Profils nutritionnels de 23 co-produits halieutiques disponibles à Madagascar

Madagascar has considerable potential in fisheries resources, which are currently being exploited in an optimal way. This exploitation sometimes involves processing in factories which, like any food processing activity, generates co-products that could be sources of environmental pollution. At present, there is no clearly defined way of using these co-products and their elimination sometimes represents a problem for industries. Given the problem of malnutrition that persists in the country, this research aims to study the nutritional potential of the fishery co-products available in Madagascar. To do so, fishery co-products were collected from 3 factories and from the Analakely market. The samples were analysed in the laboratory to determine their nutrient composition. It emerged that co-products are very interesting sources of proteins, lipids and mineral elements, depending on their nature. The viscera are the most rich in protein. Those of aquaculture fish are interesting sources of lipids and co-products with hard tissue contain a significant amount of minerals, mainly calcium. Fish co-products are thus resources that merit valorisation.

Key-words:fishery by-products, proteins, lipids, minerals, amino acids, nutrition

16/02/2023