Abstract
Nile perch (Lates niloticus) is a major fish species in East Africa and its processing produces sufficient amounts of by-products containing significant amounts of long-chain polyunsaturated fatty acids (PUFAs). Due to the health benefits associated with PUFAs, they can be incorporated into commonly consumed foods such as yoghurt. This study is aimed at developing an omega-3-rich functional yoghurt and evaluating its quality and acceptability. Omega-3-rich fish oils were obtained from Nile perch fat pads in the presence and absence of a commercial food grade enzyme Alcalase. Recovery of omega-3-rich fish oil was done by centrifugation at 1000 × g at room temperature. The peroxide value (PV), anisidine value (AV), total oxidation (TOTOX), and free fatty acids (FFA) were some of the quality parameters investigated. Natural yoghurt (150 ml) was prepared and spiked with 3.5 g of omega-3-rich Nile perch oil. To mask the fishy flavor and taste, four different flavors were used and sensory evaluation of the yoghurt samples was performed. The liberation of Nile perch fish oil in the absence of Alcalase gave better yield (60.7% wet weight), while the use of Alcalase gave lower yields (48.3% wet weight). Assessment of the quality of the extracted fish oils showed that all parameters were within the required limits. Sensory characterization by a panel of students showed that passion and strawberry flavors were the most liked with mean values of 4.65 and 4.625, respectively. This study revealed that substantial amounts of omega-3-rich fish oil can be extracted from Nile perch fish pads in the absence of exogenous enzymes. Fortification of yoghurt with omega-3-rich Nile perch fish oils is an approach towards increasing omega-3 intake within the Kenyan population and globally.
Highlights
In recent years, increasing incidence of noncommunicable diseases (NCD) risk factors, including reduced physical activity, unhealthy diets, diabetes, and obesity among others, has led to a surge in the burden of NCDs [1]
Cardiovascular diseases (CVD) are examples of noncommunicable diseases whose rapid increase has been associated with decreased intake of omega-3 fatty acids [2]
Other studies have reported that fish oils extracted from Lake Victoria Nile perch belly flaps are rich in omega-3 fatty acids [13, 14]
Summary
In recent years, increasing incidence of noncommunicable diseases (NCD) risk factors, including reduced physical activity, unhealthy diets, diabetes, and obesity among others, has led to a surge in the burden of NCDs [1]. Some of the by-products of Nile perch processing include the head and viscera which are reported to have sufficient amounts of omega-3 fatty acids [11, 12]. Other studies have reported that fish oils extracted from Lake Victoria Nile perch belly flaps are rich in omega-3 fatty acids [13, 14]. If these by-products are not properly utilized, they are likely to be deposited in the environment causing pollution and other related health issues [13,14,15]. Fortification of commonly consumed foods with omega-3-rich fish oils, increases their availability in the diet. By-products produced by Nile perch fish processing were used in the preparation of flavored yoghurt fortified with omega-3-rich Nile perch fish oils
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