E. A. Ekong

Effects of Traditional Processing Methods on the Microbiological Safety, Nutritional Composition and Sensory Quality of Caranx rhonchus

I. I. James, T. I. Unung, M. G. Ben, R. S. Okon, E. A. Ekong & E. E. Bassey · International Journal of Biochemistry Research & Review · 2026

Aim: This study evaluated the effects of three traditional processing methods, namely boiling, smoking, and frying, on the microbiological quality, proximate composition, and sensory characteristics of Caranx rhonchus obtained from Ikot Ekpene, Nigeria. Study Design, Place and Du...