Effect of supplementation with fish protein concentrate on protein and amino acid content of salt biscuit

✍ Scribed by El-Bedawey, A. E. I.-F. ;Zein, G. N. ;El-Sherbiney, A. M. ;Dawoud, F. M. A.

• Publisher: John Wiley and Sons
• Year: 1986
• Tongue: English
• Weight: 261 KB
• Volume: 30
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19860300107

✦ Synopsis

Fish protein concentrate (FPC) from river Nile bolti fish (Tilapiu nilofica) was prepared by two extractions with isopropyl alcohol. This FPC was used as a supplement to manufacture salt biscuit (mixed with cumin) for raising its nutritional quality. The supplementation at level of 4, 5, and 6 % increased the protein content by about 2.6, 3.5, and 4.57; respectively. Increase was high in some amino acids such as glycine, serine, and threonine while cysteine, lysine, alanine, glutamic acid, arginine, isoleucine, and phenylalanine increased in a low rate. Consumer acceptability was the best at 67; level. The increasing of the supplementation to more than 67;, e.g. 7, and 8% levels caused a drop in the overall quality. There were significant differences in colour and highly significant ones in taste, flavour and texture due to differences in the supplementation level. The presence of all essential amino acids in significant quantities suggests an importance of supplementation of salt biscuit in human nutrition.