International Journal of Aquaculture, 2018, Vol.8, No.7, 43-52
49
Fish based biscuit could play a significant role in humans' life. Young people particularly are advisable to take
such products in their daily life. Ultimately, they can be the beneficiaries from the advantages which can be
obtained from fish and fish products as fish is well known by its nutritional aspects. Nurul et al. (2009)
recommended that, the higher and lower content of carbohydrates and protein are one of the reasons for the
important substitution of starch flour with fish to provide more nutritional biscuit products.
4 Conclusion
Freshwater, Sturgeon meat, are rich in proximate composition and well known by their tasty flesh, which are good
source for the human nutrition to prevent from different disease. Industries and consumers should have detailed
information on the chemical composition of fish and fish products in order to make the best use of them as food
and in order to develop the technology of processing fish and fish products into varieties of value added or
fortified food products, developing new fish product, such as fish biscuits. Fish powder is an excellent dietary
supplement and can be used to fortify diverse range of cereal products like biscuits to provide a healthy source of
easily digested proteins, ultimately alleviate malnutrition, since consumers could not get from cereal based biscuit
products. Proteins derived from fish are nutritionally superior when compared to plant sources. The level of
enhancement fish product with cereal products have significant role on the sensory characteristics of enriched
product despite increasing the nutritional value of product. However, appropriate supplementation level is
recommended at any situation to meet the desired objectives and to meet and satisfy consumers demand.
Authors’ contributions
Bereket Abraha, and Whenshui Xia designed the review manuscript; Bereket Abraha collected all the scientific literatures and wrote
the review article, with input from all other authors, Whenshui Xia and Yang Fang provided advice, critical review and edited of the
article. All authors read and approved the final manuscript.
Acknowledgements
Authors greatly appreciate the assistance provided by the Jiangnan University, China. They are also indebted to staff members of the
Massawa College of Marine science and Technology, Eritrea for their technical guidance.
References
Abou-zaid A.M., and Elbandy M., 2014, Production and quality evaluation of nutritious high quality biscuits and potato puree tablets supplemented with
crayfish procombarus clarkia protein products, Journal of Applied Sciences Research, 10(7): 43-53
Adeleke R., and Odedeji J., 2010, Acceptablity study on bread fortified with Tilapia fish flour, Pakistan Journal of Nutrition, 9(6): 531-534
Akhade A.R., Koli J.M., Sadawarte R.K., and Akhade R.R., 2016, Functional properties of fish protein concentrate extracted from ribbon fish, Lepturacanthus
savala by different methods. International Journal of Processing and Post Harvest Technology, 7: 274-283
Akhtar J., Malik S., and Alam M.A., 2015, Extrusion technology used for novel foods production, International Journal of Engineering Development and
Research, 3(3): 1-6
Ali A. and Karimi-Reza-Abad M., 2015, Influences of drying methods processing on nutritional properties of three fish species Govazym stranded tail, Hamoor
and Zeminkan, International Food Research Journal, 22: 2309-2312
Badiani A., Anfossi P., Fiorentini L., Gatta P.P., Manfredini M., Nanni N., Stipa S., and Tolomelli B., 1996, Nutritional composition of cultured sturgeon
(Acipenser spp.), Journal of Food Composition and Analysis, 9: 171-190
Barbut S., and Mittal G.S., 1995, Physical and sensory properties of reduced fat breakfast sausages, Journal of Muscle Foods, 6(1): 47-62
Bristone C., Charles R., and Idakwo Y., 2017, Development of Nigerian based food like biscuit (Guliguli) from mixtures of sorghum, maize, soybean, moringa
leave and crayfish, International Journal of Current Research, 9: 59664-59671
Burke J.S., and Nash J.B., 2014, Market development for cultured north carolina sturgeon meat, Project 13-ST-02
