NUTRITIONAL EVALUATION OF AN ENSILED PRODUCT FROM FISH
Ensiled fish was prepared from a local variety of freshwater fish (Barbus carnaticus) by fermentation with a pure culture of Streptococcus lactis, commercial lactose being used as a source of fermentable carbohydrate. The fermented material (pH 4.7) was roller dried. The finished product was cream colored and had a somewhat aromatic odor. It had a protein content of about 72%. Total lysine, available lysine, methionine, cystine, and tryptophan of the ensiled fish (expressed as g/16 g N) were 10.1, 8.1, 3.6, 1.1, and 1.2%, respectively. Hygienically, the product, being free from coliforms, enterococci, Salmonella, coagulase-positive staphylococci, and pathogenic anaerobes, was satisfactory. The biological value of the product as determined by protein efficiency ratio (3.3), net protein utilization (82.3%), and net protein ratio (4.2) was not significantly different from that of skim milk powder, which has a protein efficiency ratio of 3.2, net protein utilization of 82.8%, and net protein ratio of 4.9.