Chemical Composition, Sensory Evaluation and Shelf Stability of Chin-chin Enriched with Fish Protein Concentrate of <i>Oreochromis niloticus</i>

Umar Faruk; Magawata Ibrahim; Maradun Hassan Faruk; Ahmad Mubarak

doi:7060402

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.

[1]

FAO (2011). Quality and safety of fish and fish products Fisheries and Aquaculture Department, Rome. Updated 27 September 2001. Retrieved 18^th March 2011 (http://www.fao.org/fishery.tropic/1514/en).

[2]

Al-jufaili M. S. Opera L. U (2006). Status of fisheries and post-harvest industries in the sultanate of Omani part 1 Handling and marketing system of fish. Journal of fisheries international 1: 144-149.

[3]

Eyo, A. A (2001). Fish Processing Technology in the Tropics National Institute for freshwater Fisheries Research (NIFFR), New Bussa, Nigeria 2nd Edition.

[4]

Omojowo, F. S. Okaeme, A. N. and Ihuahi, J. A. (2013). Value Added fish products. National Institute for Freshwater fisheries Research (NIFFR), New Bussa, Nigeria.

[5]

Foskett T. A, Barrett. Connor E. L, Wingard D. L (2004). Practical cookery. Snacks, light meals savories and convenience foods. 15: 616-632.

[6]

Liyide, B. O. (2010). Frequency of consumption of local and continental snacks amongst secondary school students in Abeokuta south local government area of Ogun.

[7]

Floricel C., Romulus M. B., Petru, A. (2016). Nutritional Effects of Added fish proteins in wheat flour Bread. Agriculture and Agricultural science procedia 10 (2016) 244-249

[8]

Santana, P., Huda, N. and Yang, T. A. (2012). Technology for production of surimi powder and potential of applications. International Food Research Journal 19 (4): 131.

[9]

AOAC, (2003). Official methods of analysis of the association of official’s analytical chemists, 17th edn. Association of official analytical chemists, Arlington.

[10]

Malle, P. and Poumeyrol, M. (1989). A new chemical criterion for the quality control of fish; Trimethylamine/Total volatile basic Nitrogen (%). Journal of food protection, 52 (6): 419-423.

[11]

Larmond E. Laboratory methods for sensory evaluation of food. Canadian Government Publishing Center. Ottawa. 1977; 18-46.

[12]

Ihuahi, J. A., Omowojo, F. S., and Ugoala, A. E. (2005). Effect of Spice Treatment on the Quality of Hot Smoked Catfish (Clarias gariepinus) National Institute for Frehwater Fisheries Research.

[13]

Adeleke, R. O. & Odedeji, J. O. (2010). Functional Properties of Wheat and Sweet potato flour blend. Pakistan Journal of Nutrition 9: 535-538.

[14]

Adeyeye SA, Akingbala JO. Evaluation of nutritional and sensory properties of cookies produced from sweet potatomaize flour blends. Researcher. 2014 6 (9): 58.

[15]

Kolapo AL, Sanni MO. (2005). Processing and characteristics of soybean –fortified Tapioca. J. of Women in Technical Edu.; 4: 59-66.

[16]

Mepba, H. D., Achinewhu, S. N., & Aso, S. N. (2007). Microbiological quality of selected street foods in Port Harcourt, Nigeria. Journal of Food Safety, 27, 208. http://dx.doi.org/10.1111/jfs.2007.27.issue-2.

[17]

Sanni LO, Adebowale AA, Tafa SO. Proximate, functional, pasting and sensory qualities of instant yam flour. Paper presented at the 14 ISTRC Symposium, Central Tuber Crops Research Institute, Trivandrum, Kerala State, India; 2006.

[18]

Anne, W. and Allison, G. (2006). Introduction to Nutrition In: Anatomy and Physiology in Health and Illness. Edited by Ninette Premdas. Published by Elsevier Limited (United States of America).

[19]

Fasasi OS. Proximate, anti-nutritional factors and functional properties of processed pearl millet (Pennisetum glaucum). J. of Food Tech. 2009; 7 (3): 92- 97.

[20]

Baljeet SY, Ritika BY, Reena K. (2014). Effect of incorporation of carrot pomace powder and Germinated chickpea flour on the quality characteristics of biscuits. International Food Research J., 21 (1): 217-222.

[21]

Falola AO, Olatidoye OP, Adesala SO, Amusan M. (2014) Modification and quality characteristics of cocoyam starch and its potential for chinchin production. Pakistan J. of Nutri. 13 (12): 768 773.

[22]

Ibitoye, A., Omojowo, F. S., Adcbayo, M. B. and 'Ugwu, F. C. (2005), development of fish products from small and underutilized tilapia (Oreochromis niloticusy in kainji lake area.

[23]

Abiodun, O. A., Oladeinde O. O., Funmilola, K. L., Femi, F. A. & Deborah, O. A., (2017). Production and acceptability of ‘Chin-chin’ snack made from wheat and tiger nut (Cyperus esculentus) flour. Cogent food and Agriculture, 3: 1282185 http:/dx.doi.org/10.1080/233311932.1282185.

[24]

Seevaratnam, V, Banumathi, P, Premalatha MR, Sandaran SP and Arumugam T. (2012). Studies on the Preparation of Biscuits Incorporated with Potato Flour. World Journal of Dairy & Food Sciences, 7 (1): 79-84.