ABSTRACT
The extraction of fish oil for mackerel fish and preparation of starch is aimed at exploring the potential benefits and application of two important natural sources, mackerel fish and cocoyam.
Mackerel is s type of fish that is rich in Omega-3 fatty acids and other essential nutrients and has been shown to have a range of health benefits for humans. Fish oil extracted from mackerel is a
valuable commodity that can be used in a variety of products, including dietary supplements, pharmaceuticals. Cocoyam starch on the other hand has a range of industrial and pharmaceutical
applications. This study aims to explore the potential for extracting fish oil from mackerel fish and to investigate the most effective and efficient method of doing so. In addition to extracting fish oil for mackerel, this study also involves the preparation of cocoyam starch and studying the properties of different starch. Overall, this project aims to contribute to our understanding of potential benefits and
applications of mackerel fish and starch and to develop new methods that can help to harness their full potential. The methodology of this study is the extraction of oil from mackerel fish by the bligh and dyer method and preparation of cocoyam starch by the wet extraction method. The weight of cocoyam starch produced by1g of Starch was 0.08g which gave a percentage yield
of 8% and the volume of oil obtained was 30ml of oil. The result of this study will provide valuable insight into the potential use of cocoyam starch as a matrix for the encapsulation/tableting of mackerel fish oil and contribute to the development of stable and effective fish oil supplements.

CHAPTER ONE
1.1.INTRODUCTION
Fish oil encapsulation is a process of enclosing fish oil in a capsule or soft gel form for easy
consumption. Fish oil is a rich source of Omega-3 fatty acid which are essential nutrients that have
numerous health benefits, including reducing inflammation, improving heart health and supporting
brain function. This study can be traced to the increasing demand for fish oil supplements due to
the growing awareness of the heath benefits associated with omega-3 acids which are abundant in
fish oil. (Kris-Etherton et al., 2002)
However, fish oil is highly susceptible to oxidation which can reduce the efficacy and lead to
rancidity. In addition, fish oil has a strong and unpleasant taste and ordour that can make it
unpleasant. To overcome these issues, encapsulating technology has been developed to protect the
fish oil from oxidation, improve the stability and mask its taste and ordour. (Bannenberg G., et al
2017)
Thee development of fish oil encapsulation technology has been driven by a number of factors,
including the demand from omega-3 acids, the need for more palatable and stable form of fish oil
and advances in encapsulation technology. This project will involve a range of stakeholders,
manufacturers and consumers. The successful completion of the project will provide a valuable
new product for the nutraceutical industry and offer consumers a convenient and effective way to
supplement their diet. (Ahmmed M.K et al., 2020)

1.2 Problem Statement
The problem that this study aims to address is the need for a stable bio-available palatable and
portable form or fish oil.
Encapsulation technology has been developed to protect the fish oil from oxidation and improve
its stability but there is the need to further improve optimize the process to maximise the bio
availability of the omega-3 fatty acid and to mask the taste, ordour and colour.
To maximise bio-availability, stability and palatability while minimizing the risk of oxidation and
rancidity, the process requires a multidisciplinary approach that combines advances in
encapsulation technology, food science and nutrition research as well as understanding of
consumer preferences and behavior.

1.3 Rationale
There is a rapid increase in the rate of cardiovascular diseases and brain malfunctions in the
society. More to that the cost price of the medications of these diseases are very expensive making
it difficult for an average man to obtain. Fish oil is a rich source of omega-3 fatty acid and when
this fish is cooked, there is a reduction in the nutritional value of the oil and omega-3 fatty acids.
More to that mackerel fish is not easily portable due to its size.
Due to these rising problems, it has been found that omega-3 fatty acids found in fish oil are a type
of polyunsaturated fatty acids that are essential for human health solving problems related to heart
diseases, reducing inflammation, lowering tryglyceride and improving brain functions.
Fish oil is thus extracted and encapsulated to solve problems related to these diseases and it is
affordable to average citizens due to the fact that it is a natural supplement. More to that the oil is
extracted and encapsulated in a way the nutrients are kept intact and easy to carry.