COMPARATIVE STUDIES ON PRODUCTION, ORGANOLEPTIC ASSESSMENT, PROXIMATE COMPOSITION OF TILAPIA (OREOCHROMIS NILOTICUS) AND CATFISH (CLARIAS GARIPINEUS) KILISH

The study was carried out to determine the production, orga noleptic assessment and proximate composition of dried kilishi of tilapia (Oreochromis niloticus) and catfish (Clarias garipineus). Twelve freshly caught samples of Tilapia (Oreochromis niloticus) of av erage weight 500gm and five freshly caught sample of Catfish (Clarias garipinus) of average weight 5 00gm were purchased from Oyan lake Ogun State Nigeria with all total average of 1,071gm were us ed for the study. The kilishi from the species was prepared using two different composition of high (50% ) and low (24.35%) proportion of groundnut dough and spices mixture respectively. The kilishi was dr ied in open sun-drying in two replicates. The proximate composition was determined for moisture cont ent, dry matter content, crude protein content, ash content, crude fibre content, fat content and carbohydr ate content in percentages. The prepared kilishi products were subjected to statistical analysis using two- way analysis of variance (ANOVA). Result of proximate composition of dried kilishi prepared with two different formulations (High and Low) Kilishi of (TKA-H1) formulation was recorded significantly (p>0. 05) high protein (63.33±0.36%) and high fibre (14.40±0.09%), despite having the least ash conten t (5.04±0.07%), Least carbohydrate content (3.09±0.02%). Sensory scores of roasted fish kil ishi rated significantly the high value for colour/appearance, likes, odour, flavor, prefer it, textu re, composition, general acceptability, male and female general acceptability. The result of the sensory scores of catfish and tilapia kilishi prepared with H1 (TKA-H1) High concentration formulation revealed that this was the most preferred by the panelists for colour/appearance (5.40 ± 0.68) those that likes it (5.75 ± 0.44) odour (4.90 ± 1.17) flavor (5.65 ± 0.49) prefer it (5.50 ± 0.61) texture (5.30 ± 0.73) com position (5.25 ± 0.72) general acceptability (5.55 ± 0.60), according to the gender acceptance of th e kilishi (CKB-L2) (5.71±0.76) has the highest acceptability by female. kilishi acceptance by gender (TKB-L1) (5.14±0.69) has the lowest acceptability by female panelist. The High and lower concentration of groundnut dough and ingredients in (TKA-H1) and (CKB -L2) formulation had influenced by the panelist decision. Respectively for the above parameters it can be concluded that kilishi prepared from (TKA-H1) and (CKB-L2) was the most acceptable by the taste panel. However, fish kilishi from (TKA-H1) form a product attractive to consumers and increased shelf-life hence explored alternative preservation techniques to reduce fish spoilage and post-harvest losses