Value addition for snacks using fish
The paper highlights recipes for the production of snacks using finfish and shellfish such as cockles, oysters and pelagic fish in the production of fish yam/sweet potato balls; fish roll or fish pie; cockle and oyster barbecue. In the production of these snacks, the quality and quantity of fish required is adequately provided. Each snack contained minced fish, a source of essential nutrients in good nutrition. The snacks were subjected to organoleptic assessment by a group of five panelists. Highest preference was given to fish sweet potato balls, rated 9, followed by oyster and cockle barbecue rated 8.6 on a 9-point scale. This is because cockle and oyster meat are fleshy and tasty. Production of these snacks is a way of introducing high protein variety to the family menu. Prices of the production of snacks were calculated and results showed that they are cheap and easily affordable. Conclusively, these snacks are easy to make and could be widely accepted. The overall concept of making these snacks was to introduce a wide range of foods produced using fish to add value to our daily nutrition.
| Main Authors: | , |
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| Format: | conference_item biblioteca |
| Language: | English |
| Published: |
Fisheries Society of Nigeria
2010
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| Subjects: | Fisheries, Nigeria, Port Harcourt, Fish Snacks, freshwater environment, Minced products, Processed fishery products, |
| Online Access: | http://hdl.handle.net/1834/38217 |
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