Chemical, Microbial and Sensory Evaluation of ‘Cake’ Using Fish Protein Concentrate from Bagrus bayad
[1]
Umar Faruk, Departments of Fisheries and Aquaculture, Faculty of Agriculture, Usmanu Danfodiyo University, Sokoto, Nigeria.
[2]
Magawata Ibrahim, Departments of Fisheries and Aquaculture, Faculty of Agriculture, Usmanu Danfodiyo University, Sokoto, Nigeria.
[3]
Abdulrasheed Habibat, Departments of Fisheries and Aquaculture, Faculty of Agriculture, Usmanu Danfodiyo University, Sokoto, Nigeria.
[4]
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.
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