Although carp fish species have a successfully cultured in
Egypt, but they have intramuscular bones and it has a muddy
odor, this is leads to their limited marketing. So, this study was
designed to evaluate the nutritional value and safety of snacks
incorporated with different levels (0.0, 5, 10, 15 and 20% w/w)
grass carp (Ctenopharyngodon idella) powder. The results
showed that fish powder contained 9.66% moisture, 69.56%
protein, 16.26% fat and 3.88% ash content. The total essential
amino acids (TEAAs) of raw grass carp and its powder
were29.81 and 27.90 g/100g and biological value (BV) were
83.64 and 77.07%, respectively. Both fish and its powder have
lower content of Ca, Mg, Na and K than the maximum
permissible levels (MPLs) (800, 350, 2400, and 3500mg/100g
sample, respectively). Concerning safety of raw fish and fish
powder, it was found that total plate counts were under the
MPLs (103-106cfu/g). Based on sensory tests, fried and baked
snacks contained 10% fish powder has got higher scores than
others. TEAAs of fried and baked fish snacks recorded 3.85 and 4.09mg/100g and BV values were 45.86 and 46.40%,
respectively. Also, gram daily requirements (GDR) of EAAs in
fried snacks were higher than baked snacks. GDR of Mg and
Na content in fried snacks were higher than baked while Ca
was equaled. In conclusion, this study recommends that grass
carp fish is a good source of fish powder for fortification some
bakery products which preferred by many consumers.