Abstract

A study was conducted to determine the effect of salting method, stage of salting and salt concentration on extent and rate of dehydration of banda. A× 3×4 factorial arrangement of three salting methods (dry salting, brining and injection), two stages of salting (before boiling and after boiling) and four salt concentrations (0, l, 2 and 3% w/w), was used. Dehydration components were determined at various stages of banda production. Method of salting significantly affected extent and rate of dehydration (P< 0.05). Brining engendered greater extent and rate of dehydration at total (0.768 and 0.362, respectively) and thermal (0.402 and 0.804, respectively) dehydration stages. Stage of salt application had significantly affected the thermal stage (P

Key words: Salting Methods, Salting Stage, Salt Concentration, Dehydration, Banda.