FISH SMOKING EFFICIENCY OF TRADITIONAL SMOKING KILN (OPEN DRUM) AND FUTY IMPROVED PROCESSORS (OVEN
The rate at which dryness occurred in fish varies considerably with these processors. Fish species preserved were Clarias, Heterobranchus, Synodontis, Tilapia and Hydrocynus species (whole, split and cut). Traditional Smoking kiln (open drum) and Federal University of Technology Yola (FUTY improved processors), were used. Firewood and sawdust were used as source of smoke and heat to the fish in an open drum processor and charcoal were used as source of heat to the fish in the FUTY improved processor (oven) at a time interval of two hours in three different occasions after which, weight loss was measured. Fish products appeared charred and burnt in an open drum kiln with a shorter shelf life due to excessive (uncontrolled) heat supply. In the ovens (FUTY Improved processor), the rate of dehydration was slow. However, fish products appeared golden brown making it attractive to the consumers. This was due to the even distribution of heat in the processor. Therefore, there is significance difference (p > 0.05) between traditional smoking kiln and FUTY improved processor (oven).