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Abstract
This study investigated the nutritional value and organoleptic assessment of bread fortified with
fish concentrate from commercially important fish species. Fish is a highly nutritious source of
protein and essential fatty acids, but its incorporation into staple foods like bread remains
underexplored. The research aimed to evaluate the impact of fish concentrate on the proximate
composition and sensory characteristics of bread. Bread samples were produced with varying
levels of fish concentrate (0%, 10%, 20%, and 30%) and analyzed for moisture, protein, fat, ash, fiber, and carbohydrate content. Organoleptic properties, including appearance, taste, texture, and aroma, were also assessed. The results showed that fortification with fish concentrate significantly enhanced protein, fat, and
ash content while reducing carbohydrate levels. Sample D (30% fish concentrate) had the highest
protein (20.18%) and fat (9.16%) content, whereas the control sample (0% fish concentrate)
exhibited the highest carbohydrate content (63.44%). Sensory evaluation indicated that moderate
fortification (10–20%) improved taste, aroma, and texture without negatively affecting consumer
acceptability. However, higher levels (30%) introduced stronger flavors that may not be well
received by all consumers.
fish concentrate from commercially important fish species. Fish is a highly nutritious source of
protein and essential fatty acids, but its incorporation into staple foods like bread remains
underexplored. The research aimed to evaluate the impact of fish concentrate on the proximate
composition and sensory characteristics of bread. Bread samples were produced with varying
levels of fish concentrate (0%, 10%, 20%, and 30%) and analyzed for moisture, protein, fat, ash, fiber, and carbohydrate content. Organoleptic properties, including appearance, taste, texture, and aroma, were also assessed. The results showed that fortification with fish concentrate significantly enhanced protein, fat, and
ash content while reducing carbohydrate levels. Sample D (30% fish concentrate) had the highest
protein (20.18%) and fat (9.16%) content, whereas the control sample (0% fish concentrate)
exhibited the highest carbohydrate content (63.44%). Sensory evaluation indicated that moderate
fortification (10–20%) improved taste, aroma, and texture without negatively affecting consumer
acceptability. However, higher levels (30%) introduced stronger flavors that may not be well
received by all consumers.
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