Improving Storage Stability and Nutritional Quality of Smoked Chrysichthys nigrodigitatus Using Local Spices (Ginger and Black Pepper) in Cameroon
ABSTRACT In this study, we investigate the potential of local spices: ginger (Zingiber officinale), black pepper (Piper nigrum), and their mixture to improve the storage stability, nutritional composition, and sensory quality of smoked Chrysichthys nigrodigitatus from the Nkam Wouri River in Cameroon. These spices were...