EFFECT OF BLACK WALNUT ON PROXIMATE COMPOSITION OF SMOKED AFRICAN CATFISH MARINATED AT DIFFERENT INCLUSION LEVELS

ABSTRACT This research work investigated the effects of Black Walnuts (Juglone nigra) on proximate composition of smoked African catfish (Clarias gariepinus ), marinated at different inclusion levels. This investigation was carried out in the Chemistry Laboratory of Federal college of forestry, Jos Plateau state. 60 pieces of table size African catfish was purchased from Bukuru park in Jos metropolis, and fresh walnut ( Juglone nigra) was (Clarias gariepinus) bought from the Farin Gada Vegetable market, Jos-North. The fresh walnut was washed, air dried, blended to powder and prepared into marinade of different concentrations. The fishes were dipped in the different concentrations of walnut marinade for 3 hours before smoking in a smoking kiln. 0g, 20g, 40g, and 60g of walnut fruit powder was added to 1liter of distilled water to form the control, 1st 2nd, and 3rd concentrations respectively. The samples were tagged according to marinade concentrations; "Og/L, 20g/L, 40g/L, and 60g/L. The result obtain were subjected to analysis using anova to determine significant difference between treatment. The result shows significant difference between 0% 1% 2% and 3%. 3% treatment was found to have the best proximate composition This implies that black walnut seed powder can be used effectively on proximate composition. Farmers can adapt the use of black walnut on proximate composition on dried African catfish without fear of health hazards or nutrient loss. The findings of this study underscore the importance of corporating walnuts into management strategies of stored and preserved fish product by preparing walnut extracts and utilizing walnut shells, while promoting sustainable agricultural practices. It is recommended that when used in food, walnuts add nutritional value. However, they should be used judiciously, as excessive amounts could lead to spoilage or rancidity, which could attract pests.