OPTIMIZATION AND PRODUCTION OF EDIBLE FISH PROTEIN POWDER OF BIGEYE SCAD ( Selar crumenophthalmus ) FROM ERITREA RED SEA WATERS: PHYSIOCHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF FRESH BIGEYE SCAD AND SHORT HEAD

inoculated into infusion (BHI) broth tubes 37±1 0 C for 24±2 hrs incubation, 0.1-0.3ml rabbit plasma was added to the test tubes with positive growth and incubated at 37±1 o C between 4-6 hrs. Positive tubes showed full coagulation and clots in the liquid BHI were enumerated and recorded as cfu/g. out by transferring 1ml into thiosulphate citrate bile salt sucrose agar (TCBS) with 3% sodium chloride. Presence of Vibrio parahaemolyticus shows green colored colonies. Each selected colony was inoculated by streaking onto the surface of nutrient agar. Colonies from nutrient agar slant test tube used the biochemical testsuch as Sucrose, oxidase, Motility, Glucose (acid), gas formation from glucose, Lactose acid, H 2 S, Aerobic and anaerobic growth, Lysine descarboxylation, Indole, B-galactosidase. If the biochemical test shows no (negative) Vibri oparahaemolyticus , the result is reported as absence of Vibrio parahaemolyticus in 25g of fresh meat. bigeyescad was 82.24% crude protein, 6.98% crude fat, 7.10% moisture content, 7.64% ash and 0.81% crude fiber. This study is in close approximation to that reported by Sathivel et al . (2004) studied functional, nutritional, and rheological properties of protein powders from arrowtooth flounder and their application in mayonnaise. The protein content edible FPP found in the present study was higher than protein content (62.55%) found by Chattopadyay et al . (2004) and Barman et al . (2014). The difference might be chemical composition of fish and methods used. Moisture content of FPP was below the range most researchers found. Moisture content between 5% and 10% is quite normal (Burt et al ., 1992). Protein content was significantly different (p<0.05) among bigeye scad (15.61±1.33), short head anchovy (13.98±1.16) and FPP (82.24±1.98), likewise the other constituents. Previous studies have reported that fish can be grouped into four categories according to their fat contents: lean fish (˂2), low fat (2-4), medium fat (4-8) and high fat (˃8) (Ogonda et al ., 2014). According to the result found in this study, bigeye scad and short head anchovy are medium fatty fish.

Fish consumption in Eritrea is estimated at 0.5-1kg per person per year, which is very low compared to the maximum sustainable resource of the country, moreover small sized fish are used in animal feed which have great impacts on the effective utilization of the resources to alleviate malnutrtion, as one of the major problems faced. The raw material freshness, physiochemical and microbial characteristics are determining factors of edible fish protein powder (FPP). The aim of this experiment was to produce edible (FPP) from dried bigeyescad and to determine physiochemical and microbial characteristics of fresh bigeyescad, short head anchovy and edible FPP, whereby to utilize effectively and efficiently small sized pelagic fish. Bigeyescad fish were caught around the Dahlak Archipelago Islands of Eritrea Red Sea waters and short head anchovy from around Assab area by purseseines. Fish samples were iced and transported to the fish processing laboratory of Marince Food and Biotechnology Department and identified using FAO species identification sheets, then cleaned and dried in an oven at 70 0 C for 12-14 hr. Morphometric and physical characteristic of the fresh fish samples of whole fish were carried out. Chemical composition of fresh samples and edible FPP was done Offical Methods of Analytical Chemistry (AOAC). Edible FPP was optimized at 15 minute cooking time, five times squeeze-pressing and washing and 12 hr drying time. Minerals in all samples were determined by Alvin and Gardner method through Atomic Absorption Spectrophotometer. Quality criteria, such as free fatty acied (FFA), peroxide value (PV), thiobarbutric acid reactive substance (TBARS), pH and p-anisidine value (PAV) of fresh and edible FPP were investigated. Microbiological quality was determined by International Standards Organization methods (ISO). Edible FPP contained 82.24% protein, 7.10% moisture, 7.64% ash, 0.81% crude fiber, 4.18% FFA, 9. Optimization of Edible fish protein powder Processing:-Edible fish protein powder processing method was first optimized as per method described (Chattopadhyay et al., 2004) with some modifications. To optimize fish protein powder, the following factors were assumed: timing of heat treatment cooking (5 min, 10,15), number of squeezing-pressing and washing with warm water (3 times , 5 times), and drying time at 70 0 C (6 hr, 12 hr, 18 hr). Based on the trail results on yield, color, and amount of unrefined coarse particles left; the combination of fifteen minute cooking time, five times squeeze-pressing and washing, and twelve hours drying time were selected and adopted for further FPP production.
The samples were processed at fish processing technology laboratory of Marine Food and Biotechnology Department. Fresh samples were weighed, and then head and viscera were removed. The beheaded and gutted of fish samples was washed thoroughly in running tap water to remove blood, sand, slime and other extraneous matter. The washed mass was immersed into in stainless steel cylindrical cooker dish (1:2) with sufficient quantity of preboiled potable water to completely immerse the fish and cooked in boiling water for 15 minute under frequent agitation till the whole mass is completely disintegrated. Then, the slurry was allowed to settle by cooling so that the oil floats up the oil water emulsion is then decanted off by tilting the vessel. then operation was repeated once more.
The solid mass was transferred into a clean muslin/cheese cloth and it was squeezed and pressed manually by two persons twisting of the muslin cloth in opposite direction till draining stops. The pressed mass was fragmented and washed with running warm water. It was again squeezed and pressed. The manual hand squeezing, pressing and washing of the boiled mass while in muslin/cheese cloth was repeated five times to remove fat and the maximum amount of water. Thereafter, the pressed mass was put in aluminum trays and fragmented into smaller particles size to increase drying rate using clean or gloved hands and was evenly distributed for uniform thickness. It was dried on aluminum trays in a hot air oven drier at temperature of 70±3 o C for 12-14 hrs to a constant weight obtained approximately a final moisture level of 5% and below. The oven dried mass while it was hot, it was immediately pulverized in a warring blender at speed 2 for 90 seconds to a fine powder. The powder was sieved in a gravity type sieving of manual hand shaking and pulverized powder passed through several fitted sieves of mesh pore size (diameter) of 2mm, 1mm, 850µm, 500µm, 250µm and 150µm to have a 150-225µm. Oversized produce was pulverized once again after the first sieving step at speed 2 for 120 seconds. Finally, finer size of edible fish protein powder was obtained between 150-225µm particle sizes. Powder was packed in 100 g in 200 gauge low-density polyethylene (LDPE) plastic bags and repacked in brown paper sachets and stored at room temperature of Massawa for farther analyses.
Physiochemical analysis:-All the physiochemical analysis of fresh samples was carried at the laboratory of Department of Food Science and Technology, Jommo-kenyatta University of Agriculture and Technology-JKUAT, Nairobi, Kenya. Proper packing system and cold chain system was followed for transporting samples.
Proximate analyses:-Crude protein, moisture, fat, and ash were determined using conventional method of AOAC (1990). Crude protein content was determined using the semi-micro Kjeldahl method. Moisture content was determined by drying in hotair oven for 4 hrs at 105°C until constant weight was achieved. Crude fat content was measured by the Soxhlet method. Ash content was determined by incineration method, which sample was combusted in muffle furnace at 550-600°C for 2 hrs.
Crude fibre was determined by Hennenberg-Stohmann method-978.10 (AOAC, 1995), 2g of sample was weighed and transferred to a 250ml volumetric flask. 200ml of boiled 1.25% H 2 SO 4 was added and boiled for 30 minutes. The digest was filtered over a fibre glass and washed. The fibre glass was put in a conical flask and 200ml of 1.25% NaOH was added and solution boiled for 30 minutes. The solution was filtered and washed with 1% HCl and then boiled in water. The filter was then washed with diethyl ether. The fibre glass and samples were then transferred on a crucible. After oven dried was cooled and then weighed (W 1 ). To burn the fibre, the crucible with the sample was incinerated at 550 0 C; it was then cooled and weighed (W 2 ). Percentage of crude fibre was expressed as % crude fibre equal to ((W 1 -W 2 ) x100)/ (Sample Weight).

Minerals, pH, salt content and color analyses:-
Minerals concentrations such as Calcium, Magnesium, Zinc, Iron, and Cadmium were measured using Alvin and Gardner (1986) method through Atomic Absorption Spectrophotometer (Shimadzu 6300 AAS AA/AE, Europe). Agustini research (2001) method was followed to measure pH of fresh fish that was analysed using digital pH meter (HI8519N-model Hanna Instruments Inc, Woonsocket, RI, USA). Color of fresh samples and edible fish protein powder was measured by placing them in a test tube (25 mm in diameter) which was read in a Minolta CR-200b Chroma Meter (Minolta Camera Co. LTD.Osaka, Japan) in Lab* measuring mode (CIE, 1976) with CIE Illuminant C. The Color was measured three times turning the test tube 120° between measurements. Estimated results were given as lightness (L*), redness (a*) and yellowness (b*). Salt content as sodium chloride was estimated by Mohr's method as described in Sheen and Kahler (1938).

Determination of lipid oxidation:-
Analysis of fish oxidation was carried out after extraction of lipids from fresh samples. The total lipid was estimated bythe method of Bligh and Dyer (1959). The extracted Lipid was used to estimate Free Fatty Acid (FFA) following AOCS-Ca-5a-40 (AOCS, 1998) titration method and free fatty acid results were expressed as % of oleic acid of total lipid. Peroxide value (PV) was determined by iodimetric titration method of AOCS-Cd-8-53(AOCS, 1998) and expressed as milli-equivalent of oxygen per kilo gram of lipid. Thiobarbituric acid reactive substances (TBARS) was determined using spectrophotometer at 532 nm according to the AOCS (1998) method and TBA/TBARS values were expressed as milligram of malonaldehyde (MDA, Malondialdehyde) equivalents per kilogram offish meat. Estimation of p-anisidine value (p-AV) of lipid extracted from fresh fish was done using IUPAC-2504 Method (IUPAC, 1987) and value was expressed in anisidine numbers. In Total plate count (TPC), 22g of fish sample was homogenized using 198ml peptone water solution in stomacher bag and then ten-fold serial dilution was prepared. From initial suspension (10 -1 ), 1ml transferred to serial dilution of test tube with 9ml peptone water, and parallel with this from all dilutions (10 -1 , 10 -2 , 10 -3 , 10 -4 ), 1ml was transferred to a duplicate sterile Petri-dishes with molten plate count agar. The solidified plates were inverted and incubated at 30 0 C for 72 hrs. Finally the number of colonies were counted and multiplied by dilution factor to calculate the total colonies forming units per gram of sample (cfu/g).

Microbiological analysis:-
Halophilic bacterial count was done with slight modification of standard methods (ISO 4833:2003). Halophilic bacterial count was determined using 0.85% sodium chloride solution as diluent. Plating was done onto plate count agar with 10% salt by spread plate technique. The colonies developed in the planter were counted and expressed as number of colony forming units/g of sample (cfu/g).
Total fungal count (TFC) was carried out with slight modification of standard methods (ISO 4833:2003), 10 g of fish sample was weighed aseptically and homogenized with 90 ml of physiological saline solution. Appropriate dilutions were made from the 9.0 ml physiological saline and plated onto Dicorosal Rose Bengal Agar containing Chloramphenicol (DRBC) plate. The plates were incubated at 30 o C for 3-5 days and TFC were enumerated and recorded as cfu/g. ISO (4831:2006) was used to enumerate the total coliforms count at 44 o C using multiple tube technique. From 22:198 ratio of fish to peptone water dilution homogenate, 10 ml, 1ml, and 0.1ml sample (equivalent to 1 mL of serially diluted 1:10, 1:100 and 1:1000) was transferred into 9 mL sterilized Lauryl Sulphate Tryptose (LST) broth in triplicate (3 test tubes). For each dilution, the tubes were incubated at 37 0 C for 48 ±2 hrs to evaluate gas formation. Lauryl Sulphate Tryptose (LST) broth was used as a pre-enrichment media. After primary incubation, one (0.3 mm) loopful of positive tubes (gas formation by the action of the coliform bacteria in fermenting lactose medium tubes) was transferred to Brilliant Green Lactose Bile (BGLB) broth, further incubation was done at 37 0 C for 48±2 hrs for total coliforms count. Inverted Durham Fermentation Tube was added into test tubes before the addition of BGLB broth to allow easy identification of gas production. Then the number of tubes with positive gas 223 production were counted. Most probable Number (MPN) of Coliform bacteria per gram sample was calculated from MPN table based on the number of tubes of BGLB broth producing gas at the end of incubation period.
Multiple tube technique was also followed to enumerate β-glucuronidase-positive Escherichia coli (E.coli) (ISO 16649-3:2001). From 22:198 ratio of fish to peptone water dilution homogenate, 10ml, 1ml, and 0.1ml sample (equivalent to 1 mL of serially diluted 1:10, 1:100 and 1:1000) was transferred into triplicate (3 test tubes) with 9 mL sterilized Mineral modified glutamate medium (MMGM). For each dilution, the tubes were incubated at 37°C for 24 ±2 hrs to acid production. After primary incubation in MMGM pre-enrichment media, one (0.3 mm) loopful of positive tubes was inoculated by streaking on perti dishes containing Tryptone-Bile-Glucuronic Agar (TBX), further incubated for 20-24 hrs at 44±1 0 C and then the petri dishes with positive result was observed. MPN of E.coliper gram sample was calculated from MPN table based on the number of positive results (look a typical blue colonies).
Enumeration of coagulase-positive Staphylococcus aureus (S.aureus) by spread plate technique, ISO (6888-1:2003) was followed. From 22:198 ratio of fish to peptone water dilution homogenate, 1ml transferred to serial dilution of test tube with 9ml peptone water, and parallel with this from all dilutions (10 -1 , 10 -2 , 10 -3 , 10 -4 ), 0.1ml was transferred to a duplicate sterile petridishes containing pre-solidified Baird-Parker agar. The inverted plates incubated at 37±1 0 C for 24± 2 hrs. typical black colonies with white margin (halo) and a clear zone around colonies on Baird parker agar were enumerated and inoculated into Brain Heart infusion (BHI) broth test tubes and after 37±1 0 C for 24±2 hrs incubation, 0.1-0.3ml rabbit plasma was added to the test tubes with positive growth and incubated at 37±1 o C between 4-6 hrs. Positive tubes showed full coagulation and clots in the liquid BHI were enumerated and recorded as cfu/g. Vibrio parahaemolyticus was isolated and detected according to ISO (8914-1990). 25 g of sample was homogenized and enriched in 225 ml of alkaline peptone water (APW) with 3% sodium chloride at 37±1 o C for 24-48±3h. Selective isolation of Vibrio was carried out by transferring 1ml into thiosulphate citrate bile salt sucrose agar (TCBS) with 3% sodium chloride. Presence of Vibrio parahaemolyticus shows green colored colonies. Each selected colony was inoculated by streaking onto the surface of nutrient agar. Colonies from nutrient agar slant test tube used the biochemical testsuch as Sucrose, oxidase, Motility, Glucose (acid), gas formation from glucose, Lactose acid, H 2 S, Aerobic and anaerobic growth, Lysine descarboxylation, Indole, B-galactosidase. If the biochemical test shows no (negative) Vibri oparahaemolyticus, the result is reported as absence of Vibrio parahaemolyticus in 25g of fresh meat.

Statistical analysis:-
All the results presented are in means of triplicate sample. Data obtained were subjected to one way analysis of variance and the levels were differentiated using Post-Hoc Tukey-Duncan's multiple range tests in Statistical Package for the Social Sciences (SPSS) software version 20. Significance was ascertained at p < 0.05.

Results and Discussion:-
Fresh fish samples characteristics and FPP yield:-Bigeye scad and short head anchovy are small sized pelagic fish. The size and weight of small pelagic fish is important in the yield of the sample to utilize. Table 1 gives characteristic measurement of weight and length of both bigeyescad and short head anchovy. The average weight and length of the samples used in this study was 23g, 21g and 15cm , 13cm for bigeyescad and short head anchovy respectively, showed that the fishes were of adult size and 224 recommended for utilization as per the yield is concerned. Result was related with Chattopadhyay et al. (2004), who use silver bellies (Leiognathus sp) with length range from 3.8 to 8 cm to prepare edible fish powder. The total length of these species ranged from 14 cm to 16 cm. The total length of bigeyescad was 16 cm which is similar to the result found by Metillo and Aspiras-Eya (2014). The yield obtained from both samples is given in Table 2. To increase the yield, quality of FPP and produce at lower cost, optimization trail was conducted. The parameter combinations of processing of 15 mins cooking (heat treatment) in boiling water, 5 times washing and squeeze-pressing, 12-14 hr dried at 70 o C, ground in warring lab blender and sieved in less than 150 micron was marginally better in yield, quality of produce and lower discards (Table 2). Thus, the optimized method was used in all samples reduction to FPP. The fresh fish samples subjected to weight reduction to FPP using combined processing of 15 min cooking in boiling water, 5 times washing and squeeze-pressing, 12-14 hr dried at 70 0 C, ground in warring lab blender and sieved in less than 150 micron. It showed different values of yield among two species of small pelagic fish sampled ( Table 2).The FPP yield was 8.35% in bigeyescad and 6.9% in Short head anchovy. The reason for low yield of these species may be the body muscle to bone composition ratio is low and higher water content of wet fish. This study FPP yield is comparable.
To make 1kg FPP requires approximately 5-10 kg fresh fish (Shaviklo, 2015). Prices of underutilized fish (small pelagic species) are relatively low because of the availability of such raw material in bulk at a relatively cheap price. The production of FPP from small pelagic species is attractive and can contributing in food security.  (Ogonda et al., 2014). According to the result found in this study, bigeye scad and short head anchovy are medium fatty fish.
The result of the present study revealed that the FPP was with ample nutritional composition which might have to play a great role in human health. Consumption of fish protein powder produced from such types of fish incorporation with basic food could improve nutritional value of the food and biological value of the diet, particularly for children who have difficulties in digesting carbohydrate. Sánchez and Gallo (2009) reported that these small pelagic fishes such as scad, anchovy and other species, are an excellent source of high-quality protein, lysine and methionine can be mentioned which makes these species a suitable complement to carbohydrate rich diets where protein sources are insufficient. The protein content of small pelagic fish and FPP are above the levels of 15-20% and 72-83% of fish body weight for fresh fish and dry powder reported for small pelagic fish (Ogonda, 2014;Abbey et al., 2017b). This implies that it can be used in food supplements. The free fatty acid, peroxide value, thiobarbutric reactive substance, p-anisidine value and salt are shown in Table 4. The FFA values of each samples was significantly different likewise, the other quality criteria. The FFA value was lower in fresh samples of bigeye scad and short head anchovy compared to edible fish protein powder. This could be due to their difference in their fat and protein contents. The relationship between FFA release and loss of freshness was reported by Ozogul et al. (2005), who studied the freshness of European ell (Anguilla anguilla).
Fish and fish products may show off odour, taste rancid and no nutritional values when PV, FFA and TBARS are above 20 mill moles of oxygen per kg of fat (Abraha et al., 2017b), 10-20 millimole of malonaldehyde/kg of fish lipid (Abbey et al., 2017a). Nishimoto et al. (1985) reported that, the early development of rancidity is indicated by the presence of peroxide value. Thiobarbituric acid is widely used indicator for the assessment of degree of secondary lipid oxidation in fish and fish products (Nishimoto et al., 1985). However, all the quality criteria values found in this study were below the acceptable limit and no rancidity was observed. The reason could be due to low water content, no mould and enzymes activities (in case of FPP) and the low values are indications of the level of freshness of the studied fish species and that they may not have undergone any major quality deterioration in terms of lipid oxidation and its associated reactions. This result is in agreement with the findings of previous study (Chattopadhyay et al., 2004;Immaculate et al., 2012). pH is also an important index for evaluating the quality of fish (Okeyo et al., 2009). Edible FPP had pH 6.40±0.01 for which reveals a good quality product. p-anisidine value is another measurement of the extent of oxidative deterioration. It was determined by spectrophotometric assay (at wavelength of 350 nm) of aldehydes and ketones in the lipid by reaction with p-anisidine solution. The results of raw fish and edible fish protein powder were below the acceptable limit (Table 4). Sikorski (2003) suggested that PAV approaching 10 indicates that considerable oxidation has occurred and the accumulation of rancid compounds. The results of biochemical qualities reveal that the fresh bigeye scad, fresh anchovy and edible FPP were good in quality and nutrition. Small pelagic fish are rich in mineral content in addition to chemical composition (Smichiet al., 2016). They contain high amount of magnesium, lead, potassium, iron, phosphorus and calcium which is significant for the health of consumers (Sánchez and Gallo, 2009). Table 5 shows the mineral content of fresh, short head anchovy and FPP made out of bigeye scad. Edible fish protein powder was rich in mineral contents (Table 5) Smichi et al. (2016). In fresh condition bigeyescad had low mineral content compared to FPP. FPP produced from bigeyescad had high amount of calcium (1620.94±25.76) and magnesium (463.33±81.85) content. This indicated that the mineral content was higher in FPP than in fresh condition, this could be attributed due to the reduction of water content from the FPP product and from the bones of the fish. There was significant difference (p<0.05) in mineral content among fresh bigeyescad, short head anchovy and FPP. This could be due to their difference in their water content 75.55±1.03, 79.63±1.07 and 7.10±0.73, respectively. Short head anchovy was higher in calcium content compared to bigeyescad. Anchovy have highcontent of minerals (K, Fe, P, Ca, I) and vitamins (A and D), as well as valuablesource of omega-3 fatty acids (EPA and DHA) that are essential, especially for pregnant and nursing women (Sanchez and Gallo, 2009).
The mineral contents of the two species though quite more were also below the values of 580mg/100 g of sample reported for other small pelagic fish (Sidwell, 1981). Although the magnesium content of the bigeyescad, FPP and short head anchovy were significantly different from each other, they are within a wider range 0.8mg/100g up to 373mg/100g reported for other small pelagic (Sidwell, 1981;Teeny et al., 1984). Color for fresh bigeyescad, fresh short head anchovy and edible fish protein powder prepared from bigeyescad was measured. Color expressed as lightness (L*), redness (a*) and yellowness (b*). Color attributes are the most determinant factors of physical characteristics of fish and fish products. The data presented at Table 6 are color attributes of raw samples and FPP. Color values of the raw bigeye scad were very good and acceptable. Stillings et al. (1971) reported that color attributes of raw material can influence the color of finished products. FPP produced 227 from bigeyescad (L*, 58.13±3.89) possessed the highest lightness (L*, 70.13±0.57). The redness (a*) and yellowness (b*) values of FPP were 0.33±0.15 and 12.93±0.21, respectively. The results of color attributes evaluation revealed that the FPP produced showed the highest lightness and lowest redness. Significant differences (p<0.05) were observed among the raw and edible fish protein powder in terms of lightness, redness and yellowness. This could be due to difference in their chemical composition and treatment done for FPP, squeezing and pressing play a role in reduction of fat content. The quantity of bacterial and fungal in fish and fish products serves as a universal indicator of cleanliness. evaluation of bacterial count is widely used to measure the bacterial and fungal quality of fish and fish products. Microbial analyses of fresh bigeyescad, fresh short head anchovy and FPP produced from bigeyescad are shown in Table 7. The moisture content of FPP was 5.10±0.73. Osibona et al. (2009) reported that moisture content below 10% is good for microbial safety of fishery products. In the present study, very low TPC fresh bigeye scad, short head anchovy and FPP (1.1x10 2 cfu/g) were found. The low moisture content and hygienic condition might be attributed to low TPC. The border for total plate count (TPC) is 1 x 10 5 cfu/g in the dried product (Relekar et al., 2014, Abraha et al., 2017). Significant difference (p<0.05) was observed in TPC among bigeye scad, short head anchovy and edible fish protein powder. Low moisture content and the temperature applied in drying might subject to lead in differences. The quality of both fresh and edbile fish protein powder were found to be very good as the microbial parameters were below the acceptable limit (Connell, 1975). In fresh samples <3 total coliforms, <3 E. coli, 1.0x10² cfu/g Staphylococcus aureus for bigeyescad, <4 total coliforms, <2 E. coli, 1.0x10 3 cfu/g Staphylococcus aureus for short head anchovy were found, whereas in FPP were not detected. The pathogens E. coli, Staphylococcus aureus, Salmonella, Vibrio, parahaemolyticus, halophilic count, total fungal count were not detected in FPP produced from bigeyescad. The FPP produced was dried in an oven at 70±3 o C for 12-14 hrs which was effective to inactivate TPC and to reduced moisture content, whereby to record acceptable result, and to kill total coliforms, E. coli, andStaphylococcusaureus which were in few quantities in fresh samples. The maximum allowable number of E.coli in raw fish and fishery products is 20 / g (Weagant et al., 1995). This result is in accordance to with the earlier findings (Abbey et al., 2017b), who studied on Nutrient content of fish powder from low value fish and fish byproducts.

Conclusion:-
In the present study edible fish protein powder was made out of bigeyescad. Edible FPP had rich in protein, mineral contents and attractive color. Nutritional studies showed that edible fish protein powder can be used as value added product to meet the consumer demands particularly for children and nursing mothers. It can be suggested that edible 228 FPP could be an alternative source of protein and mineral for consumer at large to contribute in food security of the country . Hygienic handling of the product during the process especially at the time of processing, squeezing, pressing, grinding and packaging is essential to prevent external microbial contamination. Result of the present study are expected to provide somebasic information about this almost unknownproduct for further studies and further study is required to assess and utilize the commercial potential of the small pelagic fish in Eritrean Red Sea waters.