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Nutritional quality of processed head and bone flours of Tilapia (Oreochromis mossambicus, Peters 1852) from Parangipettai estuary, South East Coast of India
Authors: RVignesh, M Srinivasan
Number of views: 269
Objective: To analyze the proximate composition, fatty acids, amino acids and nutritional
composition of flour made from Tilapia (Oreochromis mossambicus) head and bones. Methods:
Tilapia fish head and bone are the parts with unknown composition. Fish bones and heads were
collected, cleaned and dried. The flours were prepared using 14-mesh stainless steel sieve and
analysed further. Results: The results in 100 g of Tilapia head flour (THF) were composed of
moisture [(5.89±0.01) %] protein [(32.59±0.02) %] total lipids [(0.2014±0.0002)%], and ash [(11.14±0.02)
%]. The results in 100 g of Tilapia bone flour (TBF) were: moisture [(4.22±0.02)%], protein [(31.52±
0.02) %], total lipids [(0.8761±0.0002) %], and ash [(0.89±0.01)%]. The fatty acid composition of THF
occurring in the highest proportions were alpha linolenic acid [(C18: 3; (2.4390±0.0025)%], stearic
acid [(C18:0; (1.9883±0.0025)%], linoleic acid [(C18:2; (1.9860±0.0025)%], palmitic acid [C16:0; (1.1787
±0.0002) %], oleic acid [(C18:1; (1.5468±0.0002)%] margaric acid acid [(C17:0 (0.4146±0.0002)%] and
moroctic acid [(C18:4; (0.1141±0.0002)%]. The fatty acid compositions of TBF occurring in the
highest proportions were stearic acid [(C18: 0; (0.7860±0.0025)%], oleic acid [(C18:1; (0.1141±0.0002)%],
alpha linolenic acid [(C18: 3; (0.1141±0.0002)%], palmitic acid [(C16: 0; (0.1143±0.0025)%], linoleic
acid [(C18:2; (0.0816±0.0002)%], margaric acid acid [(C18:0; (0.0088±0.0003)%] and moroctic acid
[(C18:4; (0.0034±0.0003)%]. The major amino acids such as glutamic acid (0.9967%), aspartic acid
(1.837%), lysine (1.048%) and leucine (0.807%) were found in THF and in TBF the major amino acids
were found as glutamic acid (0.7865%), aspartic acid (0.9686%), lysine (1.342%) and leucine (0.7756%).
The THF flour possessed seven essential minerals in milli grams per gram (mg/gm) such as
calcium (56.7±0.2 mg), iron (3.098±0.002 mg), potassium (16.78±0.02 mg), magnesium (15.67±0.03 mg),
copper (1.414±0.002 mg), sodium (34.67±0.03 mg) and zinc (0.343±0.003 mg). The TBF flour possessed
calcium (67.76±0.02 mg), iron (2.41±0.02 mg), potassium (15.67±0.02 mg), magnesium (45.76±0.02mg),
copper (0.131±0.001 mg), sodium (29.11±0.01 mg), and zinc (0.2415±0.0002 mg). Conclusions:
The results indicate that the flours made from the fish head and bone of tilapia may result as a
valuable alternative food in the human diet. This is the first study which reports the nutritive
value of tilapia (Oreochromis mossambicus) byproducts such as heads and bones.