A COMPARATIVE EVALUATION OF NUTRITIONAL PROFILE OF SMOKE CRAYFISH, ASTACUS ASTACUS AND STAR MAGGI CUBES USED AS CONDIMENTS IN HUMAN NUTRITION

A COMPARATIVE EVALUATION OF NUTRITIONAL PROFILE OF SMOKE CRAYFISH, ASTACUS ASTACUS AND STAR MAGGI CUBES USED AS CONDIMENTS IN HUMAN NUTRITION

ABSTRACT

A comparative evaluation of nutritional profile of smoked crayfish, Astacus astacus and star maggi cube used as condiments in human nutrition, especially in Akwa Ibom State was carried out using standard analytical procedures to establish their nutritive profiles. The star maggi cube recorded for moisture 2.40 ± 0.005% ash (43.34 ± 0.003%), crude fibre (29.34 ± 0.015%), crude protein (8.05 ± 0.005%), crude fat (4.96 ± 0.002%), carbohydrate (13.72 ± 0.016%), and caloric value (131.72 ± 1.002%). The smoked crayfish sample had for moisture (19.16 ± 0.024%), ash (19.42 ± 0.018%), crude fibre (12.99 + 0.011%) crude protein (59.85 +0.023), crude fat (3.83±0.004%), carbohydrate (3.91 ± 0.007%) and caloric value (289.51 ± 1.051%). Fibre, lipid and carbohydrate contents decreased considerably following the smoking process. The smoked crayfish was more nutritionally richer in protein than the maggi cube. Increase or decrease in proximate is associated with the smoking while phenolic substance from firewood increased protein content in the food item, acted as antioxidants that slows down rancidity of animal fat and as antimicrobials that destroy bacterial growth. The heat generated dehydrates the crayfish, cooked the fresh to enhance good flavor, brownish the skin and prolong the shelt life for future use. Even though, maggi cube seems to be higher content of most proximate, crayfish remains a natural dietary source for human nutrition of many decades.

TABLE OF CONTENTS

Title page     –         –         –         –         –         –         –         i

Certification –         –         –         –         –         –         –         ii

Dedication   –         –         –         –         –         –         –         iii

Acknowledgements          –         –         –         –         –         iv-v

Abstract       –         –         –         –         –         –         –         vi

Table of content     –         –         –         –         –         –         vii-x

List of plates: plates 1: Star maggi cube         –         –         xi

List of tables: plate 2: smoked crayfish          –         –         xii

CHAPTER ONE

1.0     Introduction           –         –         –         –         –         1

1.1     Background of the study  –         –         –         –         1-3

1.2     Aims and objectives of the study         –         –         3

1.3     Scope and limitation of the study         –         –         4

CHAPTER TWO

2.0     Literature review    –         –         –         –         –         5

2.1     Proximate content of some foods         –         –         5-9

2.1.1  Ecological distribution and

production of crayfish      –         –         –         –         9-12

2.1.2  Distribution of Koura Crayfish within the

Taieri River catchment    –         –         –         –         12-15

2.2     Economic implications of crayfish       –         –         15-16

2.2.1  Diseases of crayfish         –         –         –         –         16-17

2.3     Maggi and economic utilization –         –         –         17-18

2.3.1  Crayfish and maggi as condiments       –         –         17-18

2.3.2  Historical review   –         –         –         –         –         18-19

2.3.3  Uses/importance and effects       –         –         –         19-20

CHAPTER THREE

3.0     Materials and methods     –         –         –         –         21-22

3.1     The study Area      –         –         –         –         –         22-23

3.2     Method of sample collection      –         –         –         23-25

3.3     Laboratory procedures     –         –         –         –         22

3.3.1  Preparation of sample for substituent analysis          -22

3.3.2  Determination of Moisture content-crayfish-            -23-25

3.3.3  Crude protein determination      –         –         –         25-26

3.3.4  Estimation of crude fibre –         –         –         –         26-27

3.4     Ash and organic matter    –         –         –         –         27-28

3.4.1  Determination of carbohydrate   —        –         –         28

3.4.2  Estimation caloric value (Energy)        –         –         28

3.4.3  Preparation of sample for subsequent analysis-        28-29

CHAPTER FOUR

4.0     Results and Discussion    –         –         –         –         30-31

4.1     Results         –         –         –         –         –         –         31-35

4.2     Discussion   –         –         –         –         –         –         36

CHAPTER FIVE

5.0     Conclusion and Recommendation

5.1     Conclusion –          –         –         –         –         –         –         36

5.2     Recommendation   –         –         –         –         –         36

References

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A COMPARATIVE EVALUATION OF NUTRITIONAL PROFILE OF SMOKE CRAYFISH, ASTACUS ASTACUS AND STAR MAGGI CUBES USED AS CONDIMENTS IN HUMAN NUTRITION