The Potential Applications of Shrimp Wastes: Developing Value-added Products to Enhance Their Nutritional Profiles and Flavour

Joba Sarkar; Selina Sultana; Md Mazharul Islam; Sarker Mohammad Rashadul Islam

doi:doi:10.11648/j.ijnfs.20261504.11

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The Potential Applications of Shrimp Wastes: Developing Value-added Products to Enhance Their Nutritional Profiles and Flavour

Joba Sarkar, Selina Sultana^*

, Md Mazharul Islam

, Sarker Mohammad Rashadul Islam

Published in International Journal of Nutrition and Food Sciences (Volume 15, Issue 4)

Received: 20 May 2026 Accepted: 4 June 2026 Published: 3 July 2026

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Abstract

This study investigates the development of value-added food products from shrimp (Metapenaeus monoceros) waste (SW) with the aim of enhancing nutritional value, sensory quality, and sustainability. Shrimp waste was sun-dried and ground into shrimp waste powder (SWP), which was incorporated into four products: chips, soup powder, samosa wrapper, and wonton wrapper. Chips were prepared by combining sago powder and SWP with water, followed by cooking, drying, and frying. Soup powder was produced by mixing SWP with flour and selected ingredients, while samosa and wonton wrappers were prepared using SWP, flour, water, and salt. Proximate composition was determined using standard analytical methods: protein by the Dumas method, fat by rapid fat extraction, moisture by a Shimadzu moisture analyzer, ash by muffle furnace, and carbohydrate by difference. On a dry basis, SWP chips contained 8.75% protein, 0.50% fat, 67.75% carbohydrate, 10.18% moisture, and 12.85% ash. SWP soup powder showed higher protein content (19.50%) with 0.67% fat, 66.22% carbohydrate, 8.84% moisture, and 4.77% ash. Both SWP samosa and wonton wrappers contained 14.84% protein, 0.90% fat, 57.49% carbohydrate, 10.45% moisture, and 16.32% ash. Sensory assessment by 70 panelists indicated excellent acceptability, highlighting superior crunchiness and flavor in chips, desirable flavor in soup, and high-quality attributes in samosa and wonton wrappers. Microbial analysis revealed safe microbial loads, with shelf lives of approximately six months for chips, four months for soup powder at ambient conditions, and 45 days for wrappers at −40°C. Production costs were lower than commercially available alternatives. Overall, this study demonstrates the potential of shrimp waste valorization for sustainable food innovation and improved waste management.

Published in	International Journal of Nutrition and Food Sciences (Volume 15, Issue 4)
DOI	10.11648/j.ijnfs.20261504.11
Page(s)	143-158
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2026. Published by Science Publishing Group

Keywords

Value-added Products, Shrimp Waste, Chemical Analysis, Sensory Assessment, Microbial Load Analysis, Cost Assessment

References

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Sarkar, J., Sultana, S., Islam, M. M., Islam, S. M. R. (2026). The Potential Applications of Shrimp Wastes: Developing Value-added Products to Enhance Their Nutritional Profiles and Flavour. International Journal of Nutrition and Food Sciences, 15(4), 143-158. https://doi.org/10.11648/j.ijnfs.20261504.11

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ACS Style

Sarkar, J.; Sultana, S.; Islam, M. M.; Islam, S. M. R. The Potential Applications of Shrimp Wastes: Developing Value-added Products to Enhance Their Nutritional Profiles and Flavour. Int. J. Nutr. Food Sci. 2026, 15(4), 143-158. doi: 10.11648/j.ijnfs.20261504.11

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AMA Style

Sarkar J, Sultana S, Islam MM, Islam SMR. The Potential Applications of Shrimp Wastes: Developing Value-added Products to Enhance Their Nutritional Profiles and Flavour. Int J Nutr Food Sci. 2026;15(4):143-158. doi: 10.11648/j.ijnfs.20261504.11

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@article{10.11648/j.ijnfs.20261504.11,
  author = {Joba Sarkar and Selina Sultana and Md Mazharul Islam and Sarker Mohammad Rashadul Islam},
  title = {The Potential Applications of Shrimp Wastes: Developing Value-added Products to Enhance Their Nutritional Profiles and Flavour},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {15},
  number = {4},
  pages = {143-158},
  doi = {10.11648/j.ijnfs.20261504.11},
  url = {https://doi.org/10.11648/j.ijnfs.20261504.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20261504.11},
  abstract = {This study investigates the development of value-added food products from shrimp (Metapenaeus monoceros) waste (SW) with the aim of enhancing nutritional value, sensory quality, and sustainability. Shrimp waste was sun-dried and ground into shrimp waste powder (SWP), which was incorporated into four products: chips, soup powder, samosa wrapper, and wonton wrapper. Chips were prepared by combining sago powder and SWP with water, followed by cooking, drying, and frying. Soup powder was produced by mixing SWP with flour and selected ingredients, while samosa and wonton wrappers were prepared using SWP, flour, water, and salt. Proximate composition was determined using standard analytical methods: protein by the Dumas method, fat by rapid fat extraction, moisture by a Shimadzu moisture analyzer, ash by muffle furnace, and carbohydrate by difference. On a dry basis, SWP chips contained 8.75% protein, 0.50% fat, 67.75% carbohydrate, 10.18% moisture, and 12.85% ash. SWP soup powder showed higher protein content (19.50%) with 0.67% fat, 66.22% carbohydrate, 8.84% moisture, and 4.77% ash. Both SWP samosa and wonton wrappers contained 14.84% protein, 0.90% fat, 57.49% carbohydrate, 10.45% moisture, and 16.32% ash. Sensory assessment by 70 panelists indicated excellent acceptability, highlighting superior crunchiness and flavor in chips, desirable flavor in soup, and high-quality attributes in samosa and wonton wrappers. Microbial analysis revealed safe microbial loads, with shelf lives of approximately six months for chips, four months for soup powder at ambient conditions, and 45 days for wrappers at −40°C. Production costs were lower than commercially available alternatives. Overall, this study demonstrates the potential of shrimp waste valorization for sustainable food innovation and improved waste management.},
 year = {2026}
}

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TY  - JOUR
T1  - The Potential Applications of Shrimp Wastes: Developing Value-added Products to Enhance Their Nutritional Profiles and Flavour
AU  - Joba Sarkar
AU  - Selina Sultana
AU  - Md Mazharul Islam
AU  - Sarker Mohammad Rashadul Islam
Y1  - 2026/07/03
PY  - 2026
N1  - https://doi.org/10.11648/j.ijnfs.20261504.11
DO  - 10.11648/j.ijnfs.20261504.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 143
EP  - 158
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20261504.11
AB  - This study investigates the development of value-added food products from shrimp (Metapenaeus monoceros) waste (SW) with the aim of enhancing nutritional value, sensory quality, and sustainability. Shrimp waste was sun-dried and ground into shrimp waste powder (SWP), which was incorporated into four products: chips, soup powder, samosa wrapper, and wonton wrapper. Chips were prepared by combining sago powder and SWP with water, followed by cooking, drying, and frying. Soup powder was produced by mixing SWP with flour and selected ingredients, while samosa and wonton wrappers were prepared using SWP, flour, water, and salt. Proximate composition was determined using standard analytical methods: protein by the Dumas method, fat by rapid fat extraction, moisture by a Shimadzu moisture analyzer, ash by muffle furnace, and carbohydrate by difference. On a dry basis, SWP chips contained 8.75% protein, 0.50% fat, 67.75% carbohydrate, 10.18% moisture, and 12.85% ash. SWP soup powder showed higher protein content (19.50%) with 0.67% fat, 66.22% carbohydrate, 8.84% moisture, and 4.77% ash. Both SWP samosa and wonton wrappers contained 14.84% protein, 0.90% fat, 57.49% carbohydrate, 10.45% moisture, and 16.32% ash. Sensory assessment by 70 panelists indicated excellent acceptability, highlighting superior crunchiness and flavor in chips, desirable flavor in soup, and high-quality attributes in samosa and wonton wrappers. Microbial analysis revealed safe microbial loads, with shelf lives of approximately six months for chips, four months for soup powder at ambient conditions, and 45 days for wrappers at −40°C. Production costs were lower than commercially available alternatives. Overall, this study demonstrates the potential of shrimp waste valorization for sustainable food innovation and improved waste management.
VL  - 15
IS  - 4
ER  -

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Author Information

Joba Sarkar

Marine Fisheries Academy, Chattogram, Bangladesh

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Selina Sultana

Marine Fisheries Academy, Chattogram, Bangladesh

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http://orcid.org/0009-0008-7256-7045
Md Mazharul Islam

Marine Fisheries Academy, Chattogram, Bangladesh

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http://orcid.org/0000-0003-2929-9635
Sarker Mohammad Rashadul Islam

Institute of Technology Transfer and Innovation, Bangladesh Council of Scientific and Industrial Research, Dhaka, Bangladesh

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APA Style

Sarkar, J., Sultana, S., Islam, M. M., Islam, S. M. R. (2026). The Potential Applications of Shrimp Wastes: Developing Value-added Products to Enhance Their Nutritional Profiles and Flavour. International Journal of Nutrition and Food Sciences, 15(4), 143-158. https://doi.org/10.11648/j.ijnfs.20261504.11

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ACS Style

Sarkar, J.; Sultana, S.; Islam, M. M.; Islam, S. M. R. The Potential Applications of Shrimp Wastes: Developing Value-added Products to Enhance Their Nutritional Profiles and Flavour. Int. J. Nutr. Food Sci. 2026, 15(4), 143-158. doi: 10.11648/j.ijnfs.20261504.11

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AMA Style

Sarkar J, Sultana S, Islam MM, Islam SMR. The Potential Applications of Shrimp Wastes: Developing Value-added Products to Enhance Their Nutritional Profiles and Flavour. Int J Nutr Food Sci. 2026;15(4):143-158. doi: 10.11648/j.ijnfs.20261504.11

Copy | Download

@article{10.11648/j.ijnfs.20261504.11,
  author = {Joba Sarkar and Selina Sultana and Md Mazharul Islam and Sarker Mohammad Rashadul Islam},
  title = {The Potential Applications of Shrimp Wastes: Developing Value-added Products to Enhance Their Nutritional Profiles and Flavour},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {15},
  number = {4},
  pages = {143-158},
  doi = {10.11648/j.ijnfs.20261504.11},
  url = {https://doi.org/10.11648/j.ijnfs.20261504.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20261504.11},
  abstract = {This study investigates the development of value-added food products from shrimp (Metapenaeus monoceros) waste (SW) with the aim of enhancing nutritional value, sensory quality, and sustainability. Shrimp waste was sun-dried and ground into shrimp waste powder (SWP), which was incorporated into four products: chips, soup powder, samosa wrapper, and wonton wrapper. Chips were prepared by combining sago powder and SWP with water, followed by cooking, drying, and frying. Soup powder was produced by mixing SWP with flour and selected ingredients, while samosa and wonton wrappers were prepared using SWP, flour, water, and salt. Proximate composition was determined using standard analytical methods: protein by the Dumas method, fat by rapid fat extraction, moisture by a Shimadzu moisture analyzer, ash by muffle furnace, and carbohydrate by difference. On a dry basis, SWP chips contained 8.75% protein, 0.50% fat, 67.75% carbohydrate, 10.18% moisture, and 12.85% ash. SWP soup powder showed higher protein content (19.50%) with 0.67% fat, 66.22% carbohydrate, 8.84% moisture, and 4.77% ash. Both SWP samosa and wonton wrappers contained 14.84% protein, 0.90% fat, 57.49% carbohydrate, 10.45% moisture, and 16.32% ash. Sensory assessment by 70 panelists indicated excellent acceptability, highlighting superior crunchiness and flavor in chips, desirable flavor in soup, and high-quality attributes in samosa and wonton wrappers. Microbial analysis revealed safe microbial loads, with shelf lives of approximately six months for chips, four months for soup powder at ambient conditions, and 45 days for wrappers at −40°C. Production costs were lower than commercially available alternatives. Overall, this study demonstrates the potential of shrimp waste valorization for sustainable food innovation and improved waste management.},
 year = {2026}
}

Copy | Download

TY  - JOUR
T1  - The Potential Applications of Shrimp Wastes: Developing Value-added Products to Enhance Their Nutritional Profiles and Flavour
AU  - Joba Sarkar
AU  - Selina Sultana
AU  - Md Mazharul Islam
AU  - Sarker Mohammad Rashadul Islam
Y1  - 2026/07/03
PY  - 2026
N1  - https://doi.org/10.11648/j.ijnfs.20261504.11
DO  - 10.11648/j.ijnfs.20261504.11
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 143
EP  - 158
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20261504.11
AB  - This study investigates the development of value-added food products from shrimp (Metapenaeus monoceros) waste (SW) with the aim of enhancing nutritional value, sensory quality, and sustainability. Shrimp waste was sun-dried and ground into shrimp waste powder (SWP), which was incorporated into four products: chips, soup powder, samosa wrapper, and wonton wrapper. Chips were prepared by combining sago powder and SWP with water, followed by cooking, drying, and frying. Soup powder was produced by mixing SWP with flour and selected ingredients, while samosa and wonton wrappers were prepared using SWP, flour, water, and salt. Proximate composition was determined using standard analytical methods: protein by the Dumas method, fat by rapid fat extraction, moisture by a Shimadzu moisture analyzer, ash by muffle furnace, and carbohydrate by difference. On a dry basis, SWP chips contained 8.75% protein, 0.50% fat, 67.75% carbohydrate, 10.18% moisture, and 12.85% ash. SWP soup powder showed higher protein content (19.50%) with 0.67% fat, 66.22% carbohydrate, 8.84% moisture, and 4.77% ash. Both SWP samosa and wonton wrappers contained 14.84% protein, 0.90% fat, 57.49% carbohydrate, 10.45% moisture, and 16.32% ash. Sensory assessment by 70 panelists indicated excellent acceptability, highlighting superior crunchiness and flavor in chips, desirable flavor in soup, and high-quality attributes in samosa and wonton wrappers. Microbial analysis revealed safe microbial loads, with shelf lives of approximately six months for chips, four months for soup powder at ambient conditions, and 45 days for wrappers at −40°C. Production costs were lower than commercially available alternatives. Overall, this study demonstrates the potential of shrimp waste valorization for sustainable food innovation and improved waste management.
VL  - 15
IS  - 4
ER  -

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