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Author Yaovadee Cuptapun
TitleNutritional values of fish flour/Yaovadee Cuptapun ... [et al.]
ImprintBangkok : Institute of Food Research and Product Development, Kasetsart University, 1999
Call# IFRPD T990445

CALL # Volume Number Month Year Barcode Status
Available

JournalFinal report of phase I joint project between Thailand and Norway on fish flour / by Saipin Maneepun, Pongsri Jittanoonta; edited by Tara Sawanyatipat, Vrangkana Bhundhombhoad for the Norwegian Herring Oil and Meal Industry Research Institute
AbstractQuality assurance of novel fish flour were evaluated and compared with casein in terms of Protein Efficiency Ratio (PER), Net Protein Utilization (NPU), Biological Value (BV)and True Digestibility (TD)using rat bioassay procedures, amino acid contents, fatty acid profiles, vitamin and mineral contents. The samples includes t1 was fish flour at the beginning time and t2 - t5 were fish flour after 1 year storage in various conditions. Results showed that protein quality in most of fish flour were comparable with the control casein, given the PER values ranging from 2.53 - 2.71 as corrected to 2.50 for casein whereas the results from NPU, BV and TD were quite satisfactory with the values between 78.68 - 81.14%, 86.77 - 95.35% and 83.19 - 93.51% respectively. The amino acid score were 97.50 in t2 with Isoleucine as the limiting amino acids. Fatty acid profile shown that t1 (fish flour at the beginning time)was the highest fatty acid profile. The results of this study indicated that novel fish flour is one of a good source of protein. Keeping fish flour up to one year still having good quality. Besides, increasing consumption of fish flour will improve and promote the nutrition and health status for combating malnutrition problems in the country.
Descript21-28 ; ll
SubjectFish flour--nutritive value
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