Proximate Composition and Sensory Evaluation of Fish Burgers Produced from Tilapia and Catfish in Plateau State

Value addition through fish product development represents a promising strategy for improving the profitability of fish farming enterprises and expanding consumer markets in North Central Nigeria. This study evaluates the proximate composition and sensory acceptability of fish burgers produced from Nile tilapia and African catfish raised at a demonstration farm in Jos, Plateau State. Fish burgers were formulated from three recipes using tilapia only, catfish only, and a 50:50 blend of both species, incorporating standard binding and flavouring ingredients. Proximate analysis was performed according to AOAC methods for moisture, crude protein, crude fat, ash, and nitrogen-free extract. A semi-trained sensory panel of 30 respondents assessed colour, texture, flavour, aroma, juiciness, and overall acceptability on a 9-point hedonic scale. Results showed that crude protein content ranged from 18.4% to 23.7% across formulations, with the catfish-only burger recording the highest protein content. The 50:50 blend burger scored highest in all sensory attributes, achieving a mean overall acceptability score of 7.8 out of 9. Moisture content and fat levels of all three formulations were within the range reported for commercially produced fish burgers. The study demonstrates the technical and sensory feasibility of producing acceptable fish burgers from locally farmed species in Jos and recommends the development of small-scale fish processing enterprises targeting the growing urban food service market in Plateau State.

Keywords: fish burger, proximate composition, sensory evaluation, Oreochromis niloticus, Plateau State