NUTRITIONAL AND FUNCTIONAL PROPERTIES OF TILAPIA (OREOCHROMIS NILOTICUS) FISH POWDER AND THEIR APPLICATION IN FORTIFICATION FOR PREPARATION OF FISH SNACKS

Abstract

This study assessed the nutritional composition, functional properties and food application potential of tilapia fish powder produced from whole fish. Fresh fish exhibited high moisture content with moderate protein and low lipid levels. Conversion into powder significantly concentrated nutrients, particularly protein (68.29%) and lipids (13.36%). Amino acid profiling identified balanced composition of essential and non-essential amino acids. Total essential amino acids were 29.66 g/100 g and non-essential were 32.43 g/100 g, with lysine as major essential and glutamic acid as predominant non-essential amino acid. Fatty acid profiling revealed 31 fatty acids, with saturated fatty acids (2027.94 mg/100g), palmitic acid was dominant, while monounsaturated and polyunsaturated fatty acids were 2072.83 and 769.29 mg/100 g, respectively. The powder contained valuable ω-3 fatty acids (589.67 mg/100 g), including EPA and DHA. Mineral analysis showed high levels of potassium, calcium, sodium, magnesium, zinc, and iron. Functional properties demonstrated near-neutral pH, high water and oil holding capacities, moderate foaming, and acceptable emulsifying activity, indicating suitability for food applications. Sensory evaluation of fish-fortified crackers showed that the 80:20 tapioca-to-fish powder formulation achieved the highest acceptability. Overall, tilapia fish powder proved to be nutrient-rich ingredient with favorable functional and sensory properties and use in fortified food products.