Effects of Steaming on the Functional Properties and Mineral Content of Lumi-Lumi Fish (Harpodon Nehereus) Meal

The purpose of this study is to evaluate the mineral content, phenolic antioxidant activity, and soluble protein Lumi-lumi fish meal (Harpodon nehereus) treated with non-steamed for 30 min. results revealed that iron (Fe) content was significantly higher in steamed than treatment but not calcium (Ca). However, there a decrease minerals magnesium (Mg), phosphorus (P), zinc (Zn) during process, which significant. Then, steamed, significant activity total protein, whereas increased. Based on findings study, could be best because it contained Fe Ca minerals.