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New product to replace fishmeal could help prevent global food shortage
Date:5/15/2012

od overall health on a diet of plant protein.

"Studies have shown that fish, such as salmon and sea bass, eat less of the plant protein product and don't grow as fast. Their flesh does not receive the necessary levels of Omega-3 fatty acids, which are a key component of human nutrition. The food also contains anti-nutrients that cause difficulties with digestion and absorption of nutrients, as well as toxins that can build up in the fish."

Solutions to this problem include preheating the plant protein to break down the toxins and anti-nutrients, but this is a costly method to sustain. Fermentation techniques, however, have proved cost-effective in agriculture and other industries and so the Liverpool team aim to exploit this to replace up to 15% of fishmeal, representing fish sales of approximately 14 million.

Dr Young continued: "Fermentation methods could predigest the toxins and anti-nutrients in plant protein food, making it easier for the fish to absorb and maintain overall good health. It will help resolve current technical limitations of the product and address the concerns about overfishing and food shortage in the years to come."


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Contact: Samantha Martin
samantha.martin@liv.ac.uk
44-151-794-2248
University of Liverpool
Source:Eurekalert

Page: 1 2

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