ABSTRACT

Fish flour is a product derived from dried fish which are edible as a result of its nutrient composition. This study evaluated the nutritive value of fish flour obtained from catfish, mackerel and croaker fish species. Croaker and mackerel fish species were purchased from Shoprite supermarket at Amuzukwu off Uwalaka road of Umuahia North Local Government Area while catfish species were purchased from Michael Okpara University of Agriculture (MOUAU fish farm), Umudike. The three fish species were degutted, washed, oven dried (55°C for 8 hours) and milled with kitchen blender. The fish flours were obtained after processing the fishes. Proximate, dietary fiber and amino acids were analyzed with standard methods. The proximate composition showed that the moisture content (3.29%) of sample B (mackerel fish flour) was significantly (P<0.05) higher than the other samples. However, the crude protein and ash contents of sample C (Croaker fish flour) with values of 81.99 and 7.24%, respectively, were significantly (P<0.05) higher than the other fish flours obtained from catfish and mackerel fish. The dietary fiber of sample A (catfish flour) was significantly (P<0.05) higher in soluble, insoluble and total dietary fiber contents (0.39, 0.21 and 0.60 mg/lOOg), respectively, than the other fish flours. The amino acid profiles of sample C (Croaker fish flour) were significantly (P<0.05) higher in seven of the essential amino acids which included leucine, lysine, phenylalanine, valine, methionine, histidine and threonine with values of 7.12, 7.48, 4.01, 4.42, 2.25, 2.63, 4.17g/100g, respectively which met the recommended daily intake of amount stated by Food and Agriculture Organization/World Health Organization/United Nations University. Sample B was higher in isoleucine (3.61g) and tryptophan (1.01g) contents. The non-essential amino acid contents of sample C were significantly (P<0.05) higher than that of samples A and B, respectively. Therefore this study indicated that Sample C possessed higher nutritive value and hence could be utilized in different ways such as fortification of complementary foods.