DETERMINATION OF THE EFFECT OF SALT AND GARLIC ON THE BIOCHEMICAL COMPOSITION (PROXIMATE COMPOSITION) OF SMOKED-DRIED (CLARIAS GARIEPINUS)

This study aimed to investigate the impact of salt (sodium chloride) and garlic (Allium sativum)
treatments on the biochemical composition of smoked Clarias gariepinus (African catfish). The
fish samples were analyzed for moisture, ash, protein, fat, fiber, and nitrogen-free extract according to
AOAC (2003) methods. Based on the result, Garlic-treated fish had the highest protein content
(34.17%) and the lowest moisture content (4.06%), indicating garlic's superior effectiveness in
protein preservation and moisture reduction. Salt-treated fish exhibited the highest ash content
(14.04%), suggesting salt’s contribution to mineral content. The combination of salt and garlic
resulted in the highest lipid content (29.13%), highlighting the synergistic effect of these two
additives in lipid retention. It is concluded that garlic is most effective for protein preservation,
while salt enhances the mineral content of smoked fish. The combination of salt and garlic
provides the best lipid retention. These findings support the use of garlic and salt as key
preservatives for optimizing the biochemical quality of smoked fish.