BM-2018v9n2 - page 6

Bioscience Method 2018, Vol.9, No.2, 12-21
14
1.3 Preparation of brine and extracts
Nine hundred and forty grams of
Vernonia amygdalina
and 827 g of
Ocimum gratissimum
leaves were quickly
washed in jet of tap water and rid of excess water before squeezing into separate bowls to obtain crude extract.
The extracts were diluted to acceptable taste based on taste range finding test.
Ocimum gratissimum
was diluted
with potable water to give 54.5 v/v concentration; also,
Vernonia amygdalina
was diluted with potable water to
give 23 v/v concentration while equal volume of
Vernonia amygdalina
and
Ocimum gratissimum
extract mixed
together was diluted to give 45.5 v/v concentration. Eight grams of salt was added to
Vernonia amygdalina
extract,
6 gms of salt to
Ocimum gratissimum
extract and 8 gms of salt into mixture of
Vernonia amygdalina
and
Ocimum
gratissimum
extract for brining. A five man taste panelists was used to determine the acceptable level of extract
and salt concentration.
1.4 Preparation of fish snack
The fish samples were washed in jet of tap water to remove dirt and thereafter, allowed to drain. The fish were
scaled, gutted and washed clean again after gutting to prevent contamination of the muscle. Thereafter, they were
filleted, and the weight of the fillets taken. The fillets were cut into smaller pieces (2.5 cm x 6 cm), the pieces
were staked on sterilized palm frond sticks. Staked fillets pieces were weighed and soaked in brine and mixture of
plant extracts and brine for two minutes, the brined/brine plus extracts stakes were hung to drain excess solution
after which oil and spice was applied. Smouldering fire from wood and charcoal combustion was used to cook dry
the snacks. The stakes were arranged in a circular form around the smoldering fire at an average distance of 30 cm
away from direct heat.
1.5 Proximate composition of the snack
Proximate composition of the snack was determined by conventional method of Association of Official Analytical
Chemists.
1.6 Moisture content
Moisture content of the snack was determined according to the method of Association of Official Analytical
Chemists (AOAC, 2005). One gram of sample was dried in moisture dish in an oven at 105°C until constant
weight was obtained.
% moisture content =
W2−W0) x 100
(W1−W0)
(1)
Where: W
0
=weight of crucible; W
1
=weight of crucible+sample before drying; W
2
=weight of crucible+oven dried
sample W
1
1.7 Ash content
Ash content of the snack was determined according to the method of Association of Official Analytical Chemists
(AOAC, 2005). Pre-dried samples obtained from moisture content analysis were ashed in furnace at 550°C
overnight.
Percentage (%) of ash=
(Weight of ash (W2−Wo) Weight of Sample)
×100 (2)
Where: W
0
=weight of empty crucible;
1
=weight of sample+weight of the crucible (initial); W
2
=final weight of
the ash residue+weight of crucible
1.8 Crude protein
Crude protein content of the snack was determined according to the method of Association of Official Analytical
Chemists (AOAC, 2005). Briefly, one gram of the snack was weighed into digestion tubes. Two Kjeltabs Cu 3.5
(catalyst salts) were added into each tube. About 20 mls of concentrated tetraoxosulphate (VI) acid (H
2
SO
4
) was
carefully added into the tube and then shaken gently. Digestion procedure was carried out. Digested samples were
cooled for 10-20 minutes. Distillation procedure was then performed using distillation unit and the distillate was
titrated with 0.025 N tetraoxosulphate (VI) acid (H
2
SO
4
) until the end point changes from green to pink. Volume
of acid used for the titration was recorded. Blank was prepared with the exclusion of sample. The percentage of
1,2,3,4,5 7,8,9,10,11,12,13,14
Powered by FlippingBook