Fortification of Biscuits with Fish Protein Concentrate

This study was aimed to evaluate the impact of the fortification of biscuits with carp fish protein concentrate (CFPC) and shark fish protein concentrate (SFPC). The results show that the protein and total ash content increases by increasing the fortification level of both types of fish protein concentrate compared to the control sample. The crude fiber and carbohydrate of biscuit samples decreased by increasing the fortification levels compared to the control sample. Total Essential amino acids of biscuits were 2.99, 3.39 and 3.77% for biscuit control; biscuits fortified with 3% CFPC and 3% SFPC respectively. Besides, the corresponding value of Non-Essential amino acids were 4.22, 4.93 and 6.24 for biscuit control, biscuits fortified with 3% CFPC and 3% SFPC respectively. Acid value (AV), Peroxide value (PV) and Thiobarbituric acid number (TBA) increased gradually up to the end of the storage time in all samples. Biscuits prepared by fortification with CFPC and SFPC had a lower AV than control sample. From the obtained judging results, it could be observed that the fortification of CFPC and SFPC at levels 1, 2 and 3% into wheat flour blend used in biscuit making didn't cause any significant (at p 0.05) deleterious effect on overall acceptability of produced biscuits which exhibited the hedonic scale of very good or excellent judging scores (7.5-9.5) and better acceptability.