COMPARATIVE EXTRACTION OF FISH OIL FROM Brycinus nurse AND Hydrocinus forskahlii WITH VALUE ADDED SPICE PRODUCTION FROM THE RESIDUAL CARCASS

This study sought to compare extraction of fish oil from Brycinus nurse and Hydrocynus forskahlii with value-added spice production from their residual carcass. The aim of the study was to: assess the quality and nutrient composition, compare the oil yields from both fish species, and evaluate the quantity and quality of fish oil produced from Brycinus nurse and Hydrocynus forskahlii. The fish samples were boiled for about two hours at temperatures between 90-degrees Celsius to -98o until oil separation was observed. The chaff was ground into powder with use of a 3G blender and mixed with some grounded spices (ginger, garlic, black pepper, nutmeg, coriander, cinnamon, fennel seed, and table salt) for the preparation of fish spices. The findings revealed that H. forskahlii takes more time to produce oil than B. nurse. However, results revealed that, quantity of oil produced from B. nurse had higher oil, measuring 420ml compared to H. forskahlii which had only 60ml of the oil extracted. The quality of fish oil by characterization of acid value, saponification, and relative density of the two species were found to be within the recommended value of less than 165 -195 mgKOH/g oil. These elements help in improving the fish oil quality in terms of taste, colour, odour, and its shelf life. This study demonstrates the efficiency of the boiling method in oil extraction and underscores the importance of bio-utilization of fish chaff for food product development and waste reduction in small-scale fish oil processing.