Abstract
Around a billion people in the world have inadequate protein intake, leading to reduced growth and development. In growing interest to find alternative protein sources, several studies have been carried out on new protein ingredients, including fish protein powder (FPP), single cell protein, and leaf proteins. FPP, extracted from either underutilized species or byproducts of the fish industry, is one of such alternatives and have been studied for a couple of decades. It contains a concentrated protein intended for human consumption. In view of assessing the suitability for further processing and product development, profiling the nutritional and techno-functional properties of FPP produced from different fish species is pertinent. This study evaluated the proximate composition, some mineral content and techno-functional properties of FPP extracted from small barbus (Barbus paludinosus) species. A mince of gutted fish was used to extract the protein powder using isopropyl alcohol. The average moisture, protein, ash and fat content were found 3.07%, 72.38%, 24.37%, and 1.9%, respectively. The mineral analysis of the FPP has showed high concentration of Phosphorous, Calcium, Potassium and Sodium. Techno functional attributes of the FPP were also comparable with FPP products from other species. Generally, protein powders from underutilized fish (Barbus paludinosus) could be used to formulate nutritionally improved products with satisfactory techno functional properties.
Highlights
One of the major challenges in nutrition until today is protein-energy malnutrition (PEM): i.e., deficiency of energy derived from proteinaceous foods [1]
Several new protein ingredients, including fish protein powder (FPP), single cell protein, and leaf proteins have been used as a source of protein energy in a nutritious diet [1]
It can be concluded that FPP is a highly proteinaceous ingredient with low fat and moisture content
Summary
One of the major challenges in nutrition until today is protein-energy malnutrition (PEM): i.e., deficiency of energy derived from proteinaceous foods [1]. Composition, functional properties and applicability of different protein sources have been studies by scientists in a response to the growing demand for food proteins [3]. FPP is a dried and shelf stable product, intended for human consumption. It contains highly concentrated protein than the original fish flesh, and it is an excellent source of highly digestible amino acids [4, 5]. FPP has been used for numerous applications in food industries as a functional and nutritional property enhancer. FPP have been used to enhance functional properties by serving as a binder, dispersing agent and emulsifier in a food industry [6, 7]. Fish protein powder has shown importance to improve protein quality of diet for pre-school children and infants under the Bezuayehu Gutema Asefa: Nutritional and Techno-Functional Properties of Fish Protein Powder (FPP) from
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