The value of the nutritional composition of fresh fish and flour-anchovy

Abstract

Anchovy provides benefits in increasing bone density and preventing bone loss (osteoporosis) because it contains a lot of calcium and phosphorus. The aim of this study was to determine the value nutritional composition of anchovy after the immersion method. The fish was immersion in different methods of fresh anchovy, flour-anchovy water method, and flour-anchovy alkaline for 1 hour. The value of nutritional composition showed that protein, ash, fat, water, phosphate content, and calcium content were affected by water or alkaline immersion methods. Anchovy flour produced by immersion water for 1 hour showed the best composition value with an ash content of 17.45%, protein content of 74.08%, phosphorus 33948.87 mg/kg, and calcium 6466.51 mg/100g.