Development and Sensory Acceptability of Crackers made from the Big-eye Fish (Brachydeuterus Auritus)

Abstract

The big-eye (Brachydeuterus auritus ), which is present in a large biomass in the Gulf of Guinea, is generally considered an underutilized fish species. In an attempt to add value, it was used to complement cassava starch (Manihot esculenta Crantz) to produce fish crackers. Three levels of fish (40%, 50%, and 60%) and three levels of starch (60%, 50%, and 40%) were used in the formulations. Proximate analyses and sensory evaluations were carried out. The protein, fat, and ash contents increased with an increase in the proportion of fish. The sensory evaluation tests showed that the most acceptable formulations for the crackers were obtained using 50% fish/50% starch and 40% fish/60% starch combinations. The linear expansion of the fried crackers increased with the increased proportion of fish. Production of fish crackers, apart from its appeal for increasing protein intake, has the potential to support a small regional snack factory in a developing economy.