A SURVEY ON THE PROCESSING AND UTILIZATION OF FATTY FISH IN IKPOBA-OKHA AND EGOR LOCAL GOVERNMENT AREAS OF BENIN CITY, NIGERIA

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1 A SURVEY ON THE PROCESSING AND UTILIZATION OF FATTY FISH IN IKPOBA-OKHA AND EGOR LOCAL GOVERNMENT AREAS OF BENIN CITY, NIGERIA ABSTRACT Abolagba, O. J. and Akise, O. G. Department of Fisheries, Faculty of Agriculture, University Of Benin, Benin City, Nigeria This study was carried out to give an insight into the processing and utilization of fatty fish in Benin city, Nigeria. The study was conducted with the aid of questionnaires administered in two local government areas namely; Ikpoba-okha Local Government Area and Egor Local Government Area. A total of 50 questionnaires were administered in each local government area; 25 each for processors and consumers who were randomly selected. The data from the field were subjected to statistical analysis using the chi-square test at 5% level of probability. It was discovered that fish smoking was the commonest method of processing practiced and this form of processing was carried out mostly on the fatty fish Trachurus trachurus (Atlantic horse mackerel) this was reflected in consumers preference for smoked Atlantic horse mackerel and its utilization. The results from the study indicated that flies and insects, maggot development moisture content of the fish, and oil content of the fish are responsible for the spoilage of Atlantic horse mackerel (Trachurus trachurus), Atlantic mackerel (Scomber scombrus), Catfish (Clarias sp) and Herring (Clupea sp). INTRODUCTION Fish is one of our most valuable sources of protein food. Fish is a major source of protein and it s harvesting, handling processing and distribution provides livelihood for millions of people as well as providing foreign exchange earning to many countries (Al-jufaili and Opara, 2006). Fish is nevertheless highly perishable which necessitates it s processing and preservation especially in the tropics with favourable high temperatures for spoilage agents (Waterman, 1976). Research into earlier works and literature on the processing and utilization of fatty fish have shown that findings are based mostly on foreign societies such as Asia (Nair and Gopakumar 1978; Gandham et al.,1997) and other parts of Africa (Oduor-Odote and Obiero, 2009), with scanty information on the Nigerian situation (Abolagba and Osifo, 2004). Fish with a high fat content is the most susceptible to rapid deterioration and hence losses are encountered. Post harvest technology seeks to reduce post harvest losses such as reduction in the nutritional status of the fish and reduction in quality. Fatty fish contains around 3-20 lipids which are composed mainly of triacylglycerols (75%) and phospholipids (25%). About 8-10 major fatty acids are present in fish oil including saturated acids (myristic, palmitic and stearic); Mono Unsaturated Fatty Acids (palmitoleic, oleic, 11-docosenoic) and Poly Unsaturated Fatty Acids (DocosaHexanoic Acid; DHA and EicosaPentanoic Acid; EPA)(Ackman, 1990).Fatty fish such as mackerel (Scomber Scombrus) contain about 70% unsaturated fatty acids of which 30% are PUFA with 4 of 6 double bonds. Howell (2004) adds that fish oils are particularly rich in the PUFAs DHA (22:6w 3 ) and EPA (20:5w 3 ) or omega -3 fatty acids and there is growing evidence that long chain PUFA from fatty fish and fish oils help reduce coronary heart disease and lowers blood cholesterol. Carruthers (1986) pointed out that the purpose of processing and preserving fish is to get fish to an ultimate consumer in good usable condition. Fish that becomes spoiled or putrid is obviously unusable. Fish can be processed directly for human consumption, it can also be used as fermented fish or as a supplement in animal feed (National Agricultural Extension and Research Liaison Services, 1998). Davies and Davies (2009) reported that appropriate processing of fish enables maximal use of raw material and production of value added products which is obviously the basis of processing profitability. Most of the fish harvested in the tropics are used for direct human consumption, but a great deal is processed into fishmeal for use in compounding feeds. A significant quantity is also lost through the absence of adequate technology and the know-how to prevent post-harvest losses in most tropical countries. An estimated 20 to 50% of the fish produced in the remote coastal areas and hinterland of many tropical countries perish before they get to the consumers due to poor handling, preservation and processing practices adopted by the artisanal fishermen, and fisheries entrepreneurs (Abolagba and Osifo, 2004).The fish processor has the onerous task of ensuring that fish and fish products meet the set standards of the consumers. Thus the processor must understand the science and technology of the processes and must be able to modify them to meet the needs of the consumers (Eyo, 2001). Fish and marine products are used as medicine, ground into vitamins or processed into cosmetics and perfumes,lubricants, varnishes,soap and margarine (Blurtit,2009).Some of the products, particularly those of highest value may also be of importance in producing foreign exchange when they are exported (Clucas, 1981). Fish lipids are high in omega-3-acids, therefore the consumption of large quantities of fatty fish will be of immense value in alleviating the incidence of heart disease among the population. Consumption of lipids appear to reduce the NJAFE VOL. 7 No. 3,

2 incidence of rheumatoid arthritis and even cancer (Eyo, 2001). Preliminary research suggests that higher consumption of fatty fish in women is linked with a lower risk of renal cell carcinoma, a common form of kidney cancer (Biomedicine, 2009). This study looks into the ways in which processors in the study area process their fish with a view to suggesting the best method that will result in a product acceptability by the consumer. MATERIALS AND METHODS This study was carried out in Egor and Ikpoba-Okha Local Government Areas of Benin-City, Edo-State, Nigeria. Data for this study was collected via questionnaires. 50 questionnaires were administered in 2 segments of the 2 local government areas with 25 consumers and 25 processors making up 50 respondents in each area giving a total of 100 respondents for the study. Data collected were socio-economic parameters such as age, sex, level of education, marital status, methods of processing/preservation practiced, also consumers habit and utilization of processed fish, factors responsible for spoilage of preserved/processed fatty fish and most widely processed fatty fish species. The data gotten from the field were analyzed using the SPSS (version 8.0). Data were presented using descriptive statistics. Statistical tests were carried out using chi-square at 5% level of probability. RESULTS Scio-economic characteristics The socio-economic characteristics considered in (Table 1) showed that females were more processors (100%) than consumers (76%), however both were significantly higher than their males with processors (0%) and consumers (24%). The chi square test shows a significant difference between the sexes of the consumers in the study areas (P<0.05). The results of the age distribution of the processors showed that the highest percentage fell within the age group of (42%) followed by the age group of (38%), while that of consumers was highest in the age group of (46%). Most of the processors (50%) had only primary education while consumers (30%) had up to secondary school education. Seventy-eight (78%) of the processors were married while (30%) of consumers were married. The result from the chi-square test showed that there was a significant difference between the age of the processors (p<0.05) and also a significant difference between the ages of the consumers in each local government (p<0.05). Table 1: Distribution of respondents according to socio-economic characteristics. Variable Number of respondents Processors Consumers Gender Male -( 0) 12 (24) Female 45 (100) 38 (76.6) Age-group (4) 3 (6.0) (8.0) 23 (46.0) (38.0) 15 (30.0) (42.0) 9 (18.0) 50 - above 4 (8.0) -( 0 ) Level of education Non-formal -(0) 5 (10.0) Primary 25 (50) 14 (28.0) Jsce 18 (36.0) 14 (28.0) Ssce 5 (10.0) 15 (30.0) OND/NCE 1(2) 1 (2.0) Undergraduate/HND 1(2) 1 (2.0) Marital Single 10 (20) 26 (52.0) status Married 39 (78) 23 (46.0) Widow 1 (2.0) 1 (2.0) Numbers in bracket represent percentages. Processing methods The survey showed that 70% of the processors used only the smoking method, while 30% used a combination of salting and smoking. The result showed that there was a significant difference between the methods of preservation /processing practised in the study areas (p>0.05). (Fig 1) NJAFE VOL. 7 No. 3,

3 Fig 1: Methods of processing practiced by respondents Fish eating habits of the consumers showed that (48%) of the consumers eat fish occasionally while 36% consumed fish on a daily basis. (4%) and (10%) of the consumers eat fish every 3 days and once a week respectively (2.0%) of the respondents indicated that they do not consume fish at all. Table 2: Fish eating habits Fish eating habits Number of respondents Percentages (%) Daily Every 3 days Once a week Occasionally Not at all Also, it was revealed that (2%) of the consumers eat the processed fish whole, while (45.8%) of the consumers used it as a condiment in food and snacks. A larger percentage of the consumers ate the processed fish alongside other foods. Table 3: Utilization of fish by consumers Consumers Utilization Number of respondents Percentages % Whole Condiment in foods and stocks Alongside other food Table 4 shows the various causes of spoilage of the processed fish. 60.5% of the processors stated that flies and insects (pests) were the causes of spoilage which makes it a major factor due to the highest percentage value, while 20.9% of the processors are of the opinion that the oily nature of the fish causes it s spoilage after processing. The lower percentages of 14% and 40% represent the processors who believe that the fish gets spoiled due to maggot development within the fish if it isn t re-smoked daily and those who believe that the fish gets spoiled because it is not adequately dry during processing. NJAFE VOL. 7 No. 3,

4 Fig 2: Factors responsible for spoilage in the study area The analysis of the questionnaires showed that (38.8%) of consumers preferred se-se (Atlantic horse mackerel), while (34.7%) go for Clarias sp (catfish). (22.4%) of the consumers preferred Scomber (Atlantic mackerel), while (4.1%) choose Herring (Clupea sp) over other species The chi-square test results showed that there was a significant difference between the species of processed fish mostly preferred by consumers in the two L.G.As (0.003). Table 4: Processed fish species mostly preferred by consumers Processed fish Number of respondents Percentages( %) Catfish (Clarias sp.) Scumbria(Scomber scumbrus) Herring (Clupea sp) Sese (Trachurus trachurus) DISCUSSION The results showed that all the fish processors were female (100%). This goes to show that fish processing is dominated by the female gender. This is in agreement with the findings of Alfred and Adeparusi (2002) and Davies and Davies (2009).The highest percentage of the consumers being female from the result can be explained by the fact that women have healthy eating habits and are more concerned about good nutrition than men. This can be supported by the findings of the IFIC (International Food Information Council) in medical news today (2009). The age distribution trend of the processors indicated that of the older age range (40-49) and less of the younger age range(<20years) engaged in processing activities. This could be explained by the fact that the youths will seek other forms of occupation since fish processing could be seen as archaic/traditional, though some of this age group(<20years)will assist their parents in the processing activities.old age (>50 years) is a limitation to fish processing activities which are tedious and time consuming, less of the people who fall within that age range will engage themselves in it. This leaves the processors of the optimum age range (40-49 years) to processing activities.this is in line with Alfred and Adeparusi (2002). The age distribution of the consumers showed that most of the consumers fell within ages and This could be attributed to the fact that this study was carried out in a sub-urban area and that though the respondents were randomly selected, only the people of that particular age range responded to questions asked concerning fish consumption. 25(50%) of the processors attained formal education only up to primary school level meaning that they never went to secondary school and was the highest percentage. The reason for the high percentage of those that attained primary school level is that most of them married early in life and did not have the opportunity to go beyond it, due to the need to support the family financially and then went into fish processing. Also, most educated persons in the area see fish processing as a traditional occupation and seek other forms of employment. The reason for the high percentage of consumers that were university undergraduate may be as a result of the presence of a higher institution in the study area (Benin metropolis), also since they were selected randomly for questioning, they were the most responsive about their educational background than other respondents. The reason for the high percentage of processors (78%) that were married could be as a result of the age range of the processors; most of them were mature enough to be married and also probably due to the importance attached to marriage by the women folk in the area. Most of the consumers were single and could still be attributed to the age range of the consumers as most of them were between years. Also, the fact that most of the consumers were undergraduates shows that marriage will probably be secondary when it comes to completing their university education. Fish smoking was the main form of processing (curing) employed in the study area, and may be as a result of the availability and low cost of the materials needed for smoking. Salting and smoking have a lower percentage probably due to consumer preferences. This is in line with the observation of Daramola et al., (2007). Fish smoking still remains the main method of preservation in Nigeria (Davies and Davies, 2009). Depending on preferences, fish can be salted before smoking. The highest percentage of the causes of spoilage was said to be flies and other insects (60.5%). The reason being that smoking is done in the open(due to the open design of the half drum smoker) and also after the smoking of the fish, they are displayed in the market place also in the open air with no form of barriers or protection against these pests (flies and other insects). Flies and other insects can be seen to be the main cause of spoilage after processing. This agrees with the work of Bostock et al., (1987); Osuji (1974, 1975 and 1977). Sese (Trachurus trachurus) was mostly preferred by consumers. NJAFE VOL. 7 No. 3,

5 CONCLUSION From the data generated during this study, it can be said conclusively that; Majority of the processors were in their mid-ages and were predominantly female. The two local government areas are fish eating communities and prefer smoked fish to other forms of processed fish. Patterns of utilization of the processed fish include whole consumption alongside other food. The factors that are responsible for spoilage of the processed fatty fish include development of maggots if not further preserved, rancidity of the oil content of the fish, flies and other insects moisture content of the fish. Though the processors strongly believe that flies and other insects were the most important factors responsible for spoilage of the processed fish due to the design of the smoking equipment being used. The commonest method of processing employed/practiced in the two local government areas is basically fish smoking with sparse occurrence of fish smoking plus salting. This is done with a fish smoking equipment called the half oil drum smoker. Consumers generally prefer smoked fish in the two L.G.As. The most widely processed fatty fish in the area is sese or Atlantic horse mackerel (Trachurus trachurus). The consumers preferred smoked sese to other species of fatty fish. Based on the findings of this study, the authors hereby recommend that fish processors should strive to make improvements on the types of processing equipment used in processing (smoking) e.g. Improved Altona smoking kiln instead of the traditional oil drum smoker. This will be instrumental in the control of the factors of causes of fatty fish spoilage after processing, ensure good quality product with reduce post harvest losses and increase safety during processing. ACKNOWLEDGEMENT The authors wish to acknowledge the contribution of our field staff Mr Nwanze G. Chidera who assisted in the collection of the data. REFERENCES Abolagba, O. J. and Osifo, S. J. (2004). The Effect of Smoking on the Chemical Composition and Keeping Qualities of Catfish (Heterobranchus bidorsalis) using two energy sources. Journal of Agriculture, Forestry and Fisheries Vol5.No. 1: Ackman, R.G (1990). Sea Food lipids and fatty acids, Food Rev.int 6: pp. Alfred, S.D.Y. and Adeparusi, E.O. (2002). Analysis of fish processing among women in Ondo State Nigeria. ASSET, Series A, 2(1): Al-Jufaili M.S and Opara, L.U. (2006) Status of Fisheries Post-Harvest Industry in the Sultanate of Oman: Part 1 Handling and Marketing System of Fresh Fish. Handling and Marketing System of Fresh Fish. Journal of fisheries International 1(2-4): Biomedicine (2009). Fatty fish Consumption associated with lower risk of kidney cancer in women. http.//biomedicine.org. retrieved on 16/04/2009. Blurtit, (2009). What is the importance of fish in our diet and life? retrieved at 10/4/2009. Bostock, T.W; Walker,D.J and Wood,C.D(1987).Reduction of losses in cured fish in the tropics-guide for extension workers. Report of the Tropical Development and Research Institute. Carruthers, R. T. (1986). Understanding Fish Preservation and Processing, Volunteers in Technical Assistance (VITA) Clucas, I.J. (1981). Fish handling, Preservation and processing in the tropics; Part 1. Report of the TropicalProducts Institute, London. Daramola, J.A. and E.A, Fasakin, E. O. Adeparusi: (2007). Changes in Physico-chemical and sensory characteristics of smoke-dried fish species stored at ambient temperature. African Journal of Food Agriculture Nutrition and Development. Vol. 7, No. 6: Davies, R.M. and Davies, O.A. (2009). Traditional and Improved Fish Processing Technologies in Bayelsa State, Nigeria. European Journal of Scientific Research, 26(4): Eyo, A.A (2001) Fish Processing Technology in the Tropics. University of Ilorin Press, Ilorin, Nigeria. Gandham, B., Reddy,P.C. and Reddanna, P. (1997).Traditional fish intake and fatty acid composition in fish consuming and non-fish consuming populations. Asia Pacific Journal of Clinical Nutrition ( 6) 4: Howell, N.K (2004). The chemistry of quality enhancement in low value fish: Quality of fresh and processed foods edited by Shaidi et al: Kluwer Academic /Plenum Publishers. 60.pp International Food Information Council (2009). More women have healthy eating habits than men. http// Retrieved on 19/DEC/2009 NJAFE VOL. 7 No. 3,

6 Nair, P.G.V. and Gopakumar, K.(1978). Fatty acid composition of 15 species of marine fish from tropical water. J Food Sci; 40: National Agricultural Extension and Research Liaison Services (1998). Preparation, Processing and Utilization of Fish Products. Extension Bulletin no. 99. Home Economics Series No. 8 NAERLS. ABU, P.M.B Zaria, Nigeria. Oduor-Odote, P.M. and Obiero, M.(2009). Lipid oxidation and organoleptic response during shelf storage of some smoked marine fish in Kenya. Kenya Marine and Fisheries Institute.9(3): Osuji, F.N.C (1974). The effect of smoke treatment on the development and biology of Dermestes maculatus, Entomologia Experimentalis et Applicata. 18(4): Osuji, F.N.C (1975). Beetle infestation in dried fish purchased from a Nigerian market with special reference to Dermestes maculatus, Nigerian Journal of Entomology 1(1):69-79 Osuji, F.N.C (1977). The influence of traditional handling methods on the quality of processed fish in Nigeria. Proceedings of Conference on Handling, Processing and Marketing of Tropical fish; pp London:Tropical Products Institute. Waterman, J.J (1976). The Production of Dried Fish. FAO Fisheries Technical paper. (160): NJAFE VOL. 7 No. 3,

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