Nura Tuma, Alemu Lema* and Derribew Hailu

Batu Fish and Other Aquatic Life Research Center, Oromia Agricultural Research Institute, Ethiopia

*Corresponding Author: Alemu Lema, Batu Fish and Other Aquatic Life Research Center, Oromia Agricultural Research Institute, Ethiopia.

Received: May 29, 2026; Published: July 02, 2026

Abstract

Protein energy malnutrition, stunting, and micronutrient deficiencies are the most significant risk factor for diseases and mortality in children particularly in least developed countries. This study investigated the proximate, mineral, and overall sensory acceptability of three value added Nile tilapia based products namely; chakli, papad, and noodle. Proximate composition analysis of moisture, crude protein, lipid and ash were carried out according to the methods of the Association of Analytical Chemists. The data showed that there was a significant difference (p < 0.05) in moisture content of chakli, noodle, and papad were 8.37%, 7.98% and 7.65%, respectively. The highest protein, fat, ash, and carbohydrate was 32.7%, 2.97%, 4.48, 57.65% obtained from noodle, papad, papad, and chakli, respectively. All the value added products have high amount of calcium which is important for maintaining bone health, nerve function and muscle function. The value added product (noodle) was liked moderately by the panelists for new market opportunities, and improve community livelihoods. It was concluded that, the incorporation of dried fish fillet powder in the development of value added fish products increased ash, protein, and fat but total carbohydrate decreased. Further studies on microbial quality and storage stability or shelf life should be investigated.

Keywords: Nile Tilapia; Value Added Fish Products; Chakli; Papad; Noodle

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Citation

Citation: Alemu Lema., et al. “Development and Quality Assessment of value-Added Fish Products". Acta Scientific Nutritional Health 10.7 (2026): 11-18.

Copyright

Copyright: © 2026 Alemu Lema., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.