PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES


PROXIMATE AND PHYSICOCHEMICAL ANALYSIS OF FISH FLOUR OBTAINED FROM THREE FISH SPECIES 

ABSTRACT  

Work on production proximate and physicochemical analyses of fish flour produced from Tilapia, cat and stock fishes was investigated. The fish species after harvesting were processed hygienically to flour. Proximate analysis result shows that catfish has high moisture content of 9.79, followed by Tilapia fish which has 9.5% and stock 8.8% protein content is high in stockfish 69.9%, then catfish 68.0% and tilapia fish which have 65.7%, and the carbohydrate level in stock fish is 7%, 5.3% in Tilapia fish and 4.7% in cat fish. Then the physicochemical analysis gives the total volatile bases of stock fish as 5.6%, followed by Tilapia fish 3.5% and 2.8% catfish. Organoleptic analysis result showed that there was no significant difference among the samples in terms of colour, taste, aroma, texture and overall acceptability. Acceptable fish flour could therefore be produced from fish species.        

TABLE OF CONTENT Title page                                                                                                                    i Certification                                                                                                                ii Dedication                                                                                                                  iii Acknowledgement                                                                                                      iv         Table of content                                                                                                          v

CHAPTER ONE 1.0       Introduction                                                                                                    1 – 2 1.1       Fish protein concentrate                                                                                  2 – 3  CHAPTER TWO 2.1       Literature Review                                                                                           4 2.2       Different techniques of fish processing and preservation these include                                                                               4 2.3       Tilapia                                                                                                             5 – 6 2.4       Catfish                                                                                                            6 – 7 2.5       Stockfish                                                                                                         7 – 9  2.6       Fish nutrient                                                                                                    9 2.7       Fish product                                                                                                    10 2.8       Nutritional significance                                                                                   10 – 11 CHAPTER THREE 3.0       Materials and Method                                                                                     12 3.1       Materials                                                                                                         12 3.2       Method                                                                                                           12 3.2.1    Production of fish                                                                                           12 – 13 3.3       Proximate analysis of fish flour                                                                      13 3.3.1    Mositure content determination                                                                      13 3.3.2    Protein determination                                                                                                 14 3.4       Mineral analysis                                                                                              15 3.5       Organolptic analysis                                                                                        15

CHAPTER FOUR 4.0       Results and discussion                                                                                    16 4.1       Results on proximate analysis                                                                         16 4.2       Proximate analysis result table                                                                        16 – 18 4.3       Mineral analysis result                                                                                     18 – 19 4.5       Organoleptic analysis results                                                                           20   

CHAPTER FIVE 5.0       Conclusion and recommendation                                                                   21 5.1       Conclusion                                                                                                      21 5.2       Recommendation                                                                                            21 References                                                                                                      22 Appendix                                                                                                        23 – 25  

 CHAPTER ONE

1.0                                                           INTRODUCTION Food is a biological material which has aesthetic appeal, good organoleptic qualities, which when ingested, digested and absorbed by the body will supply the needed nutrients for growth, maintenance of health and support of other metabolic activities within the body system. There are two major sources of food as a biological material, these include food from plant and animal sources food for plant sources include cereal, roots, tuber, pulses etc. while those from animal sources include meat, milk, eggs, fish etc. Food commodities of animal origin are of utmost importance in diets due to the presence of a variety of essential nutrients. The essential nutrient which this group of food commodities are noted is protein, which is the only nutrient that takes pant in all the functions which nutrients perform in the body. Even though plant food commodities like cereals and legumes, have appreciable amounts of protein in varying quantities, such proteins are of lower quality compared to that of animal sources due to the deficiency of plant protein in certain essential amino acids like lysinc, methionine and cysterine. Methionine and cysterine on the other hand, animal protein has a full complement of all essential amino acids, food play a major role in our physical and mental well-being and it is needed to nourish the body and also plays a significant role in our social life protein from animal origin are referred to as complete proteins. Fish is an aquatic animal used as human food after processing. All true fish muscles is typical striated like other animal foods is a good source of protein of high biological value. However, unlike that of meat, the protein in fish contains small amount of connective tissues (which bind the muscle fibres together), but contains no elastin (the material the wall of the fibres is made of) this makes the cooking of fish muscle faster, and the cooked fish muscle more easily digested compared to that of meat. Fish varieties that are high in fat, e.g salmon, tuna and herring supply considerable amounts of energy from the fat, which is dispersed throughout the fish, flesh, and therefore normally invisible, unlike that fat deposited in meat carcass. Also, over 70% of protein comes from animal sources in developed countries. Generally animals fats contain more percentage of saturated fatty acids while vegetables of plants oils have a high proportion of unsaturated fatty acids. Protein from animal soruces are of better quality than those from plant sources, since they are complete proteins while vegetable proteins are incomplete proteins in that they are deficient in one or more essential amino acids. Fish are good suppliers of phosphorus and iron, but very little calcium, unless the bones are eaten. The fatty fish are also valuable sources of fat soluble vitamins, especially A and D. the cod liver is particularly high in these soluble vitamins. (Adepeju, 2010).

1.1       Fish Protein Concentrate Fish protein concentrate (FPC) is any stable fish preparation intended for human consumption in which the protein is more concentrated than in the original fish. It is accepted as human food and not animal food while fish meal is not accepted as human food because of its comparatively poor flavor stability in general requiring antioxidants for flavor maintenance, its odor and also the fact that many countries will not permit the sale of foods made from unwholesome raw materials e.g fish guts. One way of supplementing the nutritional deficiency of a cereal diet lies in eating fish which supply high quality protein. Fish protein concentrate resolves the high problem in finding an inexpensive way of nutritional supplement.        Fish protein concentrate is a good source of protein because it contains about 80 percent protein and the protein quality is high presenting the amino acid in the right balance  for human nutrition. Fish protein concentrate is an odorless, tasteless powder which is relatively unattractive to eat by itself, it has to be incorporated into other foods such as bread, biscuit, soaps and stews at a level that does not affect their normal properties. Good results have been obtained with macaroni products, a milk shake drink, spaghetti sauce, infant foods, dietetic food and breakfast cereals. Fish just like any other food products or agricultural product is liable to deterioration and spoilage. Hence, means of preservation and processing must be sought in order to alleviate these problems. One way of averting these problems is through drying processes and milling into fine flour in order to elongate the shelf life of the product. This project work is therefore on the production of fish protein flour from three species of fish: Tilapia, cat fish and stock fish. Therefore the objectives include:

Production of fish protein flour from three fish species: Tilapia fish, cat fish and stock fish Proximate analysis of the samples mineral analysis of the samples Organoleptic analysis of the samples

 

.


TYPE IN YOUR TOPIC AND CLICK SEARCH.






RESEARCHWAP.COM

Researchwap.com is an online repository for free project topics and research materials, articles and custom writing of research works. We’re an online resource centre that provides a vast database for students to access numerous research project topics and materials. Researchwap.com guides and assist Postgraduate, Undergraduate and Final Year Students with well researched and quality project topics, topic ideas, research guides and project materials. We’re reliable and trustworthy, and we really understand what is called “time factor”, that is why we’ve simplified the process so that students can get their research projects ready on time. Our platform provides more educational services, such as hiring a writer, research analysis, and software for computer science research and we also seriously adhere to a timely delivery.

TESTIMONIES FROM OUR CLIENTS


Please feel free to carefully review some written and captured responses from our satisfied clients.

  • "Exceptionally outstanding. Highly recommend for all who wish to have effective and excellent project defence. Easily Accessable, Affordable, Effective and effective."

    Debby Henry George, Massachusetts Institute of Technology (MIT), Cambridge, USA.
  • "I saw this website on facebook page and I did not even bother since I was in a hurry to complete my project. But I am totally amazed that when I visited the website and saw the topic I was looking for and I decided to give a try and now I have received it within an hour after ordering the material. Am grateful guys!"

    Hilary Yusuf, United States International University Africa, Nairobi, Kenya.
  • "Researchwap.com is a website I recommend to all student and researchers within and outside the country. The web owners are doing great job and I appreciate them for that. Once again, thank you very much "researchwap.com" and God bless you and your business! ."

    Debby Henry George, Massachusetts Institute of Technology (MIT), Cambridge, USA.
  • "I love what you guys are doing, your material guided me well through my research. Thank you for helping me achieve academic success."

    Sampson, University of Nigeria, Nsukka.
  • "researchwap.com is God-sent! I got good grades in my seminar and project with the help of your service, thank you soooooo much."

    Cynthia, Akwa Ibom State University .
  • "Great User Experience, Nice flows and Superb functionalities.The app is indeed a great tech innovation for greasing the wheels of final year, research and other pedagogical related project works. A trial would definitely convince you."

    Lamilare Valentine, Kwame Nkrumah University, Kumasi, Ghana.
  • "Sorry, it was in my spam folder all along, I should have looked it up properly first. Please keep up the good work, your team is quite commited. Am grateful...I will certainly refer my friends too."

    Elizabeth, Obafemi Awolowo University
  • "Am happy the defense went well, thanks to your articles. I may not be able to express how grateful I am for all your assistance, but on my honour, I owe you guys a good number of referrals. Thank you once again."

    Ali Olanrewaju, Lagos State University.
  • "My Dear Researchwap, initially I never believed one can actually do honest business transactions with Nigerians online until i stumbled into your website. You have broken a new legacy of record as far as am concerned. Keep up the good work!"

    Willie Ekereobong, University of Port Harcourt.
  • "WOW, SO IT'S TRUE??!! I can't believe I got this quality work for just 3k...I thought it was scam ooo. I wouldn't mind if it goes for over 5k, its worth it. Thank you!"

    Theressa, Igbinedion University.
  • "I did not see my project topic on your website so I decided to call your customer care number, the attention I got was epic! I got help from the beginning to the end of my project in just 3 days, they even taught me how to defend my project and I got a 'B' at the end. Thank you so much researchwap.com, infact, I owe my graduating well today to you guys...."

    Joseph, Abia state Polytechnic.
  • "My friend told me about ResearchWap website, I doubted her until I saw her receive her full project in less than 15 miniutes, I tried mine too and got it same, right now, am telling everyone in my school about researchwap.com, no one has to suffer any more writing their project. Thank you for making life easy for me and my fellow students... Keep up the good work"

    Christiana, Landmark University .
  • "I wish I knew you guys when I wrote my first degree project, it took so much time and effort then. Now, with just a click of a button, I got my complete project in less than 15 minutes. You guys are too amazing!."

    Musa, Federal University of Technology Minna
  • "I was scared at first when I saw your website but I decided to risk my last 3k and surprisingly I got my complete project in my email box instantly. This is so nice!!!."

    Ali Obafemi, Ibrahim Badamasi Babangida University, Niger State.
  • To contribute to our success story, send us a feedback or please kindly call 2348037664978.
    Then your comment and contact will be published here also with your consent.

    Thank you for choosing researchwap.com.