ObjectiveTo analyze the proximate composition, fatty acids, amino acids and nutritional composition of flour made from Tilapia (Oreochromis mossambicus) head and bones. MethodsTilapia fish head and bone are the parts with unknown composition. Fish bones and heads were collected, cleaned and dried. The flours were prepared using 14-mesh stainless steel sieve and analysed further. ResultThe results in 100 g of Tilapia head flour (THF) were composed of moisture [(5.89±0.01) %] protein [(32.59±0.02) %] total lipids [(0.2014±0.0002)%], and ash [(11.14±0.02) %]. The results in 100 g of Tilapia bone flour (TBF) were: moisture [(4.22±0.02)%], protein [(31.52± 0.02) %], total lipids [(0.8761 ±0.0002) %], and ash [(0.89±0.01)%J. The fatty acid composition of THF occurring in the highest proportions were alpha linolenic acid [(C18: 3; (2.4390±0.0025)%], stearic acid [(C18:0; (1.9883±0.0025)%], linoleic acid [(Cl8:2; (1.9860±0.0025)%], palmitic acid [Cl6:0; (1.1787 ±0.0002) %], oleic acid [(Cl8:l; (1.5468±0.0002)%] margaric acid acid [(Cl7:0 (0.4146±0.0002)%] and moroctic acid [(Cl8:4; (0.1141±0.0002)%J. The fatty acid compositions of TBF occurring in the highest proportions were stearic acid [(C18: 0; (0.7860±0.0025)%], oleic acid [(Cl8:l; (0.1141±0.0002)%], alpha linolenic acid [(C18: 3; (0.1141±0.0002)%], palmitic acid [(C16: 0; (0.1143±0.0025)%], linoleic acid [(C18:2; (0.0816±0.0002)%], margaric acid acid [(Cl8:0; (0.0088±0.0003)%] and moroctic acid [(Cl8:4; (0.0034±0.0003)%J. The major amino acids such as glutamic acid (0.9967%), aspartic acid (1.837%), lysine (1.048%) and leucine (0.807%) were found in THF and in TBF the major amino acids were found as glutamic acid (0.7865%), aspartic acid (0.9686%), lysine (1.342%) and leucine (0.7756%). The THF flour possessed seven essential minerals in milli grams per gram (mg/gm) such as calcium (56.7±0.2 mg), iron (3.098±0.002 mg), potassium (16.78±0.02 mg), magnesium (15.67±0.03 mg), copper (1.414±0.002 mg), sodium (34.67±0.03 mg) and zinc (0.343±0.003 mg). The TBF flour possessed calcium (67.76±0.02 mg), iron (2.41±0.02 mg), potassium (15.67±0.02 mg), magnesium (45.76±0.02mg), copper (0.131±0.001 mg), sodium (29.11+0.01 mg), and zinc (0.2415±0.0002 mg). ConclusionThe results indicate that the flours made from the fish head and bone of tilapia may result as a valuable alternative food in the human diet. This is the first study which reports the nutritive value of tilapia (Oreochromis mossambicus) byproducts such as heads and bones.