ABSTRACT
A total of four (4kg) fresh samples of M. macrobrachion were obtained and divided into four (4) samples (A, B, C, and D). Each sample contained 1kg of prawn. The treatments were applied to the different samples. Sample A was treated with 4% ginger (Z. officinale)marinade, Sample B was also treated with 4% spring onion (Allium fistulosum) marinade, Sample C with 2% each (4% in total) of both ginger and spring onion marinade and Sample D (control) was without treatment. The proximate composition of fresh prawn sample, treated oven-dried prawn samples immediately after oven-drying and under ambient storage were analysed. Results obtained showed that the proximate composition of fresh prawn samples were 70.86±0.32% moisture, 23.38±0.32% crude protein, 2.05±0.32% crude fat, 0.02±0.02% crude fibre, 2.03±0.32% ash and 1.68±0.32% NFE. The proximate analysis immediately after oven-drying and during the storage period revealed significant differences in the moisture content, crude protein, crude fat, ash, and nitrogen-free extract (NFE) among the treated oven-dried prawn samples. Sample A (ginger treated) had the lowest moisture content, highest crude protein, highest NFE, suggesting ginger treatment will enhance the nutritional value. Organoleptic assessment showed variations in appearance, aroma, texture, and taste among the differently treated samples. Sample A (ginger treated) had the highest mean scores for appearance, aroma and taste, indicating ginger enhanced these sensory attributes. Spring onion treatment did not significantly impact organoleptic properties. The findings reveal that ginger in oven-drying M. macrobrachion can improve proximate composition and sensory qualities, while spring onion has minimal effects.
