This study was carried out to assess the influence of smoking method on quality attributes of traditional smoked bonga shad fish. Fresh bonga shad fish (100 samples) and smoked bonga shad fish (100 samples) were collected from 20 different processing centres and the fresh samples were smoked with convectional smoking kiln as the control. Laboratory analyses were conducted and each batch was assessed for; proximate and quality analyses. The results obtained show significant variations (p<0.05) for all the proximate composition and quality indices of the smoked bonga shad fish samples. The mean moisture content of fresh bonga shad ranged from 72.96-76.89% and that of the smoked bonga shad and control ranged from 10.89-14.38% and 8.56-10.12%, respectively. The mean protein content of 15.18-16.95% was recorded for fresh bonga shad samples and 51.86-60.24% and 58.86-64.84% for samples of smoked bonga shad. The fat content was determined at 6.46-8.84%, while the smoked bonga shad and the control samples were found to have fat content at 16.13-20.84% and 12.87-17.34%, respectively. The mean pH, thiobarbituric acid value (TBA), total volatile base-nitrogen (TVB-N), TMA, trimethylamine value (TMA) and Free fatty acids values (FFA) values of the smoked bonga shad were lower than the control and the fresh samples. However, all values are within the range of legislative standard.

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This study examined the socio-economic characteristics, technologies and hygiene of the processors in 20 different 'fish' processing centres in fishing communities in Lagos State. A total of 200 questionnaires were administered through purposive sampling method at 10 respondents/processing centre. Data were collected through field observation and administration of structured questionnaire. Analytical technique used was descriptive statistics. Results reveal that most of the households were relatively poor, using age and educational level of the processors and availability of household amenities as proxies for socioe-conomic status. Majority of the processors (55.5%) were old women, 51.5% had primary school education while 38% had post-primary school education. The study shows that majority (98.0%) of the processors practiced manual operations while 2.0% practiced mechanical operation. Every processor used eviscerating, washing, filleting and de-scaling and 99.0% of the processors operated on non-concrete floor while 1.0% were on mould floor. Majority (98%) used firewood as normal smoking fuel while only 0.5% used charcoal. Majority (77.5%) of the processors used full drum as smoker, 2.0% used half drum while 19.0% used mud oven and the rest (1.5%) used charcoal oven and 92.0% of the processors were from urban communities while 8.0% of them were from rural communities. Very few processors (1.0%) used disinfectants for their processing facilities and environment. The study concludes that fish smoking makes an important contribution to household food and financial security in all processing centres.

Purpose Jamun is an underutilised fruit crop of India whose utilization needs to be considerably increased. Despite its impressive nutritional profile and several health benefits, its cultivation is still very limited. Hence, this study aims to highlight the essential nutrients, health benefits and value-added products of jamun fruit and seed. Design/methodology/approach Major sources of bibliometric information such as Web of Science, Scopus, PubMed and Google Scholar were extensively searched with keywords such as nutritional composition of jamun, bioactive compounds, health benefits and jamun-based food products to obtain a database of 317 papers. Thirty four publications met the criteria for review. Findings Jamun fruit (Syzygium cumini L.) is known for its attractive colour, astringent taste, enormous nutrients and nutraceutical properties; nevertheless, this fruit is seasonal, perishable and underutilised. Furthermore, the fruit is used for the treatment of diabetes and also possess anti-cancer, anti-inflammatory, anti-obesity and cardio-protection properties. Investigations were done on the production of value-added food products such as read-to-serve beverages, jam, cookies and cake from jamun due to their several health benefits. The present review was an attempt to provide spotlights on the health benefits and food product applications of jamun fruit and its by-products. Originality/value This review systematically collates evidence from various published sources regarding the nutritional profile, development of food products from jamun and their health benefits. The compiled information will help researchers and professional become aware of the significance of jamun fruit and thereby enhances its processing and applications in food systems.

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