Nutritional characterization and functional properties of milkfish (Chanos chanos) protein concentrate and whole fish powder as protein and calcium ingredient products

Abstract

• Comprehensive nutrient and functional analysis of WFP and FPC. • FPC is a high-protein source, while WFP provides rich calcium content. • Both WFP and FPC show potential as functional food ingredients. • Whole milkfish use supports waste reduction & circular economy. Milkfish ( Chanos chanos ) is widely cultivated and valued for its high protein, amino acids, vitamins, and minerals. This study characterizes the physicochemical properties of whole fish powder (WFP) and fish protein concentrate (FPC) derived from milkfish to evaluate their potential as protein and calcium ingredient products. Proximate analysis, amino acid profiling, vitamin, and mineral composition were evaluated. FPC and WFP were prepared using steaming and solvent extraction methods. Physical properties were also measured, including whiteness, water absorption capacity (WAC), and oil absorption capacity (OAC). FPC exhibited higher protein content (82.37 %) than WFP (63.99 %). Conversely, the WFP demonstrated a significantly higher calcium content (2930.80 mg/100 g) than the FPC (149.70 mg/100 g). FPC showed improved physical properties, including higher whiteness (86.19 %) and WAC (3.38 ml/g). Both products present unique nutritional advantages, with WFP being an excellent calcium source and FPC serving as a high-protein supplement for functional food development.

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