Impact of different drying techniques on the quality attributes of African catfish (Clarias gariepinus) in Makurdi

This study evaluated the effects of different drying methods on the nutritional, sensory, and mineral quality of African catfish (Clarias gariepinus), with the aim of identifying the most effective preservation technique. Fresh Clarias gariepinus specimens were obtained and processed at Joseph Sarwuan Tarka University, Makurdi. Fish were uniformly filleted and subjected to sun drying, oven drying, and smoke drying. Samples were periodically monitored for drying consistency and analyzed for proximate composition, mineral content, and sensory attributes using standard laboratory procedures. Smoke-dried samples recorded the highest crude protein (68.55%), ash (8.53%), and essential minerals, including calcium and potassium, while maintaining moderate fat levels. Oven drying resulted in the lowest moisture content (7.51%) and the highest fat content (10.49%), indicating improved shelf stability. Sun drying showed the lowest protein retention and the highest carbohydrate content. Sensory evaluation revealed smoked fish as the most preferred in flavor, aroma, and overall acceptability, followed by oven-dried samples. Smoke drying proved to be the most effective method for preserving the nutritional, sensory, and mineral qualities of Clarias gariepinus, followed by oven drying, while sun drying was least efficient. The findings provide useful guidance for fish processors and households in selecting appropriate drying methods to enhance product quality, shelf life, and consumer acceptance.