Effect of some local plant extracts on lipid stability, organoleptic properties and nutritional value of fish (Alestes baremoze) during sun and smoke drying in Far-North Cameroon

The aim of this study was to evaluate the effect of some local plant extracts on lipid stability, organoleptic properties and the nutritional value of fish (Alestes baremoze) during sun and smoke drying in Far-North region of Cameroon. Three local plants (Xylopia aethiopica fruits, Moringa oleifera leaves and Allium cepa leaves were collected in Maroua town. The fish (Alestes baremoze) was collected in Maga Lake. The eviscerated fish was treated as follows: fish + distilled water (negative control), fish + butylated hydroxytoluene (BHT) at 0.2 g/L (positive control), fish + hydro-ethanolic extracts of each plant at concentrations of 3, 6, 9 and 12 g/L; fish + aqueous extracts of each plant at concentrations of 10, 20, 30 and 40 g/L. After 15 min in the treatment medium, the fish was subjected to smoking or sun drying. Acid, iodine, peroxide, p-anisidine, TOTOX and TBA values of extract oils were determined. Sensory evaluation of smoked and sun-dried fish was determined. The nutritive value of the most preferred smoked and sun-dried treated fish was determined by standard Association of Official Analytical Chemists (AOAC) methods. Results showed that compared to the control, the plant extracts significantly (P<0.05) protect fish lipid against oxidative and are reflected by: limiting the increase of the acid, peroxide, p-anisidine, TOTOX, TBA values maintaining the high level of the iodine value. Treatment with these extracts significantly increase (P˂0.05), the colour, taste and overall acceptability of treated fish. These plant extracts could also significantly increase (P˂0.05) the proximate and mineral compositions of treated fish.