Preparation and quality characterization of marine small pelagic fish powder: A novel ready-to-use nutritious food product for vulnerable populations

Abstract

Globally, the nutritionally enriched fish powder is gaining attention for the fabrication of functional or value-added foods that could contribute to reducing malnutrition. Therefore, fish powders prepared from whole, gutted, and muscle of anchovy (Coilia dussumieri) and sardine (Sardinella fimbriata) and their proximate composition, concentrations of minerals, fatty acids, amino acids, and percentage of recommended nutrient intake (RNI) was evaluated. The results showed that the fish powders had significant different (p < 0.05) nutritional compositions. The major component of fish powders was protein (53.52±0.42–72.55±0.49%), followed by lipids (6.42±0.06–12.24±0.1%), ash (8 ± 0.06–14.31±0.07%), moisture (6.63.52±0.09–10.32±0.09%) and carbohydrates (4.43±0.06–9.19±0.07%). Minerals were analysed in the following order in all fish powders: Ca>P>K>Na>Mg, Fe>Zn>Mn>Cu>Cr>Se>Co and As>Ni>V>Pb>Cd. Na/K was <1, and the concentrations of heavy metals were below the tolerable limit set by FAO/WHO. The concentration of EPA+DHA was 556.63–1,303.69 mg/100 g, PUFA/SFA was 0.51–0.73, and n-6/n-3 fatty acids were 0.25–0.28. The concentration of essential amino acids was 12.54±0.02–23.16±0.01 mg/g. The RNI (2.05–98.89%) value showed that the fish powders developed are outstanding nutrient-rich foods. Finally, the study suggests that consuming the developed fish powder could considerably lower the prevalence of macro- and micro-nutrient deficiencies in vulnerable groups worldwide.