Attached
“Indian Oil Sardine” or Sardinellalongiceps is an abundantly caught small pelagic fish of commercial importance in
the fisheries industry ofSri Lanka.Being considered as an omega-3 rich fish, effects of cooking on its fatty acid
profiles(Gas chromatography- mass spectroscopy) were studiedin comparison with that o f raw fish.Omega 3
polyunsaturated fatty acid (PUFA) content of raw fish was 21.54% (of total fatty acids). Cooking has decreased the
value down to 14.23% and 2.83%, respectively in boiled and fried fish.Development of a value added food product
was designed by incorporating fish powder and fish oil derived from Sardinella longiceps along with com flour (as
the basis), tomato powder, milk powder, spices, salt and dehydrated vegetables.The developed Instant soup powder
contained9.31% (of total fatty acids) of Omega-3 PUFA, which is significantly higher than that o f fried fish. It can
provide 0.6 g o f Eicosapentaenoic acid (EPA) and 1.9 g o f Docosahexaenoic acid (DHA)per serving which are higher
than the recommended daily minimum intake. As a whole or a part o f a meal, an instant soup enriched with Omega 3
can be more nutritious and a convenient way to elevate the Omega 3 intake
