EFFECTS OF CINNAMON (Cinnamomum verum) ON MICROBIAL ACTIVITIES OF SMOKED-DRIED AFRICAN CATFISH (Clarias gariepinus, BURCHELL 1822)

The study was carried out to evaluate the effects of cinnamon (Cinnamom verum) on microbial activities of smoked Clarias gariepinus. Samples of Cinnamon were purchased from food Vendor in Lafia modern markets, Nasarawa State and then shade dried for two days. 200g of Cinnamon was ground into powder and distributed into various concentrations (T1;0g/l, T2;25g/l, and T3;50g/l) representing treatments. Five kilogram of Fresh Clarias gariepinus of average weight of 250g was purchased from Insha Allah fish Farm in Shabu Lafia Local Government Area. The fish were dressed by degutting, removal of spines and washed thoroughly with clean water. The fish were immersed in the stock solution for 15mins before smoking using charcoal smoking kiln. After smoking of the fish, the dried samples were packaged and taken for microbial analysis. Data was analyzed using descriptive analysis by means and standard deviation and results were presented using charts and tables. Fourteen microbial organisms in which ten (10) bacterial and four (4) fungal were isolated. Fish smoked without Cinnamon was recorded with the highest Total Heterotrophic Fungal Count (3.80x10E3), Total Heterotrophic Fungal Count (5.08x10E3) and Total Heterotrophic Bacterial Count (8.98x10E6) respectively. Cinnamon verum concentration at 25g/l was effective against microorganisms due to the reduction in the number of total heterotrophic fungal count (2.31x10E3), total coliform count (2.27x10E3) and total heterotrophic bacterial count (3.98x10E6) respectively. Microbial analysis should be carried out to ascertain the best storage condition and material for the smoked fish.