Proximate composition and organoleptic evaluation of extruded snacks enriched with shrimp processing by-product

Abstract

The shrimp processing industries generate millions of tonnes of by-product annually, which result in a loss of edible portion and presents a considerable waste disposal problem. An attempt was made to develop nutrient rich extruded product from underutilized shrimp shell powder (Litopenaeus vannamei) with mixture of cereal flours using twin screw extruder. Ready to eat snack was developed using shrimp shell powder (5%, 10%, and 15%) mixed with mixture of rice, corn and sorghum and prepared spice mixture. Extrusion cooking formulation consisting of shrimp shell powder and cereals mixture were extruded at moisture content 7 per cent, screw speed 350 rpm, sectional barrel temperature of 60o C and 120oC and 2 mm diameter of die. Extruded product was fried in edible oil with prepared spice mixture. The resulting extruded was analysed nutritional and organoleptic characteristics. Highest Protein content was found in SSP 15% enriched extruded snack (13.07±0.27%) and was lowest in control extruded snack (8.73±0.07%). However, addition of more than 5% of shrimp shell powder reduced the acceptability and hence the optimum percentage of shrimp shell powder that can be added to extruded snack product is 5%.