Nutrient content of fish powder from low value fish and fish byproducts.

Lawrence Abbey,Margaret O Atikpo,Mary Glover‐Amengor,Amy Atter,Jogeir Toppe

doi:10.1002/fsn3.402

Abstract

Consuming small‐sized fish species whole, and bones of large fish could contribute significantly to reducing the level of micronutrient and protein malnutrition. These fish products are more affordable and could therefore meet the needs of poor, vulnerable groups, particularly in rural and urban areas where limited economic resources prevent dietary diversity. The objectives of the study were to produce fish powder from dried edible byproducts from fish processing factories, an underutilized fish species, burrito and to determine the physical, micromineral, macronutrient and microbiological quality of the dried fish powder. Edible fish processing byproducts and an underutilized fish, burrito (Brachydeuterus auritus) were cleaned thoroughly and dried with a Council for Scientific and Industrial Research‐Food Research Institute (CSIR‐FRI) gas‐fuelled oven at 55°C for 8 h or until dried. The dried products were milled into powder, and packaged into polythene bags. Proximate analysis of the fish powder was done Official Methods of Analysis (AOAC) methods. Minerals and heavy metals in the fish powder were determined by atomic absorption spectrophotometry (AAS). Microbiological quality was determined by Nordic Committee on Food Analysis Method (NMLK) methods. Tuna trimmings contained 80.71 g/100 g protein, whereas burrito contained 70.40 g/100 g protein. Concentrations of cadmium, arsenic, and mercury varied from <1.00 to 1 mg/kg. Lead was found at 0.04 mg/100 g in tuna frames and gills only. All fish byproducts contained high levels of iron, for example, trimmings contained 16.58 mg/100 g, whereas tuna frames and gills also contained 16.82 and 19.54 mg/100 g, respectively. Burrito contained 8.92 mg/100 g. Zinc levels also ranged from 0.41 mg/100 g in tuna trimmings to 1.88 mg/100 g in tuna gills. The powdered samples according to the standards set by Ghana Standard Authority, were acceptable. Consuming small‐ sized fish species whole, and bones of large fish could contribute significantly to reducing the level of micronutrient and protein malnutrition. These are more affordable and could therefore meet the needs of poor, vulnerable groups.

Highlights

More than 2 billion people are affected by micronutrient deficiency (WHO 2001), a condition often referred to as “hidden hunger.” Micronutrient deficiency is in particular prevalent in poor rural and urban areas where limited economic resources prevent diversity in diets.The most common micronutrient deficiencies are connected to low dietary intakes of vitamin A, iron, and iodine (Allen et al 2006)
Other more neglected micronutrient deficiencies are due to nonavailability of selenium, zinc, and calcium in the diet which significantly affect the health of individuals (Capon and Smith 1982)
Zinc levels ranged from 0.41 mg/100 g in tuna trimmings to 1.88 mg/100 g in tuna gills

Summary

Introduction

More than 2 billion people are affected by micronutrient deficiency (WHO 2001), a condition often referred to as “hidden hunger.” Micronutrient deficiency is in particular prevalent in poor rural and urban areas where limited economic resources prevent diversity in diets.The most common micronutrient deficiencies are connected to low dietary intakes of vitamin A, iron, and iodine (Allen et al 2006). More than 2 billion people are affected by micronutrient deficiency (WHO 2001), a condition often referred to as “hidden hunger.”. Micronutrient deficiency is in particular prevalent in poor rural and urban areas where limited economic resources prevent diversity in diets. The most common micronutrient deficiencies are connected to low dietary intakes of vitamin A, iron, and iodine (Allen et al 2006). Other more neglected micronutrient deficiencies are due to nonavailability of selenium, zinc, and calcium in the diet which significantly affect the health of individuals (Capon and Smith 1982). It has been reported that zinc deficiency contributes to the death of 800,000 children globally per year, whereas rickets caused by calcium deficiency is gaining more attention than before (Hagan et al 2010). Omega-3 fatty acid deficiency is important, but not measured in this study

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Conclusion