Nutritional Quality of Fish Mixed with Algae Tofu

Abstract

Fish mixed with algae tofu (FAT) was developed to increase the nutrition and to valuate the tufu. FAT was an alternative for healthy consumers. It was prepared from soybean (500 g), mackerel (75 g), algae (25 g), egg albumin powder (7.5g), potato starch ( 5 g), MgSO4 (25 g), salt (7.5 g), pepper (2.5 g), sugar (5 g), and water (2,500 g). Then they were fried at 150 oC for 1 min. The chemical quality of FAT had moisture, carbohydrate, protein, fat, ash, fiber and calcium were 75.37%, 6.06%, 15.46%, 1.42%, 1.61%, 1.99%, and 1.56 mg/100 g., respectively. The microbial counts were less than 10 CFU/g.