Evaluation of the Nutritional Composition of Selected Smoked Fish Species Sold in Markets in Enugu State

Smoked fish constitutes a significant dietary protein source for households across Enugu State, South East Nigeria, where urban and rural consumers rely heavily on traditionally processed fish products. This study evaluates the proximate composition, mineral content, and microbiological quality of four commonly traded smoked fish species, namely Clarias gariepinus, Scomber scombrus, Ethmalosa fimbriata, and Sardinella aurita, sampled from three major markets in Enugu municipality. Fish samples were purchased from randomly selected vendors and analysed for moisture content, crude protein, crude fat, ash, crude fibre, and nitrogen-free extract using AOAC standard methods. Mineral analysis for calcium, phosphorus, potassium, iron, and zinc was performed by atomic absorption spectrophotometry. Microbiological quality was assessed by total viable count, coliform count, and Salmonella detection. Results revealed that crude protein content ranged from 47.3% to 61.8% across species on a dry weight basis, confirming smoked fish as a concentrated protein source. Moisture content was highest in Clarias gariepinus samples (18.4%), indicating greater susceptibility to microbial spoilage. Total viable counts exceeded the recommended maximum of 10^6 CFU/g in 28% of samples, attributed to post-smoking recontamination during open market display. Iron and zinc contents were nutritionally significant across all species. The findings highlight the importance of improved smoking technologies and hygienic market practices to preserve the nutritional value and safety of smoked fish in Enugu State markets.

Keywords: smoked fish, proximate composition, microbiological quality, Enugu State, artisanal processing