TITLE:
Utilization of Small Size Bolti (Talibia nilotica) and Sardine (Sardina pilchardus) Fish in Preparing Canned Weaning Food Purees
AUTHORS:
Faten Farouk Abdel-Salam, Nadia A. Abd-El-Aziz, Saadia M. Hashem
KEYWORDS:
Weaning Foods, Protein Digestibility, IVPDI, Fish Based Food Products, Children Nutrition
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.12 No.7,
July
15,
2021
ABSTRACT: 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% - 30.43%),
ash (6.53% - 12.23%) and low in
carbohydrates (20.70% - 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-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’s mothers accepted the appearance, flavor, and mouth feel of all weaning food purees prepared
in this study.