Nutritional Composition of Fish Bone Powder Extracted from Three different Fish Filleting Waste Boiling with Water and an Alkaline Media

Abstract

In the present study, the fish bone powder has been extracted by boiling the fish filleting waste with water and 2% sodium hydroxide solution (NaOH) about 30 min at 80-90 ºC boiling temperature. This study aimed to determine the nutritional composition of three different fish bone powder extracted with water and an alkaline solution. The nutritional composition of Grouper (Epinephelus diacanthus), Emperor (Letrinus fraenatus) and White snapper (Pristipomoides filamentosus) fish bone power extracted by two treatment method showed statistical significant difference (P < 0.05). The results of nutritional composition of five different fish bone powder showed high crude protein and fat in fish bone extracted by water as boiling media. The moisture and ash was high where the fish bone is produced from alkaline solution. In this study, the alkaline extraction method showed higher ash content so this method could be used to extract the mineral content from fish filleting waste. Results demonstrated that extracted fish bone powder was nutritious and can contribute significantly to human health requirements. The expected output of this research will help to effectively utilize the seafood processing waste and also reduce environmental pollution.