Shimelis, Admassu (Prof.)Meron Teklu2022-07-192023-11-102022-07-192023-11-102021-12http://etd.aau.edu.et/handle/12345678/32267The goal of the present study was to develop and assess the quality of Value added fish products derived from Oreochromis niloticus tana (Nile tilapia). Fish ball and fish nuggets Products were prepared, recorded, and analyzed using different parameters like proximate analysis, microbiological analysis, physicochemical analysis, texture analysis, and sensory analysis. The moisture, protein, fat, ash and carbohydrate contents of fish balls The study revealed that samples varied between 50.03% - 80.35%, 13.30% - 18.08 %, 11.83% 14.83 %, 1.90% - 2.07% , 10.97 % - 15.02% respectively.Fish Nuggets (FFA) product had a better acceptability during storage at 4°C for 6 days in microbiological parameters like TPC, E. coli and S. aureus as well as Chemical analysis showed that fish ball and fish nuggets contained high protein, fat, due to frying process. Moreover, the textural properties which include hardness, cohesiveness, springiness and chewiness of the products exhibited more firmness after cooking (p<.05). Moreover, the sensory evaluation showed that acceptability of fish nuggets was more than that for fish ball. These results showed that fish nuggets had higher quality indicators rather than fish ball.en-USOreochromis niloticus tana (Nile tilapia)fish ballsfish nuggetsquality propertiesshelf lifeThesis