1Falmata Ali Mustapha, 2Abdulrahman Mohammed, 3Amina Idris Maijalo, 3Fannah Mustapha Adam, 1Bukar Goniri
1National Institute for Freshwater Fisheries Research, Maiduguri Zonal Station, Maiduguri, Borno State
2Department of Veterinary Public Health and Preventive Medicine, University of Maiduguri
3Department of Food Science and Technology, University of Maiduguri
*Corresponding author’s Email: fulaimah@gmail.com, doi.org/10.55639/607.02010094
ABSTRACT
Roes are considered as abundant and underutilized fish by-product in Nigeria. The production of roe protein concentrate (RPC) is expected to increase the economic value and potency of their usage. A protein concentrate was produced using herring roes, and the concentrates (HRPC) were used to fortify a rice-based snack (Garabiya) using four different ratios of rice to protein concentrates (90:10; 85:15; 75: 25 and 70:30). The results of the proximate composition shows that the 100% rice garabiya recorded lower moisture (1.30%), protein (4.71%) and ash (0.22%) contents, and significant amounts of carbohydrate (65.82%) while the fortified Garabiya samples had higher proximate composition, and it increases with increase in protein concentrate. The mineral analysis of the samples does not indicate significant differences (P≥0.05) in most of the minerals. Sodium and Potassium were the most abundant minerals and the highest value was observed in garabiya with 30%HRPC (500.01mg/g and 30.00mg/g). Among the garabiya samples also, the results of amino acid profile indicated leucine (10.80g/100g) and lysine (7.08g/100g) being the most predominant essential amino acids recorded. The results of the sensory evaluation of the garabiya were not significantly different (P≥0.05) from the 100%rice Garabiya, although the HRPC30% is comparable with the control sample. Roe protein concentrates contained high amounts of protein, fat and ash, as well as minerals and amino acid contents. A highly nutritious garabiya has been produced through fortification with herring roe protein concentrate (HRPC).
KEYWORDS
Snacks,
Proximate,
Protein concentrates.
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