Abstract

The aim of this work is to investigate the nutritive and sensory values of steam extracted Xylopia aethiopica pre-treated smoke cured Clarias gariepinus. Fish were pre-treated with steam extracts of the spice at concentrations of 0.00%, 5.00%, 7.5% and 10.00% before smoke curing. These were subjected to analysis to obtain the proximate composition in order to ascertain the crude protein, ash, lipids, and Nitrogen free extract. Ten trained test panelist evaluated the sensory qualities of Taste, Aroma, Appearance and General Acceptability. The results of the proximate composition of X. aethiopica (dosage range of 0.00 % – 10.00%) pre “ treated fish are: crude protein (65.98 + 0.54% – 67.00+ 0.29%), Ether extract (12.73 + 0.00% – 14.03 + 0.80%) and Ash (5.54 + 0.00 % – 6.33 + 0.00%), showing significant difference (P<0.05) linear increase with increasing spice dosage. Except in appearance were significant differences(P<0.05) existed between the control and treated samples, the sensory evaluation revealed that products pre -treated with steam extracted X. aethiopica retained consumer acceptability in all attributes measured (P>0.05). Increasing concentration of the spice reduced the aesthetics of the product. This spice can be used to prevent insect infestation and in the process improve product acceptability.