Please use this identifier to cite or link to this item: https://csirspace.foodresearchgh.site/handle/123456789/77
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dc.contributor.authorAbbey, L. D.-
dc.contributor.authorGlover-Amengor, M.-
dc.contributor.authorAtikpo, M. O.-
dc.contributor.authorAtter, A.-
dc.contributor.authorToppe, J.-
dc.date.accessioned2017-10-02T15:09:14Z-
dc.date.available2017-10-02T15:09:14Z-
dc.date.issued2017-
dc.identifier.citationFood Science & Nutrition, 5 (3), 374-379en_US
dc.identifier.issn2048-7177-
dc.identifier.urihttps://csirspace.foodresearchgh.site/handle/123456789/77-
dc.description.abstractConsuming small-sized fish species whole, and bones of large fish could contribute significantly to reducing the level of micronutrient and protein malnutrition. These fish products are more affordable and could therefore meet the needs of poor, vulnerable groups, particularly in rural and urban areas where limited economic resources prevent dietary diversity. The objectives of the study were to produce fish powder from dried edible byproducts from fish processing factories, an underutilized fish species, burrito and to determine the physical, micromineral, macronutrient and microbiological quality of the dried fish powder. Edible fish processing byproducts and an underutilized fish, burrito (Brachydeuterus auritus) were cleaned thoroughly and dried with a Council for Scientific and Industrial Research-Food Research Institute (CSIR-FRI) gas-fuelled oven at 55°C for 8 h or until dried. The dried products were milled into powder, and packaged into polythene bags. Proximate analysis of the fish powder was done Official Methods of Analysis (AOAC) methods. Minerals and heavy metals in the fish powder were determined by atomic absorption spectrophotometry (AAS). Microbiological quality was determined by Nordic Committee on Food Analysis Method (NMLK) methods. Tuna trimmings contained 80.71 g/100 g protein, whereas burrito contained 70.40 g/100 g protein. Concentrations of cadmium, arsenic, and mercury varied from <1.00 to 1 mg/kg. Lead was found at 0.04 mg/100 g in tuna frames and gills only. All fish byproducts contained high levels of iron, for example, trimmings contained 16.58 mg/100 g, whereas tuna frames and gills also contained 16.82 and 19.54 mg/100 g, respectively. Burrito contained 8.92 mg/100 g. Zinc levels also ranged from 0.41 mg/100 g in tuna trimmings to 1.88 mg/100 g in tuna gills. The powdered samples according to the standards set by Ghana Standard Authority, were acceptable. Consuming small- sized fish species whole, and bones of large fish could contribute significantly to reducing the level of micronutrient and protein malnutrition. These are more affordable and could therefore meet the needs of poor, vulnerable groupsen_US
dc.description.sponsorshipUN-FAO.en_US
dc.language.isoenen_US
dc.publisherWiley Periodicals, Inc.en_US
dc.subjectBurritoen_US
dc.subjectFish powderen_US
dc.subjectMicronutrienten_US
dc.subjectTunaen_US
dc.subjectUnderutilized fishen_US
dc.subjectLow value fishen_US
dc.subjectFish byproductsen_US
dc.titleNutrient content of fish powder from low value fish and fish byproductsen_US
dc.typeArticleen_US
dc.journalnameFood Science & Nutrition-
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