Development, Nutritional Characterization, and Shelf-Life Evaluation of a High-Protein Functional Bar Utilizing Harpadon nehereus (Bombay Duck) Concentrate

Harpadon nehereus (Bombay duck) is one of the most abundant and commercially important marine fish species in the Indo-Pacific region, particularly in the Bay of Bengal. Owing to its distinctive flavor, widespread availability, and relatively low market cost, it plays a significant role in the food security and livelihoods of coastal communities. Despite its high nutritional value and substantial harvest volumes, the species remains underutilized in the development of modern functional and value-added food products. One of the primary constraints is its exceptionally high moisture content, approximately 90% of its wet weight, which makes the muscle proteins highly susceptible to enzymatic degradation and microbial spoilage, resulting in significant post-harvest losses and reduced shelf life. Notwithstanding these challenges, Harpadon nehereus possesses remarkable nutritional attributes. On a dry-weight basis, the fish contains up to 70% crude protein and is rich in essential amino acids, including lysine and leucine, which are crucial for growth, tissue repair, and overall human health. In addition, it serves as a valuable source of beneficial fatty acids, particularly omega-3 and omega-9 lipids, as well as essential minerals such as calcium and phosphorus. These nutritional characteristics highlight its potential as a sustainable and affordable protein source for the development of functional foods aimed at addressing malnutrition and increasing dietary protein intake. The conversion of Harpadon nehereus into Fish Protein Concentrate (FPC) and Fish Protein Hydrolysate (FPH) presents a promising strategy to enhance its utilization while minimizing post-harvest waste. FPC and FPH are protein-rich ingredients with improved stability, functionality, and bioavailability, making them suitable for incorporation into a variety of food formulations. Furthermore, these products can be used to develop innovative, shelf-stable, and ready-to-eat functional foods such as protein bars, nutritional supplements, and fortified snacks that cater to the growing consumer demand for convenient and health-promoting food products. Therefore, this research project aims to investigate the production and characterization of Fish Protein Concentrate and Fish Protein Hydrolysate from Harpadon nehereus and evaluate their potential application in the development of high-protein functional foods. By transforming an underutilized and highly perishable marine resource into value-added products, the study seeks to promote sustainable fish processing, reduce post-harvest losses, and contribute to food and nutritional security through the development of affordable protein-enriched food products.