Abstract
Fish processing by-products and small pelagic fish could provide minerals and protein in diets of vulnerable populations as these could be more affordable than seafood. The study objectives were to determine the proximate nutrient content of tuna processing by-products and burrito fish and also assess the acceptability of fish powder-fortified local carbohydrate snacks. Tuna trimmings, gills, frames and burrito were dried at 55oC for eight hours to moisture levels of 4.8% (trimmings), 8.9% (frames), 6.8% (gills) and 6.9% (burrito). The products were milled and incorporated at varying levels into four local snacks namely: mpotompoto, yakayake, abolo and yam balls. Proximate nutrient levels of both fortified and non-fortified snacks were determined by Official Methods of Analysis (AOAC). Protein contents of mpotompoto-fortified fish products ranged from 3.75% to 8.5%. Ash also ranged from 1.12% to 5.54%. The control contained 1.17%. Acceptability tests were conducted on the fortified snacks using a 5-point hedonic scale. On the whole, fortified products showed significantly higher levels of protein and ash over the non-fortified snacks. Acceptance of the snacks by pupils (11-12) years was high enough to warrant incorporation of the fish powders into a school lunch menu.
Highlights
Inadequate food supply in terms of meeting energy requirements affects at least 925 million people worldwide (FAO, 2010)
Materials and Methods Production of tuna by-products and burrito powder Tuna trimmings, gills and frames were dried with a Council for Scientific and Industrial Research-Food Research Institute (CSIR-FRI) gas-fuelled dryer for 8 hr to moisture levels of 4.8%, 8.9%, 6.8% and 6.9%
Ash contents ranged from 1.12% for 12.5% trimmings to 5.54% for 8.8% tuna frames
Summary
Inadequate food supply in terms of meeting energy requirements affects at least 925 million people worldwide (FAO, 2010). Poor rural and urban areas where limited economic resources prevent diversity in diets result in the prevalence of micronutrient deficiency diseases. Fish products are considered as a good source of many micro-minerals, most of which are found in high amounts in fish bones (Abbey et al, 2017; Gordon & OwusuAdjei, 2011; Ashitey & Flake, 2010). Apart from eating small-sized fish species with bones inclusive, bones of larger fish are rarely consumed. Increased use of seafood, including bones, could contribute significantly to reducing micro-mineral and protein malnutrition (Toppe, 2014). Cannot afford to buy seafood, in areas where seafood is scarce
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