Akharaiyi, F. C

Sensory Assessment of Fermented Catfish (Clarias gariepinus) with Selected Spices

The sensory and organoleptic quality of fermented catfish (Clarias gariepinus) was studied after a fermentation period of three (3) days. Four whole fresh catfishes were fermented using roasted ground rice, sugar and salt, and distributed into four separate jars with spice treatments: FG (15 g ginger), FT (15g turmeric), FP (15 g pepper) and contro...