Optimization of some fish by-products using tilapia and mullet head fortification of rice

Abstract

Fish processing waste is either discarded or considered as a low-value raw material. The chemical composition and fatty acid profile of the tilapia and mullet by-products (heads, viscera, and liver) were determined. Also, the possibility of rice fortification with tilapia head flour (THF) and mullet head flour (MHF) and its effect  on the chemical composition and sensory properties of rice were evaluated.  Results indicated that, the tilapia and mullet by-products could be considered as a  good source of protein and ether extract. Furthermore, the Head had significantly  the highest content of crude protein, ash, crude fiber and unsaturated fatty acids  among other different parts of tilapia and Mullet by-products. Apparent,  fortification rice with various levels of THF and MHF lead to increased significantly  protein, ether extract, and ash content. Also, Sensory properties were significantly  ((P<0.05) decrease in cooked rice sample fortified with mullet head at the 6 and 9 % compared with the control sample. Finally, THF and MHF is an inexpensive and environmentally friendly alternative source of protein, ether extract, and ash can  be converted to the healthy value-added products to increase of the amount of  protein, ether extract, and mineral content in food production.