Assessment of consumer acceptance of kilishi of African carp (Labeo coubie Rueppell) and Elephant snout (Hyperopisus bebe occidentalis, Guenther)

This study was carried out to assess consumers' acceptance of kilishi prepared from Labeo coubie and Hyperopisus bebe occidentalis in Sokoto. The organoleptic properties (texture, odour, taste and flavour) of kilishi in its fresh form and under storage for 16 weeks were determined. The mean scores for the organoleptic assessment (6.90 and 7.19 for kilishi of Labeo and Hyperopisus respectively) showed that fish kilishi was highly acceptable. Hyperopisus kilishi recorded slightly higher mean scores for the tested organoleptic properties. The declining pattern of the sensory assessment scores with length of storage indicated that the optimum storage period under the room temperature for kilishi made from the experimental fish species in the study area was 6-8 weeks. Further research on appropriate storage methods is desirable. However, preparation of fish kilishi could be explored as alternative preservation technique to reduce fish spoilage especially during the glut in supply and to diversify fish products

On the production and nutritive value of fish meal from Silver belly (Leiognathus spp.) landings at Rameswaram

Silver belly (Leiognathus Spp.) forms a major fishery in recent years in the Rameswaram island but fetches for the fishermen very low prices ranging from Rs. 0.03 to 0.12/Kg only, there being practically no demand for the fish. The possibilities of utilizing this cheap fish are discussed and the processing method described. During the glut season the cost of production of Silver belly fish meal works out to competitive prices of Rs. 500 to 700/ton. The silver belly fish meal is of high quality with good protein content averaging 57.71% in commercial samples and 61.90% in laboratory samples and with a high pepsin digestibility of 90.0% to 92.5%. The essential amino acid composition of the Silver belly fish meal compares very favorably with other round fish meals, with high contents of lysine, leucine, arginine, isoleucine, methionine, phenyl alanine, threonine and valine. Since there is good demand for fish meal as poultry and cattle food both in the internal and external markets, there is good scope for large scale production and sale of fish meal.