PROXIMATE COMPOSITION, CALCIUM AND PHOSPHORUS CONTENT OF SIMPUL CAKE FORTIFIED WITH SKIPJACK TUNA BONE FLOUR

Abstract

Background: Fish bones are a potential source of calcium and phosphorus for food fortification. The compositional effect of substituting skipjack tuna bone flour for wheat flour in Simpul cake has not been established. Purpose: This study aimed to compare the proximate composition, calcium and phosphorus content of fortified and unfortified Simpul cake. Methods: One independent batch was prepared for each formulation. A homogenized laboratory sample from each batch was analyzed in triplicate for moisture, ash, protein, fat, calcium, and phosphorus; carbohydrate was calculated by difference. Results were summarized as mean ± standard deviation. Because there was only one batch per formulation, comparisons were descriptive and no inferential statistical test was performed. Results: Compared with the unfortified cake, the fortified cake had higher protein (17.12 ± 0.03% versus 15.18 ± 0.05%) and ash (0.72 ± 0.01% versus 0.65 ± 0.02%) contents. Carbohydrate, moisture, and fat contents were lower. Calcium increased from a reported 0.02 ± 0.001% to 1.99 ± 0.001% on a dry-weight basis, and phosphorus from 0.03 ± 0.002% to 0.38 ± 0.001%.. Conclusion: Substitution with skipjack tuna bone flour was associated with changes in the measured composition of Simpul cake and may provide a use for a local fish-processing by-product. Further studies are needed to assess mineral bioavailability and any potential dental-health effects.