Nutritional and socio-economic analyses of processed catfish (Clarias gariepinus) using three kilns in Lagos State, Nigeria

Abstract

Smoke-drying is a major way of processing catfish and this prompted the study of nutritional and socio-economic assessment of smoke-dried catfish in Makoko fish market in Lagos State, Nigeria. Standard methods were utilised for the analyses of proximate content and the administration of 25 structured questionnaires to the catfish processors in the Fish Market. The fish smoked-dried in Traditional Drum Kiln (TDK) had the highest protein content (61.42±1.86g/100g), highest ash content (10.73±1.80g/100g) but lowest fat (3.19±0.91g/100g) and fibre content (1.84±0.36g/100g). However, the highest contents of fat (12.81±1.72g/100g), fibre (4.50±1.13g/100g) and moisture (37.58±7.10g/100g) were obtained in fish smoked-dried with Oil Drum Kiln (ODK). Fifty percent (50%) of processors who smoke-dried catfish in Makoko fish market used TDK, 30% used ODK while 20% of the processors used Lagos State Kiln (LSK). Weekly fixed cost of smoke-drying was found to be lowest using TDK at ₦500 while the highest weekly costs was found with LSK at ₦1,250. The variable costs were the same regardless of the type of kiln to be used in the smoke-drying process. The weekly profit was estimated at ₦49,750, ₦50,450 and ₦50,500 for LSK, ODK and TDK, respectively. The study showed that smoke-drying business is profitable and TDK yields more profit with good quality smoke-dried catfish.