PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES
ABSTRACT
Work on production proximate and physicochemical analyses of fish flour produced from Tilapia, cat and stock fishes was investigated. The fish species after harvesting were processed hygienically to flour. Proximate analysis result shows that catfish has high moisture content of 9.79, followed by Tilapia fish which has 9.5% and stock 8.8% protein content is high in stockfish 69.9%, then catfish 68.0% and tilapia fish which have 65.7%, and the carbohydrate level in stock fish is 7%, 5.3% in Tilapia fish and 4.7% in cat fish. Then the physicochemical analysis gives the total volatile bases of stock fish as 5.6%, followed by Tilapia fish 3.5% and 2.8% catfish. Organoleptic analysis result showed that there was no significant difference among the samples in terms of colour, taste, aroma, texture and overall acceptability. Acceptable fish flour could therefore be produced from fish species.
TABLE OF CONTENT
Title page i
Certification ii
Dedication iii
Acknowledgement iv
Table of content v
CHAPTER ONE
1.0 Introduction 1 – 2
1.1 Fish protein concentrate 2 – 3
CHAPTER TWO
2.1 Literature Review 4
2.2 Different techniques of fish processing and
preservation these include 4
2.3 Tilapia 5 – 6
2.4 Catfish 6 – 7
2.5 Stockfish 7 – 9
2.6 Fish nutrient 9
2.7 Fish product 10
2.8 Nutritional significance 10 – 11
CHAPTER THREE
3.0 Materials and Method 12
3.1 Materials 12
3.2 Method 12
3.2.1 Production of fish 12 – 13
3.3 Proximate analysis of fish flour 13
3.3.1 Mositure content determination 13
3.3.2 Protein determination 14
3.4 Mineral analysis 15
3.5 Organolptic analysis 15
CHAPTER FOUR
4.0 Results and discussion 16
4.1 Results on proximate analysis 16
4.2 Proximate analysis result table 16 – 18
4.3 Mineral analysis result 18 – 19
4.5 Organoleptic analysis results 20
CHAPTER FIVE
5.0 Conclusion and recommendation 21
5.1 Conclusion 21
5.2 Recommendation 21
References 22
Appendix 23 – 25
CHAPTER ONE
1.0 INTRODUCTION
Food is a biological material which has aesthetic appeal, good organoleptic qualities, which when ingested, digested and absorbed by the body will supply the needed nutrients for growth, maintenance of health and support of other metabolic activities within the body system. There are two major sources of food as a biological material, these include food from plant and animal sources food for plant sources include cereal, roots, tuber, pulses etc. while those from animal sources include meat, milk, eggs, fish etc.
Food commodities of animal origin are of utmost importance in diets due to the presence of a variety of essential nutrients. The essential nutrient which this group of food commodities are noted is protein, which is the only nutrient that takes pant in all the functions which nutrients perform in the body.
Even though plant food commodities like cereals and legumes, have appreciable amounts of protein in varying quantities, such proteins are of lower quality compared to that of animal sources due to the deficiency of plant protein in certain essential amino acids like lysinc, methionine and cysterine.
