• Judith Nguvan Shima
  Department of Biological Sciences, Rev. Fr. Moses Orshio Adasu University, Makurdi, Nigeria
  




• Angela Nguyilan Shima
  Department of Food Science and Technology, University of Mkar, Mkar-Gboko, Nigeria
  




• Jeremial Rachael Oleme
  Department of Biological Sciences, Rev. Fr. Moses Orshio Adasu University, Makurdi, Nigeria
  




• Jude Aondoakula Ortoho
  Department of Biological Sciences, Rev. Fr. Moses Orshio Adasu University, Makurdi, Nigeria
  




• Gloria Wuese Akaha
  Department of Biological Sciences, Rev. Fr. Moses Orshio Adasu University, Makurdi, Nigeria
  




• Edward Agbo Omudu
  Department of Biological Sciences, Rev. Fr. Moses Orshio Adasu University, Makurdi, Nigeria
  

A comparative assessment of the effect of three locally available spices - garlic (Allium sativum), uziza seeds (Piper guineense) and ginger (Zingiber officinale) - on the sensory quality, microbial load and nutritional quality of smoked Clarias gariepinus was conducted in this study. Fifty fresh catfish were obtained from Wadata market in Makurdi, cleaned, degutted and divided into four treatments: T1 (control), T2 (garlic), T3 (uziza) and T4 (ginger). Each spice (50g) was grinded, mixed with 1 litre of water and used to soak the fish for 1 hour before smoking in a drum kiln. The smoked samples were packaged in polythene materials and stored for eight weeks. Sensory evaluation was carried out by a ten-member panel using a 5-point hedonie scale. Microbial assessment was done through total viable, coliform and fungal counts using pour plate techniques. Proximate analysis was conducted using standard AOAC methods. Data were analyzed using ANOVAat P> 0.05. Results showed that spice treatments significantly improved sensory qualities compared to the control, ginger having the highest score for all attributes except flavor (4.40±1.4), while uziza ranked first in flavor (4.90±0.94). Microbial counts increased in all treatments after storage, but garlic (T2) recorded the lowest total viable (14.00±0.11d*), coliform (6.00±0.38h*) and fungi counts (0.00±0.00*), indicating superior antimicrobial activity. Proximate composition showed increase in moisture content in all treatments after storage. There was no significant change in protein, ether extract and NFE in the treated samples compared to the control. In conclusion, ginger, garlic and uziza seeds significantly improved the nutritional quality, sensory attributes and shelf life of smoked C. gariepinus. Ginger is recommended for overall acceptability and quality retention, while garlic is recommended for microbial control.