Utilization of Small Size Bolti (Talibia nilotica) and Sardine (Sardina pilchardus) Fish in Preparing Canned Weaning Food Purees

摘要

Utilize small size of bolti and sardine fish in preparing fish based weaning foods rich in protein, essential amino acids, fat high in omega 3 fatty acids, minerals and vitamins was investigated. The proximate composition, nutritional value, physical and sensorial properties were evaluated, The results of the chemical composition showed that the moisture content of fish based weaning food purees ranged from 67.73% to 72.05%. On dry weight basis, the five prepared formulations considered rich in protein (37.39% - 44.86%), fat (26.55% style="font-family:Verdana;">- style="font-family:""> style="font-family:Verdana;">30.43%), ash (6.53% style="font-family:""> style="font-family:Verdana;">- style="font-family:""> style="font-family:Verdana;">12.23%) and low in carbohydrates (20.70% style="font-family:""> style="font-family:Verdana;">- style="font-family:""> style="font-family:Verdana;">22.18%). Using fish bones with muscles in preparing weaning food puree caused a marked rise in its content of Ca, P, Fe, and Zn levels especially in purees formulated from bolti. Weaning food purees containing sardine fish rich, in fat, were higher in vitamin A and D than those formulated from bolti one. Palmitic acid (C16:0), stearic acid (C18:0), and myristic acid (C14:0) represented the major saturated fatty acids in the prepared formulations. Weaning food purees containing sardine fish had relatively higher levels of sulfur style="font-family:Verdana;">- style="font-family:Verdana;">containing amino acids and slight lower values of lysine, alanine and glycine than these including bolti fish. The In vitro protein digestibility index (IVPDI) of the different formulations was found to be 100%. The visual colour of such products can be described as yellowish. Except hardness, the other texture characteristics;cohesiveness, springiness, gumminess, and chewiness of the weaning food purees did not significantly change. The children style="font-family:Verdana;">’s style="font-family:Verdana;"> mothers accepted the appearance, flavor style="font-family:Verdana;">, style="font-family:Verdana;"> and mouth feel of all weaning food purees prepared in this study.