Introduction: The research was aimed to determine the effect of vegetable oil and palm oil on the nutritive value of dehydrated shredded fish muscle (Danbun kifi); a term popularly applied to beef meat (Danbun nama ).
Methodology: Two oils; vegetable oil (T1) and bleached palm oil (T2) were used to fry the ‘Danbun kifi ’. The two treatments of Danbun kifi were stored in room temperature for a period of four weeks and on weekly basis were subjected to organolept ic assessment.
Results: The results revealed that there were significant differences (p<0.05) in the proximate composition of the two treatments. However, organoleptic assessment has showed that there was significant difference between dehydrated shredded fish muscle (Danbun kifi ) fried with vegetable oil and palm oil.
Conclusion: The shredded fish muscle fried with vegetable oil had better nutrient content and more preferred by consumers. T his research work embraces an alternative form of local fish preservation and suggests a value addition to the perishable fish biomaterial. Further work is required to investigate the non-inclusion of oil in the frying of the shredded fish muscle and establish the shelf-life of the newly developed product.