Comparative Proximate Composition of Liza Falcipinnis and Sardinella Maderensis Smoked Using Improve Niomr and Locally Improvised Drum Kilns

This study was carried out to determine and compare the proximate composition of smoked Liza falcipinnis and Sardinella maderensis using improved NIOMR and local drum smoking kilns. Data were collected in triplicates and analyzed using t-test. The values obtained from the proximate analysis of smoked L. falcipinnis using Drum kiln and the NIOMR kiln respectively were: Moisture (11.70 and 9.63)%, Protein (52.28 and 61.60)%, Ash (14.30 and 15.59)%, Carbohydrate (7.06 and 1.37)%, Fibre (3.79 and 2.94)%, Fat (12.93 and 8.24 )% respectively, while smoked S. maderensis using Drum kiln and NIOMR kiln were: Moisture (10.22 and 7.71)%, Protein (59.58 and 65.55)%, Ash (19.00 and 18.20)%, Carbohydrate (1.89 and 0.43)%, Fibre (2.97 and 1.83)%, Fat (6.35 and 6.29)% respectively. From the result, moisture, carbohydrate, fibre and fat content of L. falcipinnis smoked with drum kiln was higher than that of the NIOMR kiln with exception to protein and ash which was higher using NIOMR kiln. While the protein and ash content of S.maderensis smoked with NIOMR kiln was higher than that of the drum kiln with exceptions to moisture, carbohydrate and fibre which was higher in the drum kiln. Therefore, the use of NIOMR kiln as against the drum kiln was recommended as it retained higher level of the proximate composition of L. falcipinnis and S. maderensis. Keywords: Proximate composition; Smoking kiln; Fish; Processing; Preservation