Obi Han L, David. June 2021, protein and calclum knarichmelll ul dug bread using milkfish (c 'aanov chanox) deboning by-product, Bachelor of Science in Fishorles, Pampanga State Agricultural University, Magalang, Pampanga, Adviner: Gerondina C, Mendoza As boneless milkiish Increases in production so docs the volume of discarded apines that adda to environmental pollution, 'This research aimed to determine the most accepted loaf bread with appropriate percentage of additional milkfish bone meal added using milkilsh bones deboning by-product, 'Ihe method used was experimental with § treatments namely, Control (0%), Treatment 1 (5%), Treatment 2 (10%), Treatment 3 % ' (15%), and Treatment 4 (20%) of the weight of loaf bread mixture used, During the ~~ experiment, the observed parameters were the bone meal yield, proximate analysis for the protein and calcium content, 9-point hedonic scale for acceptability (appearance, aroma, taste, texture, and over-all acceptability), and the shelf-life. The result showed that best 4 4 concentration of milkfish bone meal added was at 5%, The addition of milkfish bone meal in Treatment | (5%) influences the protein and calcium content, appearance, aroma, taste, and texture. Protein content of 18.7%, calcium content of 0.05%, appearance 7.65, aroma 7.4, taste 7.95, and texture 7.45. Overall result showed that Treatment 1 was the ; panelist decision in choosing their loaf bread preference and can rely on the protein and calcium enrichment.