Effect of calcination time on calcium hydroxyphosphate (Hydroxyapatite) From tilapia fish bones and scales for protein enhancement in wheat flour

This study describes the effect of calcination time on calcium hydroxyphosphate (hydroxyapatite) from tilapia fish bones and scales for protein enhancement in wheat flour. The hydroxyapatite powder was analysed by using X-Ray Diffraction (XRD), Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Microscope (SEM) and proximate analysis. The results indicate that calcination time of 7 hours has the highest weight loss with 20.507 g compared to calcination time of 2 and 5 hours. From FTIR analysis, the presence of characteristics peaks for hydroxyl group, phosphate groups and water molecule indicated that the powder were hydroxyapatite. SEM results showed the powder morphology of the calcined fish bones and scales at the calcination time of 2, 5 and 7 hours. HAP microstructure for calcination time of 7 hours has very dense structure which was close to each other compared to the calcination time of 2 hours and 5 hours. The hydroxyapatite powder were analysed for their proximate composition. The results proved that calcination time of 7 hours had higher ash content than the wheat flour. The moisture, fat and protein content were lower at calcination time of 7 hours compared to the wheat flour. The phase and stability of hydroxyapatite powder was confirmed by XRD analysis. Based on this study, it revealed that produced pure hydroxyapatite from natural resources at a suitable calcination time was a good way and beneficial to food industry.