Fatty acid concentration, proximate composition, and mineral composition in fishbone flour of Nile Tilapia

Nile tilapia (Oreochormis niloticus) fishbone is a fish part with unknown composition. After elaboration of flour fishbone of tilapia it was analysede. The results in 100g of flour were: moisture (14.2%), protein (40.8%), total lipids (25.3%), and ash (18.3%), and mineral (in 100g) was 2715.9mg (calcium), 1.3mg (iron), and 1132.7mg (phosphorus). A total of 22 fatty acids were detected in fishbone flour total lipids (TL), being the major ones in (g) of total lipids: 16:0 (208.5mg); 18: 1 n-9 (344.3mg); and 18:2n-6 (109.6mg). The concentration of linolenic acid - LNA (18:3n-3); eicopentaenoic acid - EPA (20:5n-3), and docosahexaenoic acid - DHA (22:6n-3) were (29.9mg), (3.3mg), and (I 2.9mg), respectively. The content to saturated (SFA) were (296.2mg), monounsaturated (MUFA) 415.0mg, and polyunsaturated (PUFA) 175.6mg. The ratio PUFA:MUFA:SFA was 1:2.4:1.7, and the ratio omega-6/omega-3 fatty acids were 2.8. The last is within the recommended values. The results show low concentrations of omega-3 fatty acids in flour. The value caloric and calcium, iron, phosphorus, and protein content the fishbone flour of tilapia may results a valuable alternative food in the human diet.