Evaluation of Antioxidant Activity and Fatty Acids Composition of Nile Tilapia (Oreochromis niloticus-mossambicus) Noodles Fortified with Riceberry Germ

Abstract

Tilapia noodles containing tilapia fish meat as main ingredients were fortified with different concentrations of riceberry germ (0.64%, 0.98%, 1.28%). The aims of this research were to develop tilapia noodle enriched with antioxidant agent from riceberry germ, to characterize the antioxidant activity and fatty acid compositions of developed tilapia noodles fortified with riceberry germ. Oleic acids were reported to be the most abundant fatty acids found in all noodle formulation with value range from 37-42 %. High relative percentages of monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) were obtained from the noodle fortified with 1.28% of riceberry germ. Similarly, the highest antioxidant activity was also obtained from the noodle fortified with 1.28% of riceberry germ. The noodles enriched with high fish protein and excellent antioxidants were successfully developed in this study.