Replacement of silver carp (Hypophthalmichthys molitrix) bone powder in the cake formation: Evaluation the amount of minerals changes in produced cake

Deficiency of micronutrients in the diet and their impacts on human health, is an emerging issue in the world. Therefore, fortification of human’s diet could be viable solution to this issue. In this study, silver carp’s bone powder (SCBP) at different levels (0, 2, 4 and 6%; w/w) were used for partial replacement of wheat flour in the cake. Results showed that incorporation of SCBP in the cake, increased the content of Cu, K, Mg, Mn and Zn (P<0.05) in the cake. The content of Cu, K, Mg, Mn and Zn in the treatment with 6% replacement was 3.07, 104, 4.72, 41.08 and 2.14 mg 100 g-1 cake, respectively. However, the content of Fe and Na was reduced, and their contents were reported as 113.46 and 1.30 mg 100 g-1 cake, respectively in the same treatment. These reductions were significantly different compared to control treatment. According to the results, replacement of wheat flour with 6% SCBP is recommended to use in the cake. Thus, this fortified cake could be a logical vehicle of nutrients for preschool children and adolescents.