Main Article Content
Abstract
Investigations on the use of Heterotis niloticus in production of fish sauce noodles and chin-chin was carried out with the view to add value to the fish species. Organoleptic test (before and after storage) were also carried out. The fish sauce, noodle and chin-chin were made using Heterotis niloticus flesh and some ingredients such as sweet pepper, sesame, ginger, sugar, table salt, vegetable oil, maggi, wheat flour and baking powder purchased from North-bank market, Markurdi. The fish were weight, descaled, beheaded, degutted and washed. Fish flesh, gut, and bones were weighed separately. Fillets were steamed and mashed after weighing. The products were made and organoleptic assessments were carried out. The data obtained from the assessment were subjected to descriptive statistics. The result revealed that, No significance difference in noodles at both 0 and 3 months. The organoleptic test of fish noodles shows that there is significance difference in appearance, flavor, taste, and texture and general acceptability in 0 and 3 months of storage. No difference in fish chin-chin appearance in fresh and after storage while difference were observed in flavor, taste , general acceptability and texture in 0 and 3 months of storage. General acceptability, texture and taste are significantly different at (0.05) confidence level. However there is no significant difference on flavor and appearance in both 0 and 3 months with P-value each greater than 0.05 confident level. The production of fish sauce, noodles and chin-chin using Heterotis niloticus flesh can improve the market value and aquaculture potentials of the fish species which has been discriminated because of its poor taste and bony natures despites its excellent muscle quality.