Comparative nutritive value of fish protein concentrate (FPC) from different species of fishes

Sikka, Krishan C.; Singh, Ranjeet; Gupta, Deba P.; Duggal, Surrinder K.

doi:10.1021/jf60225a032

Cited by 21 publications

(11 citation statements)

References 7 publications

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“…The development of novel protein sources such as Fish Protein Concentrate (FPC) [2][3][4] and Single Cell Protein (SCP) [5,6] has made a major contribution to the world protein pool. However, there is still over one billion people suffering from malnutrition and protein deficiency today [7] .…”

Section: Introductionmentioning

confidence: 99%

The Yellow Mealworm as a Novel Source of Protein

Ghaly¹,

Alkoaik²

2009

American J. of Agricultural and Biological Sciences

151

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Problem statement: Yellow mealworms of different sizes (4.8-182.7 mg) were grown in a medium of wheat flour and brewer's yeast (95:5 by weight) to evaluate their potential as a protein source. Approach: There was an initial adjustment period (3-9 days) observed during which the younger larvae (4.8-61.1 mg) grew slowly while the older ones (80.3-182.7 mg) lost weight. After this initial period, the younger larvae (4.8-122.1 mg) increased in weight while the older ones (139.6-182.7 mg) continued to lose weight as they entered the pupal stage. For efficient production of larvae, they should be harvested at a weight of 100-110 mg. The moisture issue in the medium presents an important management problem for commercial production. Results: A system in which eggs are separate from adults and hatched in separate chambers would alleviate the danger of losing the larval population due to microbial infection. The moisture, ash, protein and fat contents were 58.1-61.5, 1.8-2.2, 24.3-27.6 and 12.0-12.5%, respectively. Yellow mealworms seem to be a promising source of protein for human consumption with the required fat and essential amino acids. Further research into raising them on a variety of low quality substances/wastes such as saw dust, waste paper, corn starch and potato flour is recommended. Conclusion/Recommendations: The future research should also investigate the nutrition content of the medium (minerals, protein, fat, carbohydrates and vitamins) and the effect of environmental parameters (temperature, humidity, production of CO 2 and heat) on protein yield and quality. This information will aid in the design of an economically viable large scale production system.

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Section: Introductionmentioning

confidence: 99%

The Yellow Mealworm as a Novel Source of Protein

Ghaly¹,

Alkoaik²

2009

American J. of Agricultural and Biological Sciences

151

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“…To alleviate the world protein deficiency and maintain the ever increasing human populations, attention has been directed over the past several decades to the development of new protein sources such as Fish Protein Concentrate (FPC) [1,2] , Single Cell Protein (SCP) [3,4] and Soybean Protein (SBP) [5,6] . However, there is still an estimated one billion people suffering from protein deficiency [7] .…”

Section: Introductionmentioning

confidence: 99%

The Use of Insects as Human Food in Zambia

Ghaly¹

2009

OnLine J. of Biological Sciences

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Problem statement:The life cycle and culture structure of two commonly eaten worms in Zambia (Isoberlinia paniculata and Miombo/Mopani) were evaluated. The worms were grown on an artificial medium to evaluate the potential of producing them on a commercial scale. Approach: An interesting characteristic of the worms studied was that they reached their maximum weight and maximum length at the same time. Results: The larvae started to decrease in weight soon after reaching their maximum size suggesting that they should be harvested shortly before reaching their maximum length (36 days old). Only 10% mortality was observed with the older larvae of the Miombo/Mopani worm. A system where eggs are separated from adults and hatched in separate chambers would alleviate the danger of losing the population due to microbial infection. The high moisture content of the live larvae (60.5-60.9%) could cause handling and storage problems. Drying and grinding the larvae would reduce them to easily manageable forms and would improve their marketability as a novel food. The results obtained from this study showed the potential of using these insects as a protein source for human consumption. They had structured animal protein that contained the essential amino acids, lipids, vitamins, minerals and energy required for human growth and their nutrition contents are comparable to those of conventional foods. These worms are harvested from trees in Africa but the industry is facing droughts and overexploitation that has lead to local extinctions in several areas. Conclusion/Recommendations: Therefore, further research is required to evaluate their growth on low substrates and to assess the effects of environmental parameters such as temperature, relative humidity, CO 2 and heat production on food consumption and protein yield and quality. This information will aid in the design of an optimal commercial insect production system. Appropriate processing and marketing procedures would also insure the sustainability of the industry.

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“…FPC is a stable wholesome supplement of high nutritive value and low caloric content prepared from whole fish and as a protein supplement, it improves the nutritive quality of flour and bread better than lysine (Stillings, Sidwell, and Hammerle, 1971). amino acids in FPC prepared from three species of fish closely approaches the amino acid in egg and the PER (Protein Efficiency Ratio) values of FPC made from piked ribbonfish and catfish are equal to or higher than casein (Sikka, Singh, Gupta, and Duggal, 1979).…”

Section: Introductionmentioning

confidence: 77%

Fish Protein Concentrate As A Protein Supplement In Four Baked Products

Kvitka¹,

Chen

1982

Home Economics Research Journal

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Fish Protein Concentrate (FPC) is a stable, wholesome protein powder which can be used as a low cost food supplement. At present there is little information available to the consumer for home use of FPC. This article reports the findings of a study on the use of FPC in home baked products. Four baked products supplemented with FPC were for mulated in order to study the feasibility of using home baked products supplemented with FPC as a low cost means to improve protein nutrition. The four products were whole wheat bread, whole wheat muffins, peanut butter cookies, and date nut bars. The quality and acceptability of the baked products were evaluated by both subjective and objective methods. The results showed that home baked products can be supplemented with up to five percent FPC as a replacement for flour and result in standard quality as well as consumer acceptability. Higher amounts of supplementation with FPC are pos sible depending on the type of product.

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Comparative nutritive value of fish protein concentrate (FPC) from different species of fishes

Cited by 21 publications

References 7 publications

The Yellow Mealworm as a Novel Source of Protein

The Yellow Mealworm as a Novel Source of Protein

The Use of Insects as Human Food in Zambia

Fish Protein Concentrate As A Protein Supplement In Four Baked Products

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