Author(s): Magawata I and Ahmad BL

Abstract: The quality of fried fish products sold within Sokoto metropolis was evaluated. Six samples were obtained from six locations each week (Arkilla, Dandima, Kwalkwalawa, Sokoto Central market, Sokoto Old Market and Tashar Illela were taken to Faculty of Agriculture laboratory, Usmanu Danfodiyo University, Sokoto for proximate composition, bacterial determination and sensory evaluation. The result from the proximate composition revealed that crude protein and moisture varied significantly (P<0.05). The lipid content of the products were not significantly different (P<0.05). The results of the bacteria determination were found to be decreasing during the study period and this was because the samples were fresh fried products. Frying dehydrates the fish flesh and therefore kills many bacteria. The result of the sensory evaluation were found to be fluctuating during study period and there was significant difference (P<0.05) in the fried products from the six locations. The fried products need to be protected from contaminations/infestations by flies and other microbial organisms through provision of cover at all times to ensure microbe free products.

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