The Division of Fisheries and Watershed Administration, in collaboration with the Division of Meals Science and Expertise and the Division of Animal Science at KNUST, has efficiently developed fish sausages and nuggets utilizing the African bonytongue fish (Supaku).
This innovation kinds a part of the Growing Productiveness of Aquaculture in Ghana (iPAG) mission, which goals to boost aquaculture productiveness by way of analysis, innovation, and worth addition.
Historically, the African bonytongue fish (Heterotis niloticus), generally referred to as Supaku, is consumed as fermented or salted fish (momoni). Supaku has remained underutilized in each contemporary and processed kinds.
To unlock its full business potential, the analysis crew explored worth addition by way of fashionable processing methods.
This effort resulted within the creation of handy, ready-to-cook merchandise that attraction to a wider vary of shoppers, significantly in city markets.
The fish sausages and nuggets underwent a complete sensory analysis to evaluate key attributes reminiscent of style, texture, aroma, and general client acceptability.
By introducing new, consumer-friendly merchandise, the mission responds to shifting dietary preferences and supplies more healthy protein alternate options for people in search of to cut back purple meat consumption.
Preparations are at present underway to introduce the merchandise to native markets.
The initiative was coordinated by Prof. Daniel Adjei-Boateng of the Division of Fisheries and Watershed Administration, Dr Antoinette Anim-Jnr of the Division of Animal Science, and Dr Abena Boakye of the Division of Meals Science and Expertise.
The analysis was funded by KNUST Analysis Fund (KReF) and DANIDA beneath its Science Engagement Mission.
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