Science Research 2017; 5(5): 65-71 http://www.sciencepublishinggroup.com/j/sr doi: 10.11648/j.sr.20170505.11 ISSN: 2329-0935 (Print); ISSN: 2329-0927 (Online) Effect of Processing on the Chemical and Microbiological Qualities of African Arowana (Heterotis niloticus), a Species of the bonytongue Fish Olusegun A. Olaoye1, *, Iniobong G. Lawrence2, Yemi T. Ayanbukola2 1Department of Food Science and Technology, Michael Okpara University of Agriculture, Umudike, Nigeria 2Department of Food Technology, Federal Polytechnic, Offa, Nigeria Email address:
[email protected] (O. A. Olaoye),
[email protected] (Y. T. Ayanbukola) To cite this article: Olusegun A. Olaoye, Iniobong G. Lawrence, Yemi T. Ayanbukola. Effect of Processing on the Chemical and Microbiological Qualities of African Arowana (Heterotis niloticus), a Species of the bonytongue Fish. Science Research. Vol. 5, No. 5, 2017, pp. 36-42. doi: 10.11648/j.sr.20170505.11 Received: August 24, 2016; Accepted: May 20, 2017; Published: November 28, 2017 Abstract: In the present investigation, African arowana (Heterotis niloticus) fish samples were subjected to drying and smoking separately in order to evaluate the effect of low and elevated temperatures on the chemical and microbiological qualities of resulting product. The different temperatures used during drying included 50°C (SampDried50), 60°C (SampDried60), 80°C (SampDried80) and 100°C (SampDried100) and 120°C (SampDried120). Cold smoking (smoking at 45- 50oC) and hot smoking (smoking at 75-80°C) were also used in producing smoked Heterotis niloticus. Analysis of the dried and smoked Heterotis niloticus samples indicated that the SampDried120 had the highest protein content of 37.98% while 4.12% was recorded for the SampSmoked75-80 sample as the highest ash content.