Preparation of Added Value Byproducts from the Waste Material of Tilapia (Oreochromis niloticus) Processing

The heads and carcasses of Nile tilapia were used as the raw materials to produce pulp, flour and instant soup. Moisture, mineral, lipid, protein, and chloride analyses were performed for all of the products, and an additional carbohydrate analysis was performed for the soup product. Microbiological methods were used to analyze the mesophilic and psychrotrophic bacterial content of the pulp and the mesophilic bacteria, yeast and mold content of the flour and soup. The pulp and flour proximate composition demonstrated appropriate nutritional quality for use in human consumption or as raw materials to produce others products. The soup exhibited low lipid levels, high nutritive value in relation to protein and mineral contents, and satisfactory microbiological quality for consumers. We conclude that tilapia heads and carcasses represent viable source materials as nutritious and low-cost foods to produce new products, which can lead to social, economic and environmental benefits.