Utilization of prawn head powder in enhancing the nutritional levels of some Ghanaian snacks

Abstract

Studies on the use of prawn head characterised as by-products of the prawn processing industry, to improve the nutrient contents of two Ghanaian snacks. namely, baked corn dough cake (aboloo) and fried cassava balls (agblikaklo) were carried out. Optimum conditions for dehydrating the prawn head wastes were determined and acceptable prawn head powder produced. The powder was incorporated into the snacks, which were assessed chemically and organoleptically. Microbiologically safe prawn head powders were produced by steaming raw prawn heads for 30 min, followed by drying at 70°C for 4 h, or by steaming for 30min, followed by drying at 50°C for 8h. Levels of 10 - 20% (w/w) prawn head powder in baked corn dough cake, with protein contents significantly increased from 7.3% dry weight to 9-14%, were most acceptable. Fried cassava dough balls with levels of 5 - 8% (w/w) of prawn head powder and significantly increased protein content from 1.5% to 6 - 8% (dry weight), produced an acceptable product