Proximate Composition of Selected Smoked Fish Species Sold in Maiduguri Markets, Borno State

This study examined the proximate composition of three commonly smoked fish species, namely Clarias gariepinus, Oreochromis niloticus, and Synodontis schall, sold in major markets across Maiduguri, Borno State, North East Nigeria. Smoked fish constitutes a critical source of animal protein in this region, particularly among low-income households facing food insecurity. Samples were randomly purchased from five markets and analysed for moisture content, crude protein, crude fat, crude fibre, ash content, and carbohydrates following standard Association of Official Analytical Chemists procedures. Results showed that Clarias gariepinus had the highest crude protein content at 58.3 percent on a dry weight basis, while Oreochromis niloticus recorded the highest fat content at 12.6 percent. Moisture content across species ranged from 8.2 to 14.7 percent, with significant variation linked to smoking duration and wood type used by processors. Ash content indicated adequate mineral retention in all species. Samples from open-air stalls exhibited higher moisture levels, raising concerns about microbial proliferation during storage. The study further noted inconsistencies in smoking techniques that affect nutritional quality and shelf life. Findings support the nutritional adequacy of smoked fish as a dietary protein source and highlight the need for standardised processing guidelines to preserve quality. Keywords: proximate analysis, smoked fish, Clarias gariepinus, food security, Borno State