Abstract
The research was aimed to develop a highly nutritious fish powder mixture by incorporating dried fish powder of small fish, Chirocentrus dorab (Katuwalla), Selaroides lepotolepis (Suraparawa) and Stolephorus indicus (Hadella) to enhance the nutritional value. Raw fish was collected from the fishing area of Chillaw and Galle in Sri Lanka. The developed fish powder mixture is a potential ingredient to enrich the nutritional value of wheat flour mixtures or dough prepared in the bakery industry conveniently. The fish powder mixture formulae were developed by mixing with different ratios of selected small dry fish powder. The best fish powder formulation was selected using sensory evaluation conducted using fish powder incorporated wheat flour buns. Further, in order to enhance the odor of fish powder mixture, natural ingredients such as clove, almond essence and vanilla were separately incorporated into the selected fish powder formulation and they were evaluated by a sensory panel. Of them, clove was selected as the best odor enhancer by the panelists. The proximate composition of selected fish powder showed 5.98% of moisture, 4.44% of ash, 6.98% of fat and 44.25% of protein, 9.23% of crude fiber and 29.16% of carbohydrates, respectively. In microbiological tests, no colonies of E. coli and Staphylococcus aureus were detected in fish powder. Further, to verify the shelf life of fish powder, Aerobic Plate Count was performed at ambient temperature and without adding any natural or artificial preservatives into fish powder. The shelf life of fish powder was three weeks at ambient temperature. In conclusion, the developed nutritious fish powder has high potential as a low cost, convenient ingredient to enhance the protein content in bakery products. Further studies on extended shelf life determination by adding natural preservatives could be recommended.
Highlights
Developing countries like Sri Lanka has a long need for inexpensive sources of animal protein for human consumption as a help to prevent malnutrition (Abbey, 2017)
100g of wheat flour contains 13.7% protein content (Venugopal, 2006), the developed fish powder mixture contains 44. 25 % of proteins and that could be due to the appreciable amount of protein present in fish (Edirisinghe et al, 2000)
When the protein content is higher than 65%, fish protein powder can be classified as a high-level protein concentration (Shaviklo, 2013) and the developed fish powder is considered as moderate level protein concentration
Summary
Developing countries like Sri Lanka has a long need for inexpensive sources of animal protein for human consumption as a help to prevent malnutrition (Abbey, 2017). The use of high protein fish offers a possible way of alleviating this problem. Many people are unable to afford for seafood products, especially in the areas where the seafood is not available. As a solution to the economic and logistic challenges, increasing small fish consumption among. C. Arampath the poor will be essential and this product can be introduced to stimulate the demand
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
