EFFECT OF SCENT LEAF (Ocimum gratissimum) CURING ON Clarias gariepinus SMOKED WITH SOYBEAN (Glycine max) SHELL BRIQUETTES AS A SUBSTITUTE FOR FIREWOOD

Abstract

This study evaluated the effects of scent leaf (Ocimum gratissimum) curing on the organoleptic properties, proximate composition, and mineral content of smoked African catfish (Clarias gariepinus) processed using soybean shell briquettes as an eco-friendly fuel source. A Completely Randomized Design (CRD) was adopted with three treatments: T1 (control without curing), T2 (fresh scent leaf paste), and T3 (dried scent leaf pulp). The fish samples were smoked and assessed over a five-week storage period. Results showed that scent leaf curing had no significant effect (p>0.05) on sensory qualities such as colour and texture. However, significant improvements (p<0.05) were observed in the nutritional composition, particularly in essential minerals including potassium, calcium, magnesium, and phosphorus. The dried scent leaf treatment (T3) recorded the lowest moisture content (16.33%) at week five, indicating better preservation ability and shelf stability. The study concludes that combining scent leaf curing with soybean shell briquettes enhances the nutritional quality and preservation of smoked fish without affecting sensory acceptability. This sustainable processing method offers a practical value-addition strategy for small-scale fish processors, contributing to food security, improved fish preservation, and environmental conservation.