Applied Food Research (Jun 2022)
Development and nutritional index of ready to use fish products (RUFPs) from small fish species: Future superfoods for consumers
Abstract
The study was designed to develop and evaluate the proximate composition, minerals, amino acids, and fatty acids of ready-to-use fish products (RUFPs)/fish powders from three small freshwater fish species, namely chapila (Gudusia chapra), kachki (Corica soborna), and tit punti (Puntius ticto). In addition, the percentage of recommended nutrient intake (RNI) was investigated for adults, infants, and pregnant and lactating women (PLW). Each small fish species except kachki was divided into three groups, namely whole, gutted, and muscle, for powder preparation and nutritional analysis. The whole fish produced the most powder (11.25–13.65%) followed by gutted fish (7.76–10.15%) and muscle (5.35–7.04%). The highest protein concentration (%) was in the RUFPs developed from muscle (62.15–69.61) followed by gutted (55.63–65.28) and whole fish (48.81–53.6). The macro-minerals were detected in the following order: Ca>P>K>Na>Mg, and all ultra-trace mineral values were below the established tolerable limits. The whole fish powders had the most total essential amino acids (1.19–4.6 µg/mg) and EPA + DHA (302.24–684.27 mg/100 g). Furthermore, RUFPs would contribute > 30% of RNI for consumers, especially calcium and selenium. Therefore, fish powder could represent a potential nutrient-rich supplement for vulnerable populations to combat hidden hunger.
