Essential Amino Acid Profile and Polycyclic Aromatic Hydrocarbons (Pahs) Of Clarias Gariepinus Smoked with Different Firewood

Safety of food is of great concern worldwide and y is critical to consumers due to its public health implication. This study examined the essential amino acids profile and concentration of polycyclic aromatic hydrocarbon of Clarias gariepinus smoked with different firewood with a view of determining its quality and safety. This study was carried out in two phases; the first was pilot survey using structured questionnaire to identify the types of firewood used by fish processors at Hadejia, Jigawa State, Geriyo Adamawa State and Laranto Plateau State. While the second phase was a laboratory work to determine the essential amino acid profile and concentration of polycyclic aromatic hydrocarbons of the sampled fish species. Smoked and fresh Clarias gariepinus samples were collected from the study areas. Three types of woods reported through the questionnaire as commonly used by fish processors were also used to smoke the fresh Clarias gariepinus purchased. Amino acid analysis was performed on reverse phase-high pressure liquid chromatography (HPLC) (Buck scientific BLC 10/11 Las Vegas USA) equipped with UV 338nm detector while PAHs analysis was conducted using High performance liquid chromotography (HPLC) Hewlett Packed 589 0 series II, coupled with flame ionization detector (FID) (Hewlett Packard, Wilmington, DE, USA). The questionnaire results showed that majority of the respondents (64.58% ) in Hadejia used wood from Neem tree, in Geriyo majority (63.26%) used wood from Chew tree and in Laranto majority (58.00% ) of the respondents used wood from Tallow tree for smoking their fish. The results of essential amino acids analysis showed that all the fish samples have essential amino acids. Leucine, Phenylalamine, Valine and Arginin are the most concentrated essential amino acids in the samples while Threonine and Methionine are the least detected. The results from analysis of Clarias gariepinus for polycyclic aromatic hydrocarbons showed that thirteen PAHs were detected in the smoked fish samples although, Benzo(a)pyrene, Benzo(a)athracene and Benzo(b)flouranthene were not detected in the fresh fish sample and they were the least detected in smoked fish samples, this implies that they are introduced during smoking process. Acenephene, Acenephylene, Flouranthene and Pyrene are the most concentrated PAHs in the smoked fish samples. All the PAHs detected in this study are within the normal residue limit specified by the world health organization.