COMPARATIVE EFFECTS OF GINGER, CHILLI PEPPER AND GARLIC AS BIOPESTICIDES FOR PRESERVATION OF DRIED CATFISH (CLARIAS GARIEOINUS) ON D. MACULATUS.
Abstract
This project examines how Comparative Effects of Ginger, Chilli Pepper And Garlic As Biopesticides For Preservation Of Dried Catfish (Clarias Garieoinus) on D. Maculatus, should adopt garlic, ginger, and chilli pepper powders as natural protectants against D. maculatus in dried fish.
Further research should be conducted using different concentrations and combinations of these plant powders to evaluate possible synergistic effects. Research should also assess the microbial stability, nutritional quality, and sensory acceptability (taste, smell, and texture) of treated fish during long-term storage.
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