Abstract
The study was carried out to evaluate the effects of cinnamon (Cinnamom verum) on microbial
activities of smoked Clarias gariepinus. Samples of Cinnamon were purchased from food
Vendor in Lafia modern markets, Nasarawa State and then shade dried for two days. 200g of
Cinnamon was ground into powder and distributed into various concentrations (T1;0g/l,
T2;25g/l, and T3;50g/l) representing treatments. Five kilogram of Fresh Clarias gariepinus of
average weight of 250g was purchased from Insha Allah fish Farm in Shabu Lafia Local
Government Area. The fish were dressed by degutting, removal of spines and washed
thoroughly with clean water. The fish were immersed in the stock solution for 15mins before
smoking using charcoal smoking kiln. After smoking of the fish, the dried samples were
packaged and taken for microbial analysis. Data was analyzed using descriptive analysis by
means and standard deviation and results were presented using charts and tables. Fourteen
microbial organisms in which ten (10) bacterial and four (4) fungal were isolated. Fish smoked
without Cinnamon was recorded with the highest Total Heterotrophic Fungal Count
(3.80x10E3), Total Heterotrophic Fungal Count (5.08x10E3) and Total Heterotrophic
Bacterial Count (8.98x10E6) respectively. Cinnamon verum concentration at 25g/l was
effective against microorganisms due to the reduction in the number of total heterotrophic
fungal count (2.31x10E3), total coliform count (2.27x10E3) and total heterotrophic bacterial
count (3.98x10E6) respectively. Microbial analysis should be carried out to ascertain the best
storage condition and material for the smoked fish.
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