Assessment of Nutritional Composition of Shrimps Using Different Smoking Method

Abstract

The study assessed the effects of smoking on the nutrient attributes of penaeus notialis shrimps in Ghana. Terminalia ivorensis, Petersianthus macrocarpus and Albizia zygia were used as fuel woods to smoolder the shrimps. Descriptive and experimental research designs were adopted to guide the entire study. A Random sampling technique was used to select 88 second year students of the Catering and Hospitality Department at the Kumasi Technical University. Frequency and percentage were used to analyse the background information of the respondents. One way Analysis of variance (ANOVA) was used to test for significant differences among the types of wood used. The study revealed that seven nutrients (Dry Matter, Moisture, Ash, Protein, Fibre, Fat/Oil and Carbohydrate) were found. There is a significant difference in nutritional and chemical properties of the shrimps based on the types of wood used for smoking. The study, therefore, recommended that, care must be taken not to use any wood for fuel in smoking shrimps.