Assessment of the Acceptability and Palatability of Catfish (Clarias gariepinus) Preserved with Scent Leaf (Ocimum gratissimum) and Bitter Leaf (Vernonia amygdalina) Extracts

The acceptability of catfish, Clarias gariepinus preserved with ethanolic extracts of scent leaf (Ocimum gratissimum) and bitter leaf (Vernonia amygdalina). The plants were divided into two portions, one portion was washed and the other unwashed before their extracts were made. The fish was prepared into smoked fish and pepper soup samples and a trained panel of judges was used to assess the acceptability make comments through a questionnaire. The results showed that the fish products preserved with unwashed bitter leaf extracts was more acceptable than its scent leaf counterpart (in terms of appearance and taste).