%0 Journal Article
	%A D. E. Omomo and  R. M. Sunday and  I. Kareem
	%D 2014
	%J International Journal of Nutrition and Food Engineering
	%B World Academy of Science, Engineering and Technology
	%I Open Science Index 86, 2014
	%T Effect of Smoke Drying Techniques on the Proximate and Mineral Composition of Macrobrachium vollenhovenii (African River Prawn)
	%U https://publications.waset.org/pdf/10000585
	%V 86
	%X This study was carried out to evaluate the nutritional
composition of the African River Prawn (Macrobrachium
vollenhovenii) in relation to Chokor (traditional) and Altona
(improved traditional) drying techniques used in the preservation and
processing of prawns by carrying out proximate composition
analysis. The value obtained for the proximate analysis of Chokor
and Altona smoke dried prawns were; Moisture (14.90% and
15.15%), Dry matter (85.10% and 84.85%), Protein (55.80% and
58.87%), Crude fat (1.95% and 1.98%), Crude fibre (21.40% and
13.11%), Carbohydrate (0.54% and 0.54%) and Ash (19.76% and
15.86%) respectively. The proximate mineral composition of Chokor
and Altona smoke dried prawns were; Calcium (5.66% and 4.20%)
and Phosphorus (9. 22% and 6.34%) respectively. Result shows there
was no loss of nutritional value with respect to Chokor and Altona
drying techniques used in the processing of prawns.

	%P 189 - 192