Effect of spice treatment on the proximate composition of fish floss from catfish (Clarias gariepinus)

Abstract

This study investigated the production and proximate composition of fish floss from African catfish (Clarias gariepinus), with emphasis on the effects of spice treatments on the nutritional quality and storage stability. Fresh fish samples purchased from were processed into floss using s method describe by Isah, 2018 [6], with three (3) treatments per species: control (no spice), ginger, clove, and a ginger-clove combination. Proximate composition was analyzed following AOAC (2015) [2] methods, and data were subjected to one-way analysis of variance (ANOVA) with significance at p<0.05. Results showed that moisture content decreased significantly in the catfish floss without spices but remained more stable in spiced samples, suggesting improved shelf-life. Ash and crude fibre levels were higher in spiced treatments, indicating mineral and dietary fibre contributions from spices. Fat content was more stable in spiced floss, supporting the anti- oxidative role of ginger and clove, while protein values were better preserved in spiced treatments compared to controls. Carbohydrate levels declined over storage periods, likely due to non-enzymatic browning and microbial activity. Overall, spiced fish floss demonstrated superior nutritional retention and stability compared to the un-spiced samples. The findings highlight the potential of spice incorporation to enhance the quality, safety, and shelf-life of value-added fish products.