Abstract
Study assessed the influence of processing on mycoflora of kote fillet, skin, head and bones (SHB)
during storage for 28 days at ambient temperature of (32 ± 2°C). Fish samples were prepared by
smoking (wood and coal) and poaching using standard methods. Fungi associated with raw and
processed fillets and SHBs included the species of Absidia glaucus. Absidia, Aspergillus flavus,
Aspergillus niger, Aureobasidium sp., Candida tropicalis, Candida krusei, Fusarium spp., Rhizopus sp.,
and Penicillium expansum. The various fungi was isolated using the direct plating and dilution plate
methods indicated that wood smoke processing method had the highest (p<0>
mycoflora, which was followed by the coal smoke and poaching method. Also the SHB samples (fillet
and SHB) had markedly low (p<0>
in having lower (p<0>
and animal feed, invariably reducing costs of feeds due to highly priced amount of casein, soybean
meal and groundnut cake.
