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<0.05). Samples salted after boiling dehydrated to a greater extent and at faster rate than samples salted before boiling (0.464 and 0.929, respectively) However, samples boiled before salting dehydrated faster at the sun drying and net exposure components of dehydration. A significant trend (P< 0.05) of decreasing extent and rate of dehydration with increasing salt concentration was observed between 0 and 3%. Interactions were significant (P<0.01) for extent and rate of total and thermal dehydration. Brined samples dehydrated more when salt was applied before boiling. Their dehydration was significantly less than dry salted or injected samples when salt was applied after boiling. Samples treated with 2% salt dehydrated better when brined than when other methods were used. The study indicated that greater extent and rate of dehydration was obtained from samples produced without salt.

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