Improving the Physicochemical and Antioxidant Properties of Fish Floss Incorporated With Waste Cassava Leaves

Document Type: Original Article


1 Program in Food Technology, School of Agro-Industry, Mae Fah Luang University, Chiang Rai 57100, Thailand

2 Food Biopolymer Research Group, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia

3 School of Industrial Technology, Universiti Sains Malaysia, 11800 Minden, Penang, Malaysia

4 Institute of Agriculture Engineering (440e), Tropics and Subtropics Group, University of Hohenheim, 70599 Stuttgart, Germany


Fishis one of the main sources of protein and important nutrients which help promote health. This study was an attempt to determine the impacts of using different levels of cassava leaves on antioxidant features, nutritional health values, and the quality of fish floss. Cut cassava leaves in different percentage (5%, 10% and 15%) were added to chili paste and tuna fish to prepare fish floss. The proximate analysis, antioxidant activities, color, and total cyanide content of the fish floss were then examined. The present findings suggest that the antioxidant activity of fish floss was likely to increase as there was an increase in the percentage addition of cassava leave compared with the control fish floss. The fiber content of fish floss increased by adding cassava leaves because cassava leaves are rich in fiber. Furthermore, cyanide content dropped to a lower level during pounding and boiling in water. It could be implied that cassava leaves with a lot of advantageous components could be a great ingredient to enhance antioxidant features and nutritional values (protein and fiber) of fish floss.


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