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Drying of High Protein Fish and its Nutritional Characteristics
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| Author:
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K.S. VENKETEISH, V. SUDHAKAR, V. DHARANI
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| Abstract:
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Protein is a macronutrient that is essential for building muscle mass. It is commonly found in animal products. Apart from building blocks of body tissue they can also serve as a fuel source. Fish is a good source of nutrients. Two varieties of fish were selected according to their protein content, they are Bluefin Trevally (Paarai) and Sardine (Mathhi). Both varieties were subjected to solar drying and grinding. The observed high protein content in product will find promising application in food products. Powder from both fish varieties were analyzed for proximate analysis, powder properties and nutritional content. The protein content is observed to be high in the fish powder compared to raw fish. Nutritional parameters analyzed were Protein, Total fat, Fiber content, Carbohydrates, Minerals and Heavy metals were analyzed. Fish powder had significantly higher protein content apart from other parameters. This finds scope in designing high protein foods.
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| Keyword:
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Nutritional Characteristics, Drying of High Protein, Protein Foods.
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| EOI:
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| DOI:
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https://doi.org/10.31838/ijpr/2020.12.03.107
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| Download:
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