Paper Key : IRJ************540
Author: Bello Muhammed Dakingari,Alhassan Abdullahi,Abdulrahman Dantani,Nkechi Funmilola Adebagbo,Sunday Oladele Mathew
Date Published: 07 Jul 2024
Abstract
Consumers are used to consumption of ordinary chin-chin, it is therefore used as a control to determine differences in taste, flavour, appearance, colour, odour and level of patronage of the products. Fish value addition products and ordinary chin-chin are prepared in the Department of fisheries technology in conjunction with the Centre for Entrepreneurial Development (CED) of Kebbi state Polytechnic, Dakingari. 30 youths are selected from fishing communities of Aljannare, Bendu, Kawara, Kalel, Tuga and Bahindi. VAF products are ordinary chin-chin (control) fish crispy, fish balls, fish cakes, fish flakes, fish chin-chin and fish pasta Ordinary chin-chin initially probably due to familiarization, but, declined with the presence of VAFPs. Fish chin-chin steadily appreciated through to the end. However, other VAFP also appreciated in terms of various organoleptic tests. Poor awareness of VAFP and its nutritional advantage is responsible for its poor patronage. Consumer preference shown that many respondents are willing to consume VAFP at whatever cost as soon as available. This confirmed that there is potential market outlet for VAFP in the fishing communities. This agrees with the report by Sabat et al, 2008.Keywords: VAFP, CED, Organoleptic test, Fishing communities and consumer preference.