2026 IJRSE – Volume 15 Issue 13
Available Online: 23 May 2026
Author/s:
Sanchez, Merry Beatrice
Iloilo State University of Fisheries, Science, and Technology, Philippines (mbvsanchez2@gmail.com)
Abstract:
Calcium deficiency remains a critical public health challenge in the Philippines, affecting over 95% of the adult and elderly population. Concurrently, the booming milkfish (Chanos chanos) processing industry generates massive volumes of postharvest solid waste, with bones alone accounting for 9–15% of total fish volume. This review examines the dual utility of repurposing milkfish bone waste into a nutrient-dense powder for the fortification of pandesal, a ubiquitous Filipino breakfast bread. Synthesized data indicates that milkfish bone powder contains high concentrations of essential minerals, specifically calcium and phosphorus, which can significantly improve the micronutrient profile of baked goods. However, the integration of fishbone biowaste presents distinct sensory challenges, particularly regarding texture (grittiness) and aroma (fishiness). This paper reviews the balance between maximizing nutritional fortification and maintaining acceptable organoleptic characteristics to establish a viable, circular-economy solution to local micronutrient malnutrition.
Keywords: calcium, milkfish, pandesal, fortification, food
DOI: https://doi.org/10.5861/ijrse.2026.26218
Cite this article:
Sanchez, M. B. (2026). Nutritional composition and organoleptic characteristics of Milkfish (Chanos chanos) (Forsskal) bone powder enriched pandesal as a calcium source: A review. International Journal of Research Studies in Education, 15(13), 71-78. https://doi.org/10.5861/ijrse.2026.26218