| Titre |
Evaluation of the microbiological and nutritional quality of two types of fish flours from Ethmalosa fimbriata for their use as a dietary supplement |
| Auteurs |
DEGNON GNIMABOU RENÉ [1],
ADJOU EULOGE SÈNAN [2],
AHOUANNOU CLÉMENT [3],
DAHOUENON-AHOUSSI Edwige [4],
SOUMANOU MANSOUROU MOHAMED [5],
SOHOUNHLOUE KOKO CODJO DOMINIQUE [6],
|
| Journal: |
International Journal of Biosciences |
| Catégorie Journal: |
Internationale |
| Impact factor: |
0 |
| Volume Journal: |
3 |
| DOI: |
|
| Resume |
Post-harvest fish conservation remains a recurring fishing industry problem in Benin. Etmalosa fimbriata is a
non-oily fish commonly found on the Benin artisanal fisheries. Thus, this study aims to produce fish flour from
Ethmalosa fimbriata and evaluate their physicochemical and microbiological characteristics and their potential
nutritional qualities. The results indicated that fish flours produced are high in protein content (53.84 ± 0.09%)
and minerals such as phosphorus (0.48 ± 0.03 to 1.83 ± 0.01%), calcium (0.26 ± 0.04 to 3.02 ± 0.08%),
magnesium (0.09 ± 0.01 to 0.18 ± 0.05%) and iron (194.86 ± 0.06 to 246.82 ± 0.05 mg/kg). The results of the
assessment of the sanitary quality of fish flour produced showed that the use of these fish whole alter the
microbiological quality of flour produced and it would be better to use headless fish in feed formulation
especially for children and immunodeficiency people |
| Mots clés |
Ethmalosa fimbriata, fish flours, quality, nutrition, Benin. |
| Pages |
1 - 7 |
| Fichier |
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