IJAAR 2 (2014) 41-47 ISSN 2053-1265

Quality assessment of processed and packaged garnished Clarias gariepinus and (Swainson) snacks

Olorunfemi, Momodu F.1*, Olagbaju, Akintoye R.1, Umanah, Juliana T.1, Oyelakin, Michael O.1, Awoite, Titilayo M.1, Sanu, Folashade T.1, Ikotun Ibilola O.1, Olawuyi, Odunayo J.2 and Odebode, Adegboyega C.2

1Nigerian Stored Products Research Institute, P. M. B. 5044, Onireke, Ibadan, Oyo State, Nigeria. 2Department of Botany, University of Ibadan, Oyo State, Nigeria.

Article History ABSTRACT Received 20 March, 2014 Fish is a recommended intake in the diets of developing countries’ citizens, Received in revised form 09 where malnourishment and food insecurity is still being experienced. Snail is April, 2014 Accepted 14 April, 2014 also a rich protein-giving food with numerous health benefiting nutrients. Extending the shelf life as well as preserving the quality of fish and snail meat in Key words: developing countries has always been a challenge and source of concern. Shelf life, Quality assessment of cut and cleaned catfishes (Clarias gariepinus) and giant Fish snack, African land snails [Archachatina marginata (Swainson)]; processed into Snail meat, garnished fish and snail snacks were conducted during four months of Mould load. preservation in airtight transparent snack plastics sealed with foil paper. Initial and monthly analyses for mould loads, proximate compositions (moisture content, protein content and ash content), mineral compositions (Iodine and Phosphorus), aesthetics (appearance, aroma and taste) as well as entomological observations were carried out. At the end of four months, all the parameters measured were not significantly different (p<0.05). In a developing country where facilities and technology for long term storage is unavailable, this is an effective way of making fishes and snails readily available in a ready-to-eat form that is Article Type: shelf stable. This will promote healthy diets as well as increase livelihoods and Full Length Research Article incomes of fish/snail farmers, processors and sellers. ©2014 BluePen Journals Ltd. All rights reserved

INTRODUCTION

Fishes in diets are of utmost importance and are handling, processing and distribution provide livelihood extremely perishable food items that supply a good for millions of people as well as providing foreign balance of protein, vitamins, minerals and 10% calories exchange earning to many countries (Opara and Al- content (Agbon et al., 2002; Lee et al., 1994; Akande and Jufiaili, 2006). Clarias gariepinus is widely distributed in Tobor, 1992). Fish is generally low in fat, but it is an Africa and parts of Asia (Vitule et al., 2006). It is excellent source of omega 3 fatty acids. They are widely appreciated by consumers for the quality of its meat accepted on the menu card and form a much cherished (Pruszyński, 2003). In Nigeria, it is mostly smoked and delicacy that cuts across socio-economic age, religious used to prepare a very spicy delicacy called pepper soup, and educational barriers (Adeleye, 1992). Its harvesting, sold at restaurants and relaxation centres. Snails are both low in calories and fat, but high in protein, mineral nutrients and beneficial fatty acids. Over a quarter of the world’s population faces problems of *Corresponding author. E-mail: [email protected]. mineral deficiencies of which iodine is included. Every

Int. J. Adv. Agric. Res. 42

year 60,000 still births, abortions and infant deaths occur purchased from Oje market, were transported to the within days of delivery as a result of iodine deficiency laboratory in Hesian sacks. On arrival, they were de- (Manbir, 2011). Iodine deficiency constitutes the world’s shelled and cleaned from sliminess using alum and major cause of preventable mental retardation ranging distilled water. The cleaned fishes (3 kg) and snails (3 kg) from mild intellectual blunting to overt cretinism. Even were parboiled separately with mixed paste of tomato fewer people realize that iodine deficiency is a serious [Lycopersicum esculentum (250 g)], pepper [Capsicum health problem currently affecting over 740 million people annuum (500 g)], onion [Allium cepa (230 g)], spices in 130 countries (WHO, 2004). A practical way to include {garlic [Allium sativa (17 g)], alligator pepper [Aframomum iodine richly in the body is through the consumption of danielli (6.5 g)], ginger [Zingiber officinale (80 g)]} and snails in our diets (Aboua, 1995). According to Ebenso condiments {curry (8 g), thyme (8 g), Knorr seasoning (8 (2002) and Adinya (2006), snail originated from the south g) and salt [Sodium chloride (20.1 g)]} for 10 min, after of the Sahara in East Africa. Archachatina marginata which the stocks were drained off. The parboiled fish and (Swainson) (Giant African ) belong to the snails were cut into appropriate sizes and dried in phylum mollusc. Its meat is tasty, tender and highly Nigerian Stored Products Research Institute (NSPRI) nutritious. Its tenderness and fine texture makes it the locally fabricated kerosene powered Multipurpose dryer most suitable meat for all ages (Okonta, 2012). They are (MPD) between 55 and 60°C slowly to retain quality for one of the most compact groups of which show a 15 h. wide diversity (Odunaiya, 1995). Imevbore and Condiments and spices were fried in 100 ml of canola Ademosun (1988) also reported that snail meat is oil which were used to garnish the dried fishes and snails. particularly rich in Calcium and Phosphorus, which are It was then allowed to soak for 20 min, after which it was much lower in beef. re-dried in the MPD for 6 h at the previously mentioned Fish and snail are very important sources of temperature. After drying, the garnished dried fish and protein to man. While fishes are highly perishable, snails snails were cooled at room temperature and packaged in are expensive during the dry season when its price food grade airtight transparent snack plastic sealed with increases and affordability is beyond the reach of foil paper. The airtight transparent snack plastics were average people. Moreover, most people find the process kept at ambient temperature in the laboratory shelf. snail preparation time consuming and tiresome because Initial and monthly analyses for Mould loads, proximate it is laborious, especially de-shelling and washing to compositions (moisture content, protein content and ash), remove the sliminess; thereby discouraging interested Mineral compositions (Iodine and Phosphorus), consumers. Their consistent consumption as snacks or aesthetics (appearance, colour and taste) as well as inclusion in diets will help reduce effects of malnutrition insect infestation were carried out for four months. Mould especially in a developing country like Nigeria where a load was determined using the Pour plate method as great proportion of its population are malnourished. The described by Samson et al. (1995). Moisture, ash and production of hygienic garnished fish and snail snacks in protein, iodine and phosphorus contents were determined packages that will retain their quality and make it readily using the procedures of AOAC (2000). All chemicals available in a ready-to-eat (RTE) form; and that can used were of analytical grade. Each analysis was carried easily be accessed on shelves in shops and markets will out in triplicates. therefore encourage their consumptions. This work A questionnaire was designed to evaluate the therefore assessed the quality of garnished fish and snail aesthetics of the fish and snail snacks in terms of snacks packaged in air-tight transparent snack plastics appearance, colour and taste using a seven-point sealed with foil paper with a view that it will be a powerful descriptive Hedonic Scale (7- Like extremely, 6- Like very tool for promoting healthy individual and household diets much, 5- Like moderately, 4- Neither like nor dislike, 3- as well as increasing livelihoods and incomes of fish/snail Dislike moderately, 2- Dislike very much, 1- Dislike farmers, processors and sellers. extremely). A taste panel of 12 judges, consisting of randomly selected post graduate (PhD) students from various departments in University of Ibadan, casual MATERIALS AND METHODS construction workers and Microbiology Unit staffs of the Nigerian Stored Products Research Institute (NSPRI) Fresh catfishes purchased from Eleyele fresh fish market Ibadan were used for the assessment. in Ibadan, Oyo State, Nigeria were placed in large plastic bowls half filled with water and immediately transported to the Food Processing Department of the Nigerian Statistical analyses Stored Products Research Institute (NSPRI) Onireke, Ibadan. Statistical analysis was carried out using SAS 9. 1 At the Department, they were killed, beheaded, version (2003) statistical software and means were degutted, cut and washed with distilled water while snails separated using Duncan Multiple Range Test (DMRT).

Olorunfemi et al. 43

Table 1. Mean mould load of packaged fish and snail snacks.

Mould load (cfu/g) S/N Day Fish Snail 1 0 0.33×103 0.33×103 2 30 0.33×103 0.67×103 3 60 0.67×103 0.33×103 4 90 0.67×103 0.67×103 5 120 0.67×103 0.67×103

Table 2. Mean moisture content of packaged fish and snail snacks.

Moisture content (%) S/N Day Fish Snail 1 0 44.70 49.53 2 30 44.70 49.51 3 60 44.71 49.53 4 90 44.73 49.57 5 120 44.75 49.57

Table 3. Mean mineral compositions of packaged snail snacks.

S/N Day Iodine (mg/100 g) Phosphorus (mg/100 g) 1 0 0.08 875.00 2 30 0.08 874.83 3 60 0.06 874.75 4 90 0.05 874.72 5 120 0.03 874.66

RESULTS AND DISCUSSION may have provided the additional air-tightedness to plastic snack containers used for packaging and storing Mould load was not significantly different (P<0.05) the fish and snail snacks in this work. throughout the four months storage period with mean Table 2 shows the moisture content of the sample values ranging between 0.33-0.67 × 103 cfu/g for both during the experimental period. No significant increase in snacks (Table 1). These values fall within the moisture contents were recorded in both snacks microbiological guideline for RTE food (2007). This is an throughout the four months storage. The moisture indication that packaging and storing of dried products in content of the snail snacks were however significantly airtight transparent snack plastics sealed with foil paper different from that of the fish (P<0.05). may serve as an effective way of preserving its microbial Entomologically, there was no visible insect infestation quality as evidenced in the garnished dried fish and snail observed throughout the four months storage period snacks. This is further buttressed by the work of which further confirms the effectiveness of the storage Engmann et al. (2012) where well-dried snails (Solar tent, container. It is evidenced from Table 3 that the levels of kiln and smoke-dried snails) packaged in rigid plastic Iodine and Phosphorus in the snail snacks were relatively containers and stored at 24±1°C had high increases in high. This may be attributed largely to increase in microbial populations. It was recorded that as the concentration as a result of drying. Drying foods reduces moisture content of the samples increased during the moisture content and so increases the concentration storage, there was corresponding increases in microbial of other nutrients (King and Burgess, 1993). No sig- population for all the differently dried samples. This may nificant differences were recorded in the iodine and be attributed to the absence of the foil paper seal which phosphorus content of the snail during the four months

Int. J. Adv. Agric. Res. 44

Table 4. Mean protein and ash content of packaged fish and snail snacks.

Protein content (%) Ash content (%) SN Day Fish Snail Fish Snail 1 0 68.00 90.15 6.00 8.53 2 30 68.00 90.10 5.67 8.54 3 60 67.80 90.10 5.53 8.47 4 90 67.75 89.90 5.51 8.33 5 120 67.68 89.70 5.50 8.30

Table 5: Mean aesthetics values: appearance, colour and taste of packaged fish and snail snacks.

Appearance Aroma Taste General acceptance S/N Day Fish Snail Fish Snail Fish Snail Fish Snail 1 0 6.39 4.40 6.94 6.96 5.94 7.00 6.42 7.00 2 30 6.34 4.35 6.93 6.98 5.74 7.00 6.28 7.00 3 60 5.92 4.19 6.71 6.90 5.69 7.00 6.15 6.98 4 90 5.90 4.16 6.72 6.90 5.62 7.00 6.12 6.99 5 120 6.00 4.02 6.65 6.87 5.23 7.00 6.02 7.00

storage period. In this research, Phosphorus content oven dried catfish at 110°C for 50 min and sunlight ranged between 874.7–875.0 mg/100 g which is very radiation (sunshine) dried catfish for 27 days at average high compared to 269.2 mg/100 g, 22.9 mg/100 g and of 6 h per day were determined. Protein contents 405–435 mg/100 g as reported by Engmann et al. (2013), recorded in this work is higher than what was obtained in Babalola and Akinsoyinu (2009) and Watson (1971), their work (69.770±0.550 for electric dried and respectively. This high phosphorus and Iodine levels may 37.277±0.513 for sun dried). However, the ash content of be contributed by the spices and condiments used in the electric oven dried catfish was higher (9.672±0.182) garnishing the snail snacks. while that of the sunshine dried catfish was similar to The result from Table 4 shows snail’s protein values, what was recorded in this work 6.830±0.217. The reason ranging from 89.70-90.15%. This falls close to the range for higher ash content recorded in the electric dried fish of protein contents recorded in the works of Imevbore compared to the dried garnished fish snack is not yet and Ademosun (1988) and Engmann et al. (2013). ascertained at the moment. There were high significant However, it is in contrast to the work of Malik et al. (2011) differences between the protein and ash contents of the who recorded 20.5% as the highest protein content of A. fish snacks and that of the snail snack (P<0.05). marginata (Swainson) processed using three different General acceptability for the snail snacks by all the cooking methods (that is, boiling, frying and barbecuing) panellists were higher when compared to the fish snacks and equal amount of spices. The low protein value (Table 5); and this was significant (P<0.05). This result obtained in their work might be attributed to the fact that agrees with the findings of Ukpong (2009) when he fed the boiled, fried and barbecued snails were not snail and snail pie as well as beef and beef pie to school- dehydrated hence protein contents were not con- age children and young mothers. He found that the snail centrated in the snails. Over the four month storage pie was preferred to beef pie in terms of appearance, period, no significant increases were recorded in the texture, taste and flavour. Hence, he recommended snail protein contents of both snacks. pie as a cheap source of protein and iron for school-age Ash contents for both fish and snail snacks were both children and young mothers. However, in this work, high and this can be attributed to their concentration as a appearance of fish snack was preferred as it was more result of drying. The ash contents of the snail snacks in colourful and inviting (Figures 1, 2, 3 and 4). Overall this work were high when compared to 6.49 and 3. 22% preference for snail snacks may be due to taste, aroma obtained by Malik et al. (2011) and Engmann et al. (2013) and knowledge of its high nutritive values. in their work. Similarly, ash and protein contents in the fish snacks were also higher in value when compared with the work of Ogbonnaya and Ibrahim (2009). Conclusion However, this was different from the work of Akinwumi et al. (2011). In their work, proximate composition of electric In line with Nigeria’s Ministry of Agriculture and Rural

Olorunfemi et al. 45

Figure 1. Showing garnished snail snacks.

Figure 2. Showing garnished fish snacks.

Int. J. Adv. Agric. Res. 46

Figure 3. Packaged fish and snail snacks, F and S respectively in airtight containers sealed with foil papers.

Figure 4. Showing on shelf displayed fish and snail snacks in airtight plastic snack containers.

Development, Agricultural Transformation Agenda (ATA), REFERENCES hygienically producing garnished fish and snail snacks Aboua F. (1995). Proximate analysis and mineral contents of two giant packaged in airtight containers will be a powerful tool for African snails consumed in . Trop. Sci. (England). ameliorating malnutrition by promoting healthy diets for 35:220-222. Nigerians, creating jobs as well as increasing incomes Adeleye O. A. (1992). Conservation needs of fisheries resources and specifically of women who are the main processors and reorientation for sustainable active and culture practices. Proceedings of the 10th annual conference Fisheries Society of sellers of snails and fishes. Nigeria. Pp. 230-234. Adinya I. B. (2006). Snail production. Extension Bulletin Guide. 1(1):1-3. Agbon A. O., Ezeri G. N. O., Ikenwiewe B. N., Alegbleye N. O. & Akomolade D. T. (2002). A comparative study of different storage ACKNOWLEDGEMENT methods on the shelf life of smoked current fish. J. Aquat. Sci. 17(2):134-136. The author will like to thank the Management of the Akande G. R. & Tobor J. G. (1992). Improved utilization and increased availability of fishing products as an effective control of aggravated Nigerian Stored Products Research Institute (NSPRI) for animal protein deficiency induced malnutrition in Nigeria. funding this project. Proceedings of the 10th annual conference of the Fisheries Society

Olorunfemi et al. 47

of Nigeria. Pp. 18-31. Ogbonnaya C. & Ibrahim M. S. (2009). Effects of drying methods on Akinwumi F. O., Fesobi M. E., Akinwumi I. O. & Adejuyigbe A. A. proximate compositions of catfish (Clarias gariepinus). World J. Agric. (2011). Effects of sun and oven drying on the proximate value of Sci. 5 (1):114-116. African mud catfish, Clarias gariepinus (Siluriformes: Clariidae) Okonta B. O. (2012). Performance of giant African land snail Burchell, 1822. Adv. Food Energ. Secur. 1:29-35. Archachatina marginata (Swainson) fed with selected diets. Global J. AOAC (2000). AOAC official method of analysis 20th Edn. AOAC Biosci. Biotechnol. 1(2):182-185. Washington DC, USA, 2000. Opara L. U. & Al-Jufiaili S. M. (2006). Status of fisheries post harvest Babalola O. O. & Akinsoyinu A. O. (2009). Proximate composition and industry in the Sultane of Oman: Part 2 quantification of fresh fish mineral profile of snail meat from different breeds of land snail in losses. J. Fish. Int. 1(2-4):150-157. Nigeria. Pak. J. Nutr. 8(12):1842-184. Pruszyński T. (2003). Effects of feeding on ammonium excretion and Ebenso I. E. (2002). Consumption and sales of domesticated snails growth of the African catfish (Clarias gariepinus) fry. Czech J. Anim. Archachatina marginata in rural southern Nigeria. Tropical Science Sci. 48(3):106-112. (England). 42(4): 185-187. Samson R. A., Hoekstra E. S., Frisvad J. S. & Filtenborg O. (1995). Engmann F. N., Afoakwah N. A., Darko P. O. & Sefah W. (2013). Introduction to food-borne fungi. 4th Ed. Centraal Bureau voor Proximate and mineral composition of snail (Achatina achatina) Meat; Schimmelcultures, The Netherlands. Pp. 3-165. Any nutritional justification for acclaimed health benefits? J. Basic Ukpong S. U. (2009). Snail (Archachatina marginata) pie: A nutrient-rich Appl. Sci. Res. 3(4):8-15. snack for school-age children and young mothers. Int. J. Food Safety, Engmann F. N., Ellis W. O., Dzogbefia V. P., Yong-Kun M., Abano E. & Nutr. Public Health. 2(2):125-130. Owusu J. (2012). A comparative study of three drying methods for Vitule J. R. S. Umbria S. C. & Aranha J. M. R. (2006). Introduction of preservation of the giant African snail (Achatina achatina) meat. Afr. the African catfish Clarias gariepinus (BURCHELL, 1822) into J. Food Sci. 6(14):392-400. Southern Brazil. Biol. Invasions 8:677-681. Imevbore E. A. & Ademosun A. A. (1988). The nutritive value of the Watson J. D. (1971). The nutritive value of some Ghanaian foodstuffs. African giant land snail Archachatina marginata. J. Anim. Prod. Res. J. Agric. Sci. 4:95-111. 8(2):76-87. World Health Organization (2004). Micronutrient deficiencies: King F. S. & Burgess A. (1993). Nutrition for developing countries. Eliminating iodine deficiency disorders in nutrition. Available online at: Oxford, UK, Oxford University Press. 2nd ed. http://www.who.int/nut/idd.htm. Lee M. K., Moon J. H. & Ryu H. S. (1994). Nutrient composition and protein quality of giant snail product. Journal of Korean Society of Food and Nutrition. 23: 453-458. Malik A. A., Aremu A., Bayode G. B. & Ibrahim B. A. (2011). A nutritional and organoleptic assessment of the meat of the giant African land snail [Archachatina marginata (Swainson)] compared to the meat of other livestock. Livestock Research for Rural Development. 23:60. Manbir S. (2011). Iodine deficiency. Manbir online for health and wellness. Available online at: Https//www. manbironline.com/author/singhmabir/page/34. Microbiological Guideline for Ready-to-eat Food (2007). Centre for Food Safety, Food and Enviromental Hygiene Department. 43/F, Queensway Government Offices, 66 Queensway, Hong Kong. Odunaiya O. (1995). The utilization of snails in Nigeria. M. Sc. Thesis. University of Ibadan, Ibadan, Nigeria.