Abubakar A. A.

Sensory Evaluation and Proximate Quality of Smoked Bonytongue Fish (Heterotis niloticus Cuvier, 1829) Treated with Different Seasonings from North Eastern Nigeria

Umar, A., Nasir, A., Garba, A. I., Shehu, A., Musa Y. A., Yusufu, I. I., Modu K. A, Bashir A. I., Kaumi, H., Bukar Z. L., Umar Y. M., Abdulazeez, K. A, Gadaka, Y. M. & Abubakar A. A. · Asian Journal of Fisheries and Aquatic Research · 2025

This study investigated the effects of different seasonings salt (5%), garlic (3%), and ginger (3%) on the sensory and proximate quality of smoked Heterotis niloticus (bonytongue fish) in Northeastern Nigeria. The sensory results showed that Garlic-treated fish had significantly...