Physico–chemical characteristics of fish flour prepared from locally available small indigenous fish species of Assam

Abstract

The present study aims at developing fish flour from two small indigenous fish species, that is, Puntius sophore and Amblypharyngodon mola. Fish flour developed from fresh fish species were analyzed for their nutritional compositions following standard protocols. Results indicated the protein, ash, calcium, phosphorus, potassium, magnesium, and iron content to be 55.15 ± 0.71 g/100 g, 18.14 ± 0.69 g/100 g, 1,850.34 ± 2.40 mg/100 g, 799.17 ± 1.50 mg/100 g, 653.26 ± 0.64 mg/100 g, 331.02 ± 2.11 mg/100 g, and 16.00 ± 1.29 mg/100 g, respectively, for fish flour developed from Puntius sophore and 61.32 ± 0.31 g/100 g, 15.43 ± 0.45 g/100 g, 2098.40 ± 2.37 mg/100 g, 1,012.81 ± 3.86 mg/100 g, 413.78 ± 1.47 mg/100 g, 256.82 ± 1.65 mg/100 g, and 12.53 ± 0.52 mg/100 g, respectively, for fish flour developed from Amblypharyngodon mola. The developed flours also had good functional properties with bulk density, water absorption capacity and fat absorption capacity of 0.52 ± 0.001 g/ml, 121.67 ± 2.89 ml/100 g, and 81.67 ± 2.89 ml/100 g, respectively, for Puntius sophore and 0.57 ± 0.01 g/ml, 119.67 ± 4.51 ml/100 g, and 65.00 ± 5.00 ml/100 g, respectively, for Amblypharyngodon mola. Practical applications The edible fish flour developed from small indigenous fish species can serve as a good source of protein and minerals for children, adolescence, and individuals of other age groups. Due to its high protein content, it could be used commercially as protein supplement. It can also serve as a potential ingredient by various food processing industries for value addition of low protein snacks. In addition, it would also improve the utilization of small fish species thereby generating a source of livelihood for people living close to water bodies.