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.
Methionine and cysterine on the other hand, animal
protein has a full complement of all essential amino acids, food play a
major role in our physical and mental well-being and it is needed to
nourish the body and also plays a significant role in our social life
protein from animal origin are referred to as complete proteins.
Fish is an aquatic animal used as human food after
processing. All true fish muscles is typical striated like other animal
foods is a good source of protein of high biological value. However,
unlike that of meat, the protein in fish contains small amount of
connective tissues (which bind the muscle fibres together), but
contains no elastin (the material the wall of the fibres is made of)
this makes the cooking of fish muscle faster, and the cooked fish
muscle more easily digested compared to that of meat. Fish varieties
that are high in fat, e.g salmon, tuna and herring supply considerable
amounts of energy from the fat, which is dispersed throughout the fish,
flesh, and therefore normally invisible, unlike that fat deposited in
meat carcass.
Also, over 70% of protein comes from animal sources in
developed countries. Generally animals fats contain more percentage of
saturated fatty acids while vegetables of plants oils have a high
proportion of unsaturated fatty acids. Protein from animal soruces are
of better quality than those from plant sources, since they are
complete proteins while vegetable proteins are incomplete proteins in
that they are deficient in one or more essential amino acids. Fish are
good suppliers of phosphorus and iron, but very little calcium, unless
the bones are eaten. The fatty fish are also valuable sources of fat
soluble vitamins, especially A and D. the cod liver is particularly
high in these soluble vitamins. (Adepeju, 2010).
1.1 Fish Protein Concentrate
Fish protein concentrate (FPC) is any stable fish
preparation intended for human consumption in which the protein is more
concentrated than in the original fish. It is accepted as human food
and not animal food while fish meal is not accepted as human food
because of its comparatively poor flavor stability in general requiring
antioxidants for flavor maintenance, its odor and also the fact that
many countries will not permit the sale of foods made from unwholesome
raw materials e.g fish guts.
One way of supplementing the nutritional deficiency of a
cereal diet lies in eating fish which supply high quality protein. Fish
protein concentrate resolves the high problem in finding an
inexpensive way of nutritional supplement.
Fish protein concentrate is a good source of protein
because it contains about 80 percent protein and the protein quality is
high presenting the amino acid in the right balance for human
nutrition. Fish protein concentrate is an odorless, tasteless powder
which is relatively unattractive to eat by itself, it has to be
incorporated into other foods such as bread, biscuit, soaps and stews
at a level that does not affect their normal properties.
Good results have been obtained with macaroni products, a
milk shake drink, spaghetti sauce, infant foods, dietetic food and
breakfast cereals.
Fish just like any other food products or agricultural
product is liable to deterioration and spoilage. Hence, means of
preservation and processing must be sought in order to alleviate these
problems. One way of averting these problems is through drying
processes and milling into fine flour in order to elongate the shelf
life of the product.
This project work is therefore on the production of fish
protein flour from three species of fish: Tilapia, cat fish and stock
fish. Therefore the objectives include:
- Production of fish protein flour from three fish species: Tilapia fish, cat fish and stock fish
- Proximate analysis of the samples
- mineral analysis of the samples
- Organoleptic analysis of the samples