Physical, nutritional, and sensory characterization of pangas (Pangasianodon hypophthalmus) fish ball incorporated with moringa leaves powder

Abstract

Fish balls are a culinary delight in diverse cultures that achieve a new level of health-conscious appeal by incorporating moringa leaf powder. The physical properties, proximate composition, mineral and heavy metal content, amino acid composition, and sensory properties of pangas fish balls prepared with moringa leaf powders (MLP) were evaluated. The fish balls contained a high amount of protein (30.20–20.81 %); however, the proximate composition showed no significant variations depending on the level of MLP. The pH values of pangas fish balls varied with MLP concentrations from 6.56 to 6.61. Fish balls were rich in calcium (78.04–99.03 mg/100 g), potassium, sodium, and iron. There were 12 amino acids, including notable levels of arginine, glycine, histidine, leucine, isoleucine, and cysteine. Storing fish balls containing MLP for 15 days at 4 °C influenced shelf-life and acceptability, with the maximum value for sensory properties found to be 7.5 in fish balls containing 1.0 % MLP. A cost-profit analysis demonstrated the profitability of fish ball production, with a net profit of 32.50 %. Therefore, a healthy and nutritious fish ball could be prepared from pangas fish mixed with MLP to introduce a value-added fishery product for national and international markets.