COMPOSITION OF TILAPIA (Oreochromis niloticus) CRACKERS

Abstract

The present utility model discloses a composition of tilapia (Oreochromis niloticus) crackers comprising of: tilapia, cassava starch, lemongrass, malunggay, cooking oil, cooking oil, and iodized salt. This innovative fish-based cracker addresses the shortage of protein-rich, health-enhancing alternatives to conventional starchbased snacks. The preparation involves extracting the essence of lemongrass through boiling, blending it with tilapia fillet and salt, mixing the resulting puree with cassava starch, shaping and boiling, followed by sun-drying and frying. The resulting crackers are crispy, flavorful, and infused with a subtle lemongrass aroma. This utility model offers a functional snack option for health-conscious consumers, combining protein, fiber, and herbal nutrients in a convenient form.

Description

COMPOSITION OF TILAPIA (Oreochromis niloticus) CRACKERSTECHNICAL FIELDThe present utility model relates generally to fish-based snack products, andmore particularly to the formulation of tilapia (Oreochromis niloticus) crackers usingtilapia as the primary ingredient. This utility model provides a high-protein, crispycracker that incorporates local ingredients such as cassava starch and lemongrassextract, resulting in a savory, nutritious snack that caters to consumers seeking healthyand innovative alternatives to traditional fried snacks.BACKGROUND OF THE UTILITY MODELCrackers are a popular snack food enjoyed worldwide, typically made fromwheat flour or starches and flavored with a variety of ingredients. However, manycommercially available crackers are high in carbohydrates and low in protein,prompting demand for healthier and more balanced alternatives.Tilapia (Oreochromis niloticus) is one of the most farmed freshwater fish in thePhilippines and globally, known for its mild flavor, lean protein content, and affordability.Despite its availability and nutritional value, tilapia remains underutilized in snack fooddevelopment.This utility model introduces Tilapia (Oreochromis niloticus) Crackers, a fish-based snack that incorporates tilapia fillet, cassava starch, lemongrass extract, andsalt. The product is designed to be high in protein, low in fat, and rich in natural flavor,offering a healthier alternative to traditional carbohydrate-rich crackers.Several prior art documents disclose fish-based or seafood-based snackproducts. For instance, patent PH22022050276U1 describes a process of producingvegetable-enriched fish crackers by mincing the flesh of tilapia fish. Another example,patent CN111528417A, discloses a method for processing instant tilapia mossambicaskin chips. Another is the patent PH22018001550U1 describes a process of producingmalunggay roundscad fish crackers wherein the fish meat is mixed with rice.However, none of the existing prior art specifically discloses a method thatcombines tilapia fillet with lemongrass extract and cassava starch to create a crispy,sun-dried, and fried cracker product. The present utility model addresses this gap byDBR10PFO7FW2025PLD 07 Oct 2025 11:07:29 AM 2Response Letter_22025050676 Composition of Tilapia Crackers. pdfintroducing a novel preparation method and composition that highlights the nutritionalbenefits of tilapia while delivering a satisfying snack experience.SUMMARY OF THE UTILITY MODELThe present utility model relates to a fish-based cracker made primarily fromtilapia, offering a nutritious, flavorful, and protein-rich snack option. The formulationincludes lemongrass extract, cassava starch, malunggay, cooking oil and salt, yieldinga uniquely aromatic and crispy product. This utility model aims to maximize theutilization of tilapia as a value-added ingredient in snack foods, introduce lemongrassas a natural flavor enhancer with health benefits and provide a healthier snack optionrich in protein and free from artificial additives.The claimed utility model offers the advantage of utilizing tilapia fillet, a readilyavailable and underutilized resource in the Philippines, to create a high-protein, low-fat snack in the form of Tilapia (Oreochromis niloticus) Crackers. It benefits from theincorporation of cassava starch and lemongrass extract, providing a gluten-free baseand a distinct flavor profile that sets it apart from traditional crackers. UnlikePH22022050276U1, CN111528417A, and PH22018001550U1, this model highlightsthe natural flavor of tilapia through a novel combination of ingredients, enhancing itsnutritional and sensory appeal.The advantages include the use of a simplified production process, a uniqueblend of natural and healthy ingredients, and the ability to offer a flavorful, crispy snackwith a fresh and aromatic taste. The benefits are its superior nutritional value, cateringto health-conscious consumers, and its marketability as a sustainable and innovativealternative to traditional carbohydrate-rich crackers, supporting local aquaculture in theprocess.DETAILED DESCRIPTION OF THE UTILITY MODELThe present utility model relates to the development of Tilapia (Oreochromisniloticus) Crackers enhanced with Lemongrass (Cymbopogon citratus) and Malunggay(Moringa oleifera), which provides a nutritious, aromatic, and crispy fish-based snackproduct. The model addresses the technical problem of limited utilization of tilapia inprocessed snack products and enhances the nutritional and sensory qualities of fishcrackers through the incorporation of natural flavoring and fortifying agents.DBR10PFO7FW2025PLD 07 Oct 2025 11:07:29 AM 3Response Letter_22025050676 Composition of Tilapia Crackers. pdfConventional fish crackers available in the market are typically made fromstarch and generic fish meat, which lack distinct aroma and functional nutrients. Theyalso have limited shelf life and often require artificial flavor enhancers. This utility modeladdresses these problems by utilizing tilapia (Oreochromis niloticus) as the primaryprotein source, thereby contributing to local aquaculture value-adding. It furtherincorporates lemongrass extract to impart a natural aromatic flavor that distinguishesthe product from prior art, while the addition of malunggay improves nutritional content,particularly in vitamins and minerals. Moreover, the process developed under this utilitymodel produces a crispy, appealing, and shelf-stable cracker that offers both enhancedsensory qualities and improved storage potential.The manner of making and using the utility model begins with the preparationof the lemongrass extract. Fresh lemongrass stalks are thoroughly washed, cut intosmall pieces, and boiled in water for 30 minutes to extract their aromatic compounds.The boiled solution is then strained and allowed to cool. For the preparation of the fishpaste, 400 g of cleaned tilapia are placed in a food processor or blender, mixed withthe cooled lemongrass extract and 4 g of iodized salt, and blended until smooth to forma consistent fish paste. The paste is transferred to a mixing bowl, where 200 g ofcassava starch and 50 g of finely ground or powdered malunggay leaves are graduallyadded. The mixture is then kneaded thoroughly until it forms a thick, pliable dough.The dough is divided into portions and rolled into cylindrical shapes of about 1-2 inchesin diameter, wrapped tightly with cling wrap, and boiled in water for 45-60 minutes untilfirm. After boiling, the rolls are removed, cooled completely, and unwrapped. Oncecooled, the rolls are sliced into thin, uniform pieces, arranged on trays withoutoverlapping, and sun-dried until completely hardened, which may take approximatelyone day depending on weather conditions. The dried slices are then deep-fried insufficient hot oil until they puff and turn golden brown, after which they are drained onpaper towels or wire racks to remove excess oil. Finally, the fried crackers are cooledand stored in airtight containers to retain their crispiness.The composition of Tilapia (Oreochromis niloticus) Crackers consists of:Ingredients Quantities (grams) Weight Composition (%)Tilapia 400 53.05%Cassava Starch 200 26.53%Lemongrass 100 13.26%DBR10PFO7FW2025PLD 07 Oct 2025 11:07:29 AM 4Response Letter_22025050676 Composition of Tilapia Crackers. pdfIngredients Quantities (grams) Weight Composition (%)Malunggay 50 6.63%lodized Salt 4 0.53%Unlike traditional fish crackers, this model incorporates lemongrass extract forenhanced aroma and flavor, and malunggay for added nutritional value. Thecombination of these natural ingredients with tilapia and cassava starch results in aunique cracker product not previously disclosed in existing fish cracker technologies.The tilapia (Oreochromis niloticus) crackers, when stored in sealed containersat room temperature, last up to 25 days while maintaining crispiness. Unsealedcrackers lose quality within 6 hours. Sensory evaluation confirmed consumeracceptance in terms of appearance, aroma, taste, and texture, with the product beingdescribed as light, crispy, and flavorful.The product may be consumed directly as a snack or used as a topping forsoups and salads. It provides an innovative and nutritious alternative to conventionalfish crackers while promoting the use of locally sourced tilapia, cassava, lemongrass,and malunggay.DBR10PFO7FW2025PLD 07 Oct 2025 11:07:29 AM 5Response Letter_22025050676 Composition of Tilapia Crackers. pdf

Claims

CLAIMS1. Acomposition of tilapia (Oreochromis niloticus) crackers comprising: 53.05%by weight of tilapia, 26.53% by weight of cassava starch, 13.26% by weight of5 lemongrass, 6.63% by weight of malunggay, and 0.53% by weight of iodizedsalt.DBR10PFO7FW2025PLD 07 Oct 2025 11:07:29 AM 6\Response Letter_22025050676 Composition of Tilapia Crackers. pdf