Title: Paste Production From Synodontis Membranaceus Using Different Percentages of Ginger (Zingiber officinale)
Abstract: Synodontis membranaceus was subjected to fermentation (34 +-3 o C) for a period of 4- weeks (one month) with varying concentrations of ginger (5%, 10%, 15%, 20%) and 20% salt as spices to produce paste. The samples were analyzed for proximate composition, pH, microbial load and organoleptic properties at the beginning and end of the fermentation. Results showed steady increase in nutrients such as crude fat, ash, and NFE (nitrogen free extract) but decrease in crude fibre. There were fluctuations in the crude protein of the fermented fish samples. There was an increase in the microbial load of the fermented fish and a slight decrease in the moisture content. The organoleptic test showed preference for taste, aroma, and overall acceptability for fish fermented with 20% ginger.(Researcher.2009;1(5):1-8).(ISSN:1553-9865)
Publication Year: 2009
Publication Date: 2009-01-01
Language: en
Type: article
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Cited By Count: 1
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