ABSTRACT
Objectives: To assess the effects of oven-dried method on anchovies' protein and calcium content. Methods: The resulting dried anchovies were finely ground into a powder. The protein content was determined using the Kjeldahl method, while the calcium content was analyzed using an atomic absorption spectrophotometer. Results: The powdered anchovies obtained from the drying process exhibited a protein content of 64.5 percent and a calcium content of 28,912 mg/kg, surpassing the levels observed in similar experiments using fresh anchovies. Amino acids profile of the dried anchovies showed superior than fresh anchovies on arginine, proline and tyrosine. This suggests that the drying method does not significantly impact the nutritional value of anchovies, which could have important implications for fields such as dentistry and biology. Conclusion: The findings indicate that the oven-drying process does not compromise anchovies' protein and calcium content.
