Welcome to Open Science
Contact Us
Home Books Journals Submission Open Science Join Us News
Chemical, Microbial and Sensory Evaluation of ‘Cake’ Using Fish Protein Concentrate from Bagrus bayad
Current Issue
Volume 9, 2021
Issue 4 (December)
Pages: 47-50   |   Vol. 9, No. 4, December 2021   |   Follow on         
Paper in PDF Downloads: 41   Since Dec. 21, 2021 Views: 800   Since Dec. 21, 2021
Umar Faruk, Departments of Fisheries and Aquaculture, Faculty of Agriculture, Usmanu Danfodiyo University, Sokoto, Nigeria.
Magawata Ibrahim, Departments of Fisheries and Aquaculture, Faculty of Agriculture, Usmanu Danfodiyo University, Sokoto, Nigeria.
Abdulrasheed Habibat, Departments of Fisheries and Aquaculture, Faculty of Agriculture, Usmanu Danfodiyo University, Sokoto, Nigeria.
Maradun Hassan Faruk, Aquaculture and Biotechnology Programme, National Institute for Freshwater Fisheries Research, New-Bussa, Nigeria.
The experiment was conducted to evaluate the sensory attribute, proximate composition, shelf life and microbial load of the ‘cake’ product made using fish protein concentrate from Bagrus bayad. Fish samples were collected from Shagari earth Dam landing site and dried at 60°C-70°C temperature for 6-12 hours. The sample was baked after the grinded fish powder is mixed with wheat flour at the percentage of 0%, 10%, 20%, 30% and 40% respectively. The result showed that there was significant difference (p<0.05) in terms of sensory attribute while in the proximate composition, significant difference (p<0.05) was recorded only in crude protein values of the product, with the highest % mean value in crude fibre (75.19) and least in crude protein (12.90). The microbial colony count was low at the initial week, increase subsequently and later reduces as the number of storage days increases. In terms of acceptability, cake with 10% and 20% inclusion rate is more acceptable but in terms of nutritional value, 40% is the best as it’s higher in protein. From the result obtained from this research, treatment II and III are recommended because they were highly acceptable by the panelists in terms of taste, texture, appearance, and odour.
Bagrus bayad, Cake, Chemical Composition, Fish, Sensory Evaluation
Bavitha M., K. Dhanapal, N. Madhavan, G. Vidyasagar Reddy, K. Sravani and K. Venkateswara Rao, (2016). Quality and storage stability of fish cake from common carp (Cyprinus carpio) during refrigerated storage. Department of Fish Processing Technology, Fishery Engineering, College of Fishery Science, Muthukur, Nellore District, Andhra Pradesh.
FAO (2011). Quality and safety of fish and fish products Fisheries and Aquaculture Department, Rome. Updated 27 September 2001. Retrieved 18th March 2011.
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.
Harlan JR: Crops and Man. Madison, American Society of Agronomy, 1992.
Lie C, Ying C, En-Lin W, Brun T, Geissler C: Impact of large-dose vitamin A supplementation on childhood diarrhoea, respiratory disease, and growth. Eur J Clin Nutr 1992; 47: 88–96.
Eyo, A. A (2001). Fish processing Technology in the tropics. National Institute for freshwater fisheries Research (NIFFR), New Bussa Nig. 405.
FAO, (1992). FAO Yearbook. Fishery statistics: catches and landings vol. 74. FAO fish series 43.677p.
Ikongbeh, O. A., Ogbe, F. G. and Solomon, S. G. (2012). Length weight relationship and condition factor of Bagrus docmac from Lake Akata, Benue state, Nigeria Journal of Animal and Plant Sciences. 15 (3): 2267-2274.
Loren Cordain: Evolutionary Aspects of Nutrition and Health: Department of Exercise and Sport Science Colorado State University, Fort Collins, Colo., USA 1999, vol 84 pp 19–733.
Lucy, T. (2011). Post-harvest Fish Losses https://the fish site.com/articles/post-harvest-fish- loss
Zhang, G., Deng, S., Zhang, H., Li, H. and Li Leilei (2006). “Distribution of different taste buds and expression of a gustducin in the barbells of yellow catfish (Pelteobagrus fulvidraco)”. Fish Physiology and Biochemistry. 32: 55-624.
Abraha B, Mahmud A, Admassu H, Yang F, Tsighe N, et al. (2018). Production and Quality Evaluation of Biscuit Incorporated with Fish Fillet Protein Concentrate. J Nutr Food Sci., 8 (6): 1-13. doi: 10.4172/2155-9600.1000744.
Mohamed G, Sulieman A, Soliman N, Bassiuny S (2014) Fortification of biscuits with fish protein concentrate. World J. Dairy Food Sci., 9: 242-249.
Syahrul D. (2015) Quality assessment of fish protein concentrate from catfish (Pangasius hypopthalmus) during storage at room temperature. IOSR J Environ Sci Toxicol Food Technol., 9: 2319-2399.
Doe PE and Olley J (1990) Drying and dried fish products in sea food resources, national composition, and preservation. Zdzislavia E (Edn), Boca Raton F. L., CRC press, p: 270.
Open Science Scholarly Journals
Open Science is a peer-reviewed platform, the journals of which cover a wide range of academic disciplines and serve the world's research and scholarly communities. Upon acceptance, Open Science Journals will be immediately and permanently free for everyone to read and download.
Office Address:
228 Park Ave., S#45956, New York, NY 10003
Phone: +(001)(347)535 0661
Copyright © 2013-, Open Science Publishers - All Rights Reserved