Studies on the Incorporation of Partially Hydrolysed and Deodourised (PHD) Fish Flour in Bread

The nutritional value of cereal protein is limited by deficiency of one or more essential amino acids. In wheat, lysine is the first limiting amino acid. Fish proteins have been considered to be of high quality and are particularly rich in lysine. Since bread is a universal food, considerable work has been done all over the world to fortify bread with a good quality fish protein concentrate (FPC) or with various other sources of proteins, rich in lysine.