An attempt was made to develop nutrient rich extruded snacks from lesser utilized protein rich shrimp (Solenocera crassicornis) flour using twin screw extruder. The extruded were in order to fried and packed in to High Density Polyethelene (HDPE). The extruded were analyzed for physical, texture profile, proximate composition and sensory characteristics at the interval of 10 days for 50 days of storage (DOS). The experiment shows the physical property like expansion ratio (mm) and texture profile characteristics such as hardness (gmF) and crispiness (gm) were not affected at the end of storage period. Among the different studies, the product made from rice/shrimp T1 based extruded scored as higher as 5 (out of 5) by sensory evaluation for all attributes. Consequently, all the extruded were maintained the physical properties, nutritional quality and overall acceptability. This research demonstrated that shrimp flour at 15% can be successfully incorporated for development of extruded were: expansion ratio 3.32, 2.75 and 3.06 (mm), crispiness 291, 252 and 210 (gm), protein 12.69, 18.74 and 15.09 (%), enegy value 540, 489 and 524 (Kcal), TPC 0.36, 0.34 and 0.34 (log cfu/gm) in rice T1, wheat T2 and corn T3 based extruded respectively. Overall, the quality assessment of extruded were not changed significantly (P>0.05) throughout study.

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The objective of the study was to find out the effect of partial replacement of fish meal in the diet of Labeo rohita juveniles. In this experiment, the data pertaining to growth, survival rate, feed conversion ratio, protein efficiency ratio of L. rohita at partial replacement of fishmeal with E. crassipes were evaluated. For that purpose fry of approximately equal weight (57.97mg ± 1.25) were distributed in groups of 15 to each four aquaria at 0% (T1), 10% (T2), 20% (T3), 30% (T4) and 40% (T5) inclusion levels of aquatic macrophyte, Eichhornia crassipes. Maximum mean weight gain (235.25 ± 11.04 mg) was observed in T1 and minimum (165.06 ± 10.93 mg) was observed in T5 at the end of the experiment. Among the treatments tested, the highest survival (89.99% ± 1.93) was recorded in treatment T1 and minimum was found in T4 (79.99% ± 2.72). Lowest FCR was recorded in treatment T3 (2.02 ± 0.39) and highest was found in T5 (3.08 ± 0.59). Higher SGR was observed in treatment T1 (297.15 ± 18.78%) and minimum was observed in T5 (182.74 ± 18.45%). The study revealed a decrease in the growth performance indices as the percentage of water hyacinth increases. In present study also there was not much difference in growth rate upto 20% incorporation of E. crassipes in the diet. Also, significant difference was observed among treatments with respect to feed utilization (P<0.05).

With an aim to utilize the waste generated from Bull's eye (Priacanthus hamrur) fish processing, proteins were extracted from this waste using the pH shift method. The properties of extracted proteins were studied in detail. During the protein solubility measurement, maximum solubilisation was found at pH 3.0 (13.10 mg/mL) on the acidic side and pH 11.0 (14.25 mg/mL) on the alkaline side with a total yield of 51.62 ± 0.23 and 45.42 ± 0.29 (%), respectively. The variables tested in this study showed a significant effect on protein solubility (p < 0.05). The protein content of the isolates extracted from the waste was 23.80 ± 0.49 and 22.48 ± 0.39% for acid and alkali processed isolates, which was significantly higher than the mince (19.46 ± 0.67%). Processing of Bull’s eye proteins caused a significant reduction in its pigments, lipids and myoglobin content (p < 0.05). Proteins processed using alkali had significantly higher values for foaming stability, water holding capacity, and emulsion capacity than proteins extracted using acid. An overall assessment indicated that protein isolates obtained using alkali extraction were better in terms of textural attributes, gelling ability and amino acid profile than protein extracted using the acid process.

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