Utilization Fish Bone Rastrelliger kanagurta is a B.Tech project topic for Food Technology. It gives students a clear starting point for research, implementation planning, and documentation.
Utilization Fish Bone Rastrelliger kanagurta Project Details
| Abstract |
Processing fish fillets creates a lot of solid waste; about 64 % of the raw fish ends up as by‑products such as bones, heads, and viscera. Fish bones are a very rich source of inorganic minerals, especially calcium, phosphorus, and carbonate. This project examines how to turn Indian mackerel (Rastrelliger kanagurta) bone waste into a high‑calcium flour that can be used for nutritional fortification. The process includes: – Pre‑treating the bones – Heating them to remove organic residues – Drying the material – Milling it to a uniform particle size The finished flour is analyzed with atomic absorption spectrophotometry (AAS) to get an exact calcium concentration, and a proximate analysis
is done to measure moisture, ash, protein, and fat. By optimizing these steps, the research provides an efficient way to convert fish‑processing waste into a food‑grade mineral supplement. This approach helps solve the environmental problem of seafood waste while offering a low‑cost option to address dietary calcium deficiencies.
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| Reference Paper |
Utilization of Fish Bone (Rastrelliger kanagurta) Waste as High Calcium Flour |
| Domain |
Food Technology |
| Sub-Domain |
Waste Utilization Projects |
| PDF Download |
Download / View PDF |
| Get Help |
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