required nutrients in human diets and were also found to be most palatable by the panellist. To improve
fish nutrient quality smoke and oven drying should be encourage.
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