International Journal of Aquaculture, 2018, Vol.8, No.7, 43-52
48
both in weight and height. Tsighe et al. (2017) reported that fish powder is important to solve problems which can
arise from malnutrition. Sen (2005) recommended that fortification cereal food products with fish powder are very
beneficial to increase nutritional value of the products.
3.5 Sensory properties of biscuit supplemented with fish powder
Consumer demand is expected to be high for products with good sensory attributes, quality and ready to use
convenience products with high nutritional value that require minimal processing before consumption. Sensory
attribute like color, flavor, texture and taste have great influence for adopting and consuming biscuit
supplemented with fish protein powder. Amount of fortification level can affect sensory attributes of produced
biscuit even though it increases nutritional content of prepared biscuit. Researchers recommended that
supplementation level should be added the right to the amount with accurate amount of wheat flour while
producing fish based biscuit without affecting finished product. Several researchers find out that, 6-10% of fish
protein powder is the recommended level to incorporate with wheat flour for producing biscuits. According to
Abou-Zaid and Elbandy (2014), 6% of crayfish tail powder and protein concentrate should be used in biscuit
supplementation of wheat flour blends. The concentration level of fish powder to be added during fortification of
products play great role for the acceptability of the fortified product. Shaviklo et al. (2012) studied the
characteristics of freeze-dried fish protein isolated from saithe (
Pollachius virens
). It was found that snack
containing 9% fish protein powder had lower score for odour, texture, flavor, and overall acceptability, whereas
snack fortified with 7% had higher score and was acceptable.
From the sensory attributes, color of a product play great role for adopting and increasing level of consumers,
Mohammed et al. (2016) highlighted that increase levels of fish powder resulted in decreased scores of color
which could be due to maillard reaction and protein content has inverse relationship with color and texture. Khan
and Nowsad (2012) reported that flour with protein content of fish and fishery product, 7-10%, tends to yield
biscuit with a better and longer-lasting crustiness, more-over has good acceptance by young consumer.
3.6 Role of biscuit supplemented with freshwater fish powder versus biscuit from wheat flour
Fortification level play enormous role for the protein content of produced biscuit from fish flesh (Table 2). Protein
content of the formulated biscuit has direct relationship with amount of fortification level fish flesh. The increase
in protein content is due to fish contains higher protein content compared to cereals (Netto et al., 2014). The more
fish flesh used in fish based biscuit, the higher the protein content of fish biscuit. Thus, the low content of protein
indicates low fish flesh content in the supplementation (Mohamed et al., 2014; Yi et al., 2016). Biscuit made from
wheat flour has higher carbohydrate and lower protein content compared with biscuit fortified with fish powder
(Table 2). As many scholars report that fish protein is the building block of human health. Increasing fish
consumption can prevent from various types of disease such as, obesity, chronic non communicable, blood
pressure and heart disease.
Table 2 Protein content of biscuit supplemented with fish powder at different levels
S/N Fortification levels Protein content of biscuit (control) Protein content of fish based biscuit References
40%
ND
18.23
(Nurul et al., 2009)
45%
ND
23.81
(Nurul et al., 2009)
5%+40% soybean ND
20.40
(Bristone et al., 2017)
5%
10.05
12.50
(Ibrahim, 2009)
1%
9.51
10.22
(Mohamed et al., 2014)
2%
9.51
11.10
(Mohamed et al., 2014)
3%
9.51
12.00
(Mohamed et al., 2014)
40%
ND
4.37
(Netto et al., 2014)
3
9.15
11.73
(Abou-Zaid and Elbandy, 2014)
6
9.15
14.41
(Abou-Zaid and Elbandy, 2014)
9
9.15
16.29
(Abou-Zaid and Elbandy, 2014)
*
ND: Not done
