Enzymatic Fish Protein Hydrolyzate: Chemical Composition, Nutritive Value and Use as a Supplement to Cereal Protein

This study is concerned with the production of an enzymatic fish protein hydrolyzate (EFPH) from Chilean hake ( Merluccius gayi ) and its ability to supplement cereal protein‐wheat, rice and corn‐as tested by biological studies in growing rats. Chemical analyses of several batches showed that the product contains about 63% of protein (N × 6.25). The amino acid profile indicated that all the essential amino acids are present in higher amounts than those established for man in the 1973 FAO/WHO amino acid scoring pattern, with the only exception of threonine which is in slight deficit. Lysine amounted to 11.8% (g per 16g N) of which 75% is biologically available. The biological value of protein of EFPH was tested as protein efficiency ratio (PER) in the rat. The adjusted PER values (casein = 2.50) were consistently higher than or at least equal to the standard. These results point out an excellent biological quality of the protein. Fortification of cereals with EFPH at the levels of 2, 4, 6, 8 and 10% caused an increase in both quantity and quality of dietary protein, the latter being measured as protein efficiency ratio. The results obtained in these experiments show that this type of product can make a significant contribution to populations ingesting low protein diets such as those based on wheat, rice or corn.