Utilização de tilápias de baixo valor comercial como fonte protéica na formulação de biscoito e sopas para a merenda escolar

Abstract

This work aimed to produce, in an experimental scale, fish flour using low commercial value tilapias that could be used in the formulation of biscuit and soups as a protein source in school meal. In order to prepare the flour, 50 tilapias with weight of 154.8 g each were used and obtaining, at the end of the process, 2.40 kg of flour. Then, portions of 100 g of flour were vacuum packed and subjected to chemical and microbiological analysis (monthly for a period of 90 days). The chemical composition of tilapia meal had values of 97.38% dry matter, 72.76% crude protein, 9.67% ether extract and 13.60% ash. In the microbiological analysis was not observed the growth of mesophilic aerobic micro-organisms, coliforms, yeasts, molds and Salmonella. Throughout the period of storage, prepared fish meal showed a stability of 90 days without physicochemical and microbiological changes. The acceptability of the produced crackers and soup among high school students reached 70% and 100%, respectively. Thus, the tilapia flour can be used as feedstock in the production of food for school meals in public schools, which in addition to offer a quality protein source, adds value to small specimens of tilapia, which in most cases are discarded into the environment.