DEVELOPMENT OF PARTIALLY HYDROLYSED AND DEODOURISED FISH FLOUR.

Abstract

A process developed for preparation of partially hydrolysed
and deodouriscd (PHD) fish flour, without solvent extraction is
described. The PHD fish flour prepared from four varieties
of trash fish, had creamy white colour and contained 87-92%
protein and 7-8% available lysine. The products had shelf life
of more than an year at room temperature, and caused no
grittiness when incorporated in snacks and bakery products at
10% and 7.5% level respectively. The flour prepared from
Nemipterus spp. had a PER 2.32 compared to 2.68 of raw fish
meat and 2.5 of standard casein.