Quality of extruded food product made from corn, rice and fish flour mixture

Fish flour from Muraenosox talabon was used to fortify an extruded food product made from the mixture of corn and rice. The levels of fortification used were 0, 5, 10 and 15%. The extruded product was then evaluated for organoleptic properties, physical quality and proximate composition. Organoleptic evaluation included appearance, colour, odour, taste and crispiness using a 7-point hedonic scale. The results show that the extruded product fortified by the fish flour up to level of 10% was well accepted with an expansion of 378%. The protein of the product increased from 7.66 to 15.71%.