..JPG "Bonga fish (Ethmalosa fimbriata).")
René G. Dègnon, Euloge S. Adjou, Clément Ahouannou, Edwige DahouenonAhoussi, Mohamed M. Soumanou, and Dominique C.K. Sohounhloué, from the institute of Benin. wrote a research paper about, Ethmalosa Fish Flour: Quality and Nutritional Potential. Entitled, Evaluation of the microbiological and nutritional quality of two types of fish flours from Ethmalosa fimbriata for their use as a dietary supplement. This research paper published by the International Journal of Biosciences | IJB. open access scholarly research journal on Biosciences, under the affiliation of the International Network For Natural Sciences | INNSpub, an open access multidisciplinary research journal publisher.
Abstract
Post-harvest fish conservation remains a recurring fishing industry problem in Benin. Etmalosa fimbriata is a non-oily fish commonly found on the Benin artisanal fisheries. Thus, this study aims to produce fish flour from Ethmalosa fimbriata and evaluate their physicochemical and microbiological characteristics and their potential nutritional qualities. The results indicated that fish flours produced are high in protein content (53.84 ± 0.09%) and minerals such as phosphorus (0.48 ± 0.03 to 1.83 ± 0.01%), calcium (0.26 ± 0.04 to 3.02 ± 0.08%), magnesium (0.09 ± 0.01 to 0.18 ± 0.05%) and iron (194.86 ± 0.06 to 246.82 ± 0.05 mg/kg). The results of the assessment of the sanitary quality of fish flour produced showed that the use of these fish whole alter the microbiological quality of flour produced and it would be better to use headless fish in feed formulation especially for children and immunodeficiency people
Introduction
According to the World
Health Organization, malnutrition is the cellular imbalance between the supply
of nutrients and energy and the body's demand for them to ensure growth,
maintenance, and specific functions (Tierney et al., 2010). The term
protein-energy malnutrition (PEM) applied to a group of related disorders that
include marasmus, kwashiorkor, and intermediate states of marasmuskwashiorkor
(Tierney et al., 2010). The most common form of malnutrition in Africa is protein
energy deficiency affecting over 100 million people, especially 30 to 50
million children under 5 years of age (Jildeh et al., 2010).
Fish and fish products
have an important place in the diet of the people of West Africa (FAO, 2000).
They are rich in proteins and the nutritional value of these proteins is
comparable to that of the egg, milk and meat (Heen and Kreuzer, 1962).
In Benin, fishing has
an important place in the national socio-economic balance as it sustains some
500,000 people and accounts for 3% of GDP (Tossou, 2010). Fishes are processed
into various products to increase the bioavailability of its proteins. Among
these products, fish flours appear to have a high nutritional value (FAO,
2006). However, the conservation of fish is very difficult due to the lack of
adequate conservation system and post-harvest losses are estimated at about 20%
(Anihouvi et al., 2005). Indeed, there are many problems related to the
conservation of fish, such as microbiological deterioration and fat oxidation.
The most commonly used
methods of preservation, are salting, drying, fish fermentation, fish smoking,
refrigeration or freezing. Despite these methods, the full-time availability of
this important resource of animal protein still persists and according to FAO
(2000) the lack of protein in the diet of people is one of the most common
nutritional deficiencies and affected many people in tropical countries.
Traditionally, fish flours were produced to be used for food fortification,
especially in animal protein deficient diets. However, these fish flours were
not storable for a long duration due to problems of lipid oxidation, because
the fishes used were often fatty fishes. Thus, the present work aims to produce
fish flours using Bonga fish (Ethmalosa fimbriata) (figure 1), and evaluate
their physicochemical, microbiological and nutritional qualities.
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