ASSESSMENT OF CONSUMER ACCEPTANCE OF KlLisHI OF AFRICAN .CARP (Labeo =r coubte, Rueppell) AND-ELEPHANT SNOUT (Hypefopisus bebe occidentalis, Guenter

Abstract

coubie and Hyperopisus bebe occidentalis in Sakata] Tile organoleptic properties (texture. odour. taste and flavour) of kilisl7i in its fresh form and under\ storage for 16 weeks were determined. The mean scores for the organoleptic assessment (6_90 . and 7.19 for kilishi of Labeo and Hyperopisus. respectively) showed that fish kiiishi -was highly acceptable. Hyperopisus k~ishi recorded slightly higher mean scores tot the tested organoleptic properties. The declining pattern of the sensory assessment scores with length of storage indicated that the optimum storage period under the room teI/1P~r.atFre for kilisiJi made from the experimental fish species in the study area was 6-8 weeks"'Fu(~{7er research on appropriate storage methods is desirable. However. preparation ot tist: kilisl7i couki be explored as alternative preservation technique to reduce fish spoilage especially during the glut in supply and to diversIfy fish products.