N. Amuzie Nmesomachi

Chemical and Sensory Evaluation of Smoked Fish Treated with Ocimum gratissimum Extract

Okorie-Humphrey Chinasa, E. Obasi Nneoma, U. Enyi Chukwunwike, O. Ukpong Emem, N. Amuzie Nmesomachi & U. Udume Bethel · European Journal of Nutrition & Food Safety · 2022

This work aims to the effect of three different concentrations (20%, 40%, and 60%) of Ocimum gratissimum extract on the proximate, mineral composition and sensory acceptability of smoked catfish and mackerel samples. Fresh fish samples were hot smoked in a locally fabricated smok...