Background: Nile perch processing industries in Uganda generate waste and by-products up to 70% of the fish processed, including heads, viscera, skins, bones, and red meat. However, our current technologies and methods for valorizing Nile perch by-products into high-value nutritional products remain limited. Thus, we not only risk polluting the environment due to improper waste disposal but also lose valuable nutrients. The study aimed at optimizing conditions for enzymatic production of fish protein hydrolysates (FPHs) from Nile perch red meat industrial by-products and evaluating their nutritional profile.
Methods: The defatted sample of Nile perch red meat was hydrolysed using a mixture of Papain and Bromelain (1:1) at concentrations of 0.5%, 1.0%, and 2.0% (w/v) for 30, 60, and 120 minutes. The degree of hydrolysis (DH%) of lyophilized FPHs was evaluated using the o-phthaldialdehyde (OPA) method, the optimum hydrolysis time and enzyme concentration was estimated from the polynomial plot and the proximate composition determined using methods in the Association of Official Analytical Chemists (AOAC). The amino acid profile was analyzed by Fourier Transform Infrared (FTIR) spectroscopy.
Results: The optimum hydrolysis time and enzyme concentration were 82 minutes and 1.5% (w/v). The fish hydrolysates contained high crude protein and low-fat content (Table 1). The amino acid profile was well-balanced with essential amino acids. Overall, Alanine was the most abundant amino acid at 10.81 ± 0.14 g/100g, Glycine and Glutamic acid at 9.98 ± 0.04 g/100g and 8.41 ± 0.26 g/100g.
Conclusion: Nile perch red meat is a source of highly nutritious fish protein hydrolysates with strong promise as a valuable dietary supplement suitable for individuals across all age groups