Development and acceptability of Ghanaian snacks nutritionally enhanced using prawn head powder

Abstract

The nature, classification and biology of prawns is reviewed. Distribution, production and the nutritive value of prawns are outlined. By-products of the prawn industry characterised as prawn processing wastes are assessed and efforts towards utilisation of these products are reviewed. Optimum conditons for dehydrating prawn head wastes were assessed and an acceptable prawn head powder, were included in two Ghanaian snakcs: baked corn dough cake (aboloo) and fried cassava balls (agblikaklo). The quality of these snacks and the acceptable level of inclusion of prawn head powder were assessed chemically and by sensory evaluation. Microbiologically safe prawn head powder was produced by steaming at 100°C for 30 min followed by drying at 70°C for 4 h, or by steaming at 100°C for ~O min followed by drying at 50°C for 8h. Levels of 10 - 20% (w/w) prawn head powder in baked corn dough cake were most acceptable whilst levels of 5-8% (w/w) of prawn head powder in fried cassava dough balls produced an acceptable product