Enriched local convenience foods with two different small pelagic fish species increases the nutritional value without compromising taste

Cereals and their derived products are important dietary sources for humans but are mostly deficient in protein and several micronutrients. To increase the nutrient content of rice and wheat flour-based recipes, nutrient-dense powders of the small pelagic fish species Anchovy (Engraulis encrasicolus) and Atlantic bumper (Chloroscombrus chrysurus) were used to enrich the high carbohydrate content mostly found in cereals. Sensory evaluation by 60 panelists showed that the enrichment of recipes with fish powder was acceptable. Recipes with dried anchovy showed higher sensory acceptance than recipes fortified with dried Atlantic bumper. Nutritional analyses showed that several of the tested recipes can be regarded as significant sources of micronutrients (vitamin A, D and B12, iodine and calcium) and the omega-3 fatty acids eicosapentaenoic acid and docosahexaenoic acid. The actual analysed nutrient content of the test diets differed from the estimated nutrient content of the recipes by using values from the West-African food composition table. For vitamin A, analysed values were generally higher than the estimated values, indicating that the values in the food composition table are not sufficient to estimate the nutritional fortification with powdered small fish. In conclusion, the fortified foods prepared according to the tested recipes were accepted by sensory panelists and can be regarded as significant source of several essential nutrients. Food composition tables should be revised to enable a better estimation of the nutritional value of fortified diets for the combat of malnutrition.