Proximate Composition, Mineral, Amino Acid Content, and Sensory Properties of a Local Snack Fortified with Fish Protein Concentrates

1Falmata Ali Mustapha, 2Abdulrahman Mohammed, 3Halima Umar Bulama, 4Amina Idris Maijalo and 4Fannah Mustapha Adam

1National Institute for Freshwater Fisheries Research, Maiduguri Zonal Station, Borno State
2Department of Veterinary Public Health and Preventive Medicine, University of Maiduguri
3Department of Food Science and Technology, Ramat Polytechnic, Maiduguri
4Department of Food Science and Technology, University of Maiduguri

*Corresponding author’s Email: fulaimah@gmail.com, doi.org/10.55639/607.02010049


ABSTRACT

Protein concentrate (AFPC) was prepared from African lungfish (Protopterus anectens) muscle and used to fortify Garabiya, a rice-based Kanuri snack, at rice-to-protein ratios of 90:10, 85:15, 75:25, and 70:30. Proximate, mineral, and amino acid profiles of the fortified samples were analyzed at NAFDAC laboratories, Maiduguri, while sensory evaluation was conducted with 15 panelists from the University of Maiduguri. Proximate results showed significant variation among samples, with protein and fibre increasing as AFPC substitution increased, while fat and ash varied slightly. Sodium was the dominant mineral, highest in the 30% AFPC sample, followed by potassium, iron, and phosphorus. Among essential amino acids, leucine and lysine were most abundant, with isoleucine and valine following, while tryptophan was least. Glutamic acid was the most abundant non-essential amino acid, followed by aspartic acid and arginine, with cystine least. Sensory evaluation indicated that Garabiya fortified with 10% AFPC had the highest overall acceptability for appearance, taste, texture, and colour.

Keywords:

African Lungfish,
Protein
Concentrations,
Fortification