Journal of Food Technology

Year: 2005
Volume: 3
Issue: 3
Page No. 342 - 345

Proximate Composition and Multi-enzyme In vitro Protein Digestibility of Maize-tilapia Flour Blends

Authors : O. S. Fasasi, I. A. Adeyemi and O. A. Fagbenro

Abstract: The study aims at reducing the post harvest loss of Nile Tilapia (Oreochromis niloticus) in the riverine areas in Africa, by introducing the under unutilized specie of fish into human food chain, to produce a high quality protein cereal gruel. O. niloticus were divided into 2 parts; one part fermented while the other was not. The fish samples, fermented Fish Flour (FF) and unfermented Fish Flour (UF) were introduced into fermented Maize flour (M) at various ratios to form Maize-Tilapia blends. The proximate composition of the blends were determined moisture content ranges from 59.0-95.5 g kgG , protein 140.9-160.0 g kgG , fat 62.0-1 1 64.0 g kgG and carbohydrate 659.1-698.3 g kgG , Gross energy 15883.5-16774.8 kj kgG . The blends were within the range prescribed by the FAO/WHO pattern for processed food. The K NaG ratio was > 1 while the Ca/p ratio was <1 in all the blends. The hemicellulose content were between 8.05-10.20 g kgG ; cellulose were 8.62-10.20 g kgG and lignin content ranged from 0.10-0.60 g kgG . a multi enzyme digestion system consisting of trypsin, chymotrypsin and peptidase showed an improved protein digestibility in blends containing fermented Fish Flour (FF) at 15 min. with digestibility ranging from 80.1-83.7%.

How to cite this article:

Fasasi, O. S. , I. A. Adeyemi and O. A. Fagbenro , 2005. Proximate Composition and Multi-enzyme In vitro Protein Digestibility of Maize-tilapia Flour Blends . Journal of Food Technology, 3: 342-345.

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