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Chemical Composition, Sensory Evaluation and Shelf Stability of Chin-chin Enriched with Fish Protein Concentrate of Oreochromis niloticus
Current Issue
Volume 9, 2021
Issue 4 (December)
Pages: 42-46   |   Vol. 9, No. 4, December 2021   |   Follow on         
Paper in PDF Downloads: 44   Since Dec. 21, 2021 Views: 318   Since Dec. 21, 2021
Authors
[1]
Umar Faruk, Department of Fisheries and Aquaculture, Usmanu Danfodiyo University, Sokoto, Nigeria.
[2]
Magawata Ibrahim, Department of Fisheries and Aquaculture, Usmanu Danfodiyo University, Sokoto, Nigeria.
[3]
Maradun Hassan Faruk, Aquaculture and Biotechnology Programme, National Institute for Freshwater Fisheries Research, New Bussa, Nigeria.
[4]
Ahmad Mubarak, Department of Fisheries Technology, Hassan Usman Katsina Polytechnic, Katsina, Nigeria.
Abstract
Fish Protein concentrate (FPC) from low value tilapia (Oreochromis niloticus) which would otherwise have been discarded, was used in certain proportions (0%, 5%, 10% and 15%), in addition to wheat flour, for the production of chin-chin in order to address the problem of inadequate intake of protein and to determine the acceptable proportion of FPC to wheat flour by consumers. Sensory (organoleptic) parameters of the samples were determined, and the results subjected to statistical analysis using ANOVA. Except taste, the samples were not significantly different (p>0.05) in the sensory attributes determined. There was also no significant difference (p>0.05) in crude protein, ether-extract, ash, moisture, and crude fibre content of the product. However, significant difference (p<0.05) was observed in the nitrogen free extract content of the treatments. The low value fish like Tilapia species can be used to improve the nutritional composition (especially the protein content) of foods high in carbohydrate and low in other nutrients. The species can also be used as a substitute for other additives that are proteins in nature. Results obtained also indicated that wheat flour can be substituted with low value fish powder up to 15% level. A notable increase in Fibre contents with a decrease in carbohydrate content in the chin-chin was observed.
Keywords
Flour, Chin-chin, Fish, Proximate Composition, Sensory Evaluation
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