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ABSTRACT
African bony tongue (Heterotis niloticus) commonly called “supaku” has a huge potential for culture; it attains 2-4 kg body mass in one year under semi-intensive culture and has high market value across West/ Central Africa. However, it is primarily processed as salted and fermented fish (momone) with very limited value-added products postharvest. The limitation of diversified value-added products of Heterotis Niloticus (supaku) presents a major hindrance in the aquaculture industry as the momone market has other competitive fishes lowering value-for-money for Heterotis Niloticus (supaku) production. With rising consumer demand for convenient, healthy protein options, there is the need to develop innovative products that can compete in modern food markets. Ready-to-prepare fish nuggets and sausages from Het. Niloticus was developed through optimized formulation and standard processing techniques. A sensory analysis was conducted with 100 consumers panel using a 9-point hedonic scale, to assess key quality attributes like taste, appearance (colour), aroma or smell, juiciness and texture, and overall acceptability. The sensory evaluation revealed strong consumer acceptance, with the fish nuggets and sausages scoring high on taste, texture, and overall appeal. These ready-to-prepare products not only diversify the market options for Heterotis niloticus but also enhance its economic value, offering a competitive edge over traditional momone. By making use of modern food trends, this innovation paves the way for broader commercialization, encouraging fish farmers and meeting the growing demand for convenient, nutritious protein.