ABSTRACT
Fish flour is a product derived from dried fish which are edible as a result of its nutrient composition. This study evaluated the nutritive value of fish flour obtained from catfish, mackerel and croaker fish species. Croaker and mackerel fish species were purchased from Shoprite supermarket at Amuzukwu off Uwalaka road of Umuahia North Local Government Area while catfish species were purchased from Michael Okpara University of Agriculture (MOUAU fish farm), Umudike. The three fish species were degutted, washed, oven dried (550C for 8 hours) and milled with kitchen blender. The fish flours were obtained after processing the fishes. Proximate, dietary fiber and amino acids were analyzed with standard methods. The proximate composition showed that the moisture content (3.29%) of sample B (mackerel fish flour) was significantly (P<0.05) higher than the other samples. However, the crude protein and ash contents of sample C (Croaker fish flour) with values of 81.99 and 7.24%, respectively, were significantly (P<0.05) higher than the other fish flours obtained from catfish and mackerel fish. The dietary fiber of sample A (catfish flour) was significantly (P<0.05) higher in soluble, insoluble and total dietary fiber contents (0.39, 0.21 and 0.60 mg/100g), respectively, than the other fish flours. The amino acid profiles of sample C (Croaker fish flour) were significantly (P<0.05) higher in seven of the essential amino acids which included leucine, lysine, phenylalanine, valine, methionine, histidine and threonine with values of 7.12, 7.48, 4.01, 4.42, 2.25, 2.63, 4.17g/100g, respectively which met the recommended daily intake of amount stated by Food and Agriculture Organization/World Health Organization/United Nations University. Sample B was higher in isoleucine (3.61g) and tryptophan (1.01g) contents. The non-essential amino acid contents of sample C were significantly (P<0.05) higher than that of samples A and B, respectively. Therefore this study indicated that Sample C possessed higher nutritive value and hence could be utilized in different ways such as fortification of complementary foods.
TABLE OF CONTENTS
Title
Page i
Certification ii
Dedication iii
Acknowledgement iv
Table
of contents v
List
of tables viii
List
of figures ix
Abstract x
CHAPTER 1
INTRODUCTION 1
1.1 Statement of problem 3
1.2 Objectives of the study 5
1.3 Significance of the study 6
CHAPTER 2
LITERATURE REVIEW 7
2.1 Fish 7
2.1.1 Anatomy of fish 8
2.1.2 Taxonomy of fish 11
2.1.3 Freshness of fish 11
2.2 Causes of spoilage of fish 12
2.2.1 Process of spoilage 16
2.2.2 Types of fish spoilage 19
2.3 Processing and uses of fish 22
2.3.1 Processing of fish 22
2.3.2 Uses of fish 23
2.4 Health benefit of fish 24
2.5 Catfish (Ictalurus Punctatus) 25
2.5.1 Habitat and ecology of catfish 26
2.6 Croaker (Micropogonias undulatus) 26
2.6.1 Habitat and ecology of croaker 28
2.7 Mackerel (Tranchurus symmetricus) 28
2.7.1 Habitat and ecology of mackerel 29
2.8 Fish and human nutrition 30
2.9 Chemical composition of fish 31
2.10 Amino acid content of fish 32
2.11 Economic importance of fish 37
2.12 Uses of fish in food product 38
CHAPTER 3
MATERIALS AND
METHODS 42
3.1 Experimental design 42
3.2 Sample collection 42
3.3 Sample preparation 42
3.3.1 Preparation of flour from the three fish
species 42
3.3.1.1 Preparation of catfish flour 42
3.3.1.2 Preparation of mackerel fish flour 44
3.3.1.3 Preparation of croaker fish flour 46
3.4 Packaging and storage of sample 48
3.5 Cost analysis 48
3.6 Chemical analysis 48
3.6.1 Proximate composition 48
3.6.1.1 Determination of moisture content 48
3.6.1.2 Determination of ash 49
3.6.1.3 Determination of fat 50
3.6.1.4 Determination of protein 50
3.6.1.5 Determination of dietary fiber 51
3.6.1.6 Determination of carbohydrate 52
3.7 Determination of amino acid profile 53
3.7.1 Reagent/ chemical and materials 53
3.7.2 Extraction and analysis 53
3.7.3 Procedure 53
3.8 Statistical analysis 54
CHAPTER FOUR
RESULTS AND
DISCUSSION 55
4.1 Proximate composition of the three fish
flour 55
4.2 Dietary fiber composition of the three
fish flour 59
4.3 Amino acid profile of the three fish
flour 62
4.4 Cost analysis of the three fish species 68
CHAPTER 5
CONCLUSION AND
RECOMMENDATION 69
5.1 Conclusion 69
5.2 Recommendation 70
REFERENCES 71
LIST OF TABLES
Tables Pages
2.1 Chemical
composition of catfish, croaker and mackerel 32
2.2 Amino
acid profile of mackerel 26
2.3 Amino
acid profile of croaker 35
2.4 Amino
acid profile of catfish 36
3.5 Cost
analysis of the three fish species 48
4.1 Proximate
composition of fish flour obtained from catfish, mackerel and croaker 58
4.2 Dietary
fiber composition of fish flour obtained from catfish, mackerel and croaker 61
4.3 Amino
acid profile of fish flour obtained from catfish, mackerel and croaker 67
4.4 Cost
analysis of the three fish species used in the production of the fish flours 68
LIST
OF FIGURES
Figures Pages
3.2.1 Flow chart of catfish flour 43
3.2.2 Flow chart of mackerel fish flour 45
3.3.3 Flow chart of croaker fish flour 47
CHAPTER
1
INTRODUCTION
Fish is a scaly
skinned vertebrate that swims in water and breathes using gills. “Vertebrate”
means that a fish has a skeleton with a spine. Most fish have a skeleton made
from bone, just like amphibians, reptiles, birds, and mammals. There are more
than 33,000 species of fish that can be found in the water depending on the
composition of the water (Helfman et al., 2004; Lecointre and Le-Guyader,
2007).
Fish flour is a
product derived from dried fish of which can be edible as a result of its
nutrient composition. The nutritional enhancement of the food products has
attracted attention due to increased interest for healthier foods in recent
years (Shandilya and Sharma, 2017). Fish flour is a dried powder, prepared from
dressed fish which is highly nutritious and contains high quality proteins with
all essential amino acid, fatty acids and minerals (Monteiro
et al., 2016)
and can be likened to fish mince which have almost the same pattern of
production and are both for the basis of human consumption.
Furthermore, fish
flour can be used as part of complementary food for children older than six months
of age since it is a good source of essential amino acids, minerals, vitamins
and omega 3 fatty acids which will play a vital role in their physical and
cognitive development. The fish flour can also be used as a food mixture for
any age bracket as it is a good source of nutrient (Tacon and Forster, 2000).
Fish
mince is an edible fish flour in which the fish flesh is separated from the
skin and bones. Separating methods may be mechanical using deboning machines or
combined chemical and physical methods. The separated flesh could be processed
into delicacy fish products such as fish fingers, fish cakes, fish sausage etc.
Almost any type of fish could be processed into mince. The fillet is blended
and mixed with other ingredients in a mixer (Tawari, 2006). Fish flour is a
fish product like other fish products derived from fish processing, such as
fish meal, fish canning, fish silage (Tawari, 2006).
Fish and fish
by-products are highly perishable, due to their biological composition, which
may affect their nutrient composition; however,
it is known that biological composition and chemical stability depend on the
fish species. It is also necessary to have data on the nutritional composition
of fish powder in order to make the best use of them as food and to develop the
technology for processing fish powder and other fish items (Lougovois and
Kyrana, 2005).
Fish when out of
water deteriorates fast except immediate steps are taken to preserve it. In
other to prevent fish deterioration, every fish processor must strive to employ
the best method possible in handing fish in other to maximize returns on
processing investment (Davies, 2005). Dried fish (raw material of fish powder)
is a rich source of nutrient, and the knowledge of nutritional composition of
the fish powder is essential in order to compare its food value with other
protein foods.
Fish is a food
that contains high quality protein and essential amino acids in adequate
quantities. Fish is an excellent source of lipid that
contains omega-3 fatty acids, especially, eicosapentaenoic acid (EPA) and
docosahexaenoic acid (DHA) (Kris- Etherton et al., 2002), vitamins
such as D (cholecalciferol) and B2 (riboflavin). Fish is also a great source of
minerals such as calcium, phosphorus, iron, zinc, iodine, magnesium, and
potassium (Food
and Agriculture Organization (FAO), 2011).
Processing of fish
into fish flour as a form or by product for human consumption or as a
supplement in animal food has been neglected in fish culture practices. This
may be due to the high technology required in some of the processes and the
fact that those involved in actual fish production are ignorant of the different
processing methods (Davies, 2005). The study is designed to produce fish flour
from fish as well as to analyze the chemical composition and amino acid
profiles.
1.1
STATEMENT
OF PROBLEM
More than 2 billion people are affected by
micronutrient deficiency (World Health Organization (WHO), 2001) a condition
often referred to as “hidden hunger.” Micronutrient deficiency is particularly
prevalent in poor rural and urban areas where limited economic resources
prevent diversity in diets. The most common micronutrient deficiencies are
connected to low dietary intakes of vitamin A, iron, and iodine (Allen et al., 2006).
Micronutrient deficiency has been
considered as a major risk factor for child survival in Nigeria, increasing the
risk of death from common diseases such as acute gastroenteritis, pneumonia,
and measles (Ekweagwu et al., 2008).
The prevalence of micronutrient deficiencies in Nigerian children under 5 years
of age was reported by the Nigerian Food Consumption Survey as, 23.3%, 34.0%,
13.0%, and 20.0% for Vitamin A deficiency, iron deficiency anemia, Iodine
deficiency disorder, and zinc deficiency disorders respectively (International
Institute of Tropical Agriculture (IITA), 2004).
However, other more neglected
micronutrient deficiencies are due to non-availability of selenium, zinc, and
calcium in the diet which significantly affect the health of individuals (Hagan
et al., 2010). It has been reported
that zinc deficiency contributes to the death of 800,000 children globally per
year, whereas rickets caused by calcium deficiency is gaining more attention than
before (Hagan et al., 2010), Omega-3
fatty acid deficiency is also important.
Fish products are good sources of essential
amino acid and micronutrients. According to United Nations International
Children’s Emergency Fund and World Health Organisation (UNICEF/WHO) (2017)
statistics report have shown that children of under-five age are the most vulnerable
group as a result of inadequate care and feeding practices from the respective
parent and care-givers. However, the report of UNICEF/WHO (2017) shows that the
prevalence rate of malnutrition among under-five children in Nigeria indicated
that 31.5% were underweight (weight for age), 46.3% were stunted (height for
age) and 10.8% were wasted (weight for height).
The risk of malnutrition can be reduced by
educating care-givers and mothers on how to take good care of their infants and
children, making them realize the relationship between health and food. Fish
flour is a nutrient dense fish by-product which when added to infant and
children’s diet, will improve their nutritional status as well as reduce the
rate of protein energy malnutrition and micronutrient deficiencies also known
as ‘hidden hunger’ among under 5 children in our societies. The experiment is
designed to produce fish flours and analyze their chemical composition and
amino acid profiles.
1.2
OBJECTIVES
OF THE STUDY
The general objective of this study
is to determine the amino acid profile and chemical composition of fish flour
obtained from catfish (Ictalurus punctatus), croaker (Micropogonias undulatus)
and mackerel (Tranchurus symmetricus).The specific objectives include to:
1. Formulate
fish flours from the three fish species.
2. Analyze
the amino acid profile of the formulated fish flours.
3. Analyze
the chemical composition of the formulated fish flours.
4. Compare
the amino acid profile and chemical composition of the formulated fish flours.
1.3
SIGNIFICANCE
OF THE STUDY
Firstly, the study will improve the
knowledge of people and be of great importance as it will increase the
awareness about the use of fish flour as part of recipe in diet formulation and
preparation. It will also be useful because it will provide insight about the
nutritional benefit of fish flour in diet as it improves its nutrient content,
the balanced amino acids composition of fish flour complements and provide
synergistic effect with other animal and vegetable protein in diet to promote
fast growth and reduced feeding cost in the societies.
Secondly, the
result of the study will be useful to food and nutrition professionals,
Pediatricians as part of food items to be use in the preparation of therapeutic
diet such as fortified pap, high energy mix (Hemix) for stabilization and
rehabilitation of malnourished infant and children in the society. The result
will also be used by nutrition advocators to influence policy and decision
makers for the better production and utilization of fish flour as it will be
easily accessible by both the poor and the affluent.
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