International Journal of Aquaculture, 2025, Vol.15, No.1, 1-10 http://www.aquapublisher.com/index.php/ija 3 2.5 Experimental procedure The fish samples procured was weighed to determine its average mean weight, washed in clean water, and made inactive by dipping fish in a brine solution containing 20 g table salt/kg, allow in a plastic container for 10 minutes. Thereafter, the fish was degutted and washed in portable water as reported by Salami et al. (2024). The fish were then placed on wire mesh and allow to drain under shed. Light was set for the smoking kiln to glow for ten minutes. Then the fish were arranged based on their treatments and replications in the smoking kiln and charcoal was used for the ignition. After the smoking, the smoked-dried fish was allowed to cooled and pack in different cartons based on their treatments and transferred to a cooled-dry place save from any contamination in the laboratory for storage (Salami et al., 2024). 2.6 Storage for shelf life study The oven-dried fish samples were packed in transparent polythene bags. Bags were sealed by using transparent cellotape. After that, the sampled fish product were kept for storage at room (26 ℃~31 ℃) temperature for further analysis. according to Olatunde et al. (2013). 2.7 Qualitative phytochemical analysis of moringa seed and ginger root Phytochemical analysis of the extracts was carried out qualitatively using accepted laboratory techniques as described by (Nagalingam et al., 2012). Basic phytochemical screening was carried out using simple chemical tests to detect the presence of secondary plant constituents such as saponins, flavonoids, tannin, alkaloid and phenol were conducted accordingly. The methods used were those outlined by Nagalingam et al. (2012). 2.7.1 Test for saponins The test was carried with froth test method.1 gram of each sample were weighed into a separate conical flask, which contained 10ml of distilled water and was boiled for 5 minutes. The two mixtures were filtered and 2.5 ml of the filtrate were added to 10ml of sterile distilled water in a test tube. The test tube was subjected to shaken vigorously for about 30 seconds and was then allowed to stand for half an hour. Honeycomb froth indicated the presence of saponins (Nagalingam et al., 2012). 2.7.2 Test for flavanoids Five millilitre of dilute ammonia solution were added to a portion of the aqueous filtrates of the sample followed by addition of concentrated H2SO4. Formation of yellow colour observed in each sample indicated the presence of flavonoids (Nagalingam et al., 2012). 2.7.3 Test for tannins The sample was mixed with basic lead acetate solution. Formation of white precipitate indicated the presence of Tannins. 2.7.4 Test for alkaloids Two drops of Mayers’s reagent were added along the side of test tubes containing few ml of both samples. Appearance of white creamy precipitate indicates the presence of alkaloids. 2.7.5 Test for phenol The test was carried out using Ferric chloride test to check for the presence of phenolic compounds. 50(mg) of each samples were dissolved in 5 mL of distilled water. Few drops of neutral 5% Ferric chloride solution was added both mixtures. Presence of phenolic compound indicates a dark green colour (Nagalingam et al., 2012) 2.8 Proximate composition After processing, the fresh oven-dried sample was and sample stored for twelve weeks at room temperature were collected for proximate analysis. Proximate chemical composition analysis which includes determination of moisture content, crude protein, crude fat and total ash of the oven-dried fish sample was done according to AOAC official methods.
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