Evaluation of Product Quality, Economy and Efficiency of Wood Shavings and Rice Husks as Alternative Fuels for Fish Smoking

Abstract

This study evaluated the economy, and efficiency of the rice husk and wood shavings as alternative source of energy for smoking fish. Thirty-six specimens of Tilapia Zillii weighing between 60-100g each were obtained from fresh fish market in Minna, Niger State. Twelve specimens each were smoked with fuel wood, rice husk and wood shavings respectively in a Kanji portable smoking kiln. Fuel wood served as the standard. Fuel economy, efficiency, proximate composition, and sensory quality evaluation were conducted. The sensory quality examination was evaluated by a panel of fifteen volunteers. The results showed that, the products were not significantly different (p>0.05) in moisture content, lipid and ash, while there was significant difference in the percentage crude protein (p<0.05). There was no significant difference in the colour, texture, and overall acceptability (p>0.05), while there was significant difference (p< 0.05) in the appearance, taste, and flavour. The total colony forming unit (log 10 CFU/g) of smoked fish ranged between 1.16+ 9.41 -2.20+ 4.36 and 5.10 6.66 5.40 6.00 for the first week and eight (8) weeks respectively. There was significant difference between the microbial load of week 1 and 8. The microbial load was relatively higher in the products of rice husk in the first week, while it was relatively greater in the products of wood shavings in the 8th week. Cost analysis revealed that 1.144 kg: 3.0kg and 0.786kg of fuel wood, rice husk and wood shavings were used per kg of fresh fish at 150.00, 50.00 and N50.00 respectively. Smoking durations were 4 hrs 30 minutes, 6hrs 50 minutes and 5 hrs 52 minutes for fuel wood, rice, and wood shavings respectively