Development of 'Serunding' from African catfish

Food Science

• Sensory Evaluation 100%
• Nutrient Composition 50%
• Aroma Attributes 50%
• Nutritive Value 50%
• Iron 50%
• Mouthfeel 50%
• Mineral Content 50%
• Sensation of Taste 50%
• Vitamin C 50%

Keyphrases

• African Catfish 100%
• Proximate Analysis 33%
• Physical Analysis 16%
• African Catfish Clarias Gariepinus 16%
• Round Scad 16%
• Untrained Panel 16%
• Taste Acceptance 16%

Agricultural and Biological Sciences

• African 100%
• Nutritive Value 14%
• Ascorbic Acid 14%