{"title":"Effect of Smoke Drying Techniques on the Proximate and Mineral Composition of Macrobrachium vollenhovenii (African River Prawn)","authors":"D. E. Omomo, R. M. Sunday, I. Kareem","volume":86,"journal":"International Journal of Nutrition and Food Engineering","pagesStart":189,"pagesEnd":193,"ISSN":"1307-6892","URL":"https:\/\/publications.waset.org\/pdf\/10000585","abstract":"
This study was carried out to evaluate the nutritional
\r\ncomposition of the African River Prawn (Macrobrachium
\r\nvollenhovenii) in relation to Chokor (traditional) and Altona
\r\n(improved traditional) drying techniques used in the preservation and
\r\nprocessing of prawns by carrying out proximate composition
\r\nanalysis. The value obtained for the proximate analysis of Chokor
\r\nand Altona smoke dried prawns were; Moisture (14.90% and
\r\n15.15%), Dry matter (85.10% and 84.85%), Protein (55.80% and
\r\n58.87%), Crude fat (1.95% and 1.98%), Crude fibre (21.40% and
\r\n13.11%), Carbohydrate (0.54% and 0.54%) and Ash (19.76% and
\r\n15.86%) respectively. The proximate mineral composition of Chokor
\r\nand Altona smoke dried prawns were; Calcium (5.66% and 4.20%)
\r\nand Phosphorus (9. 22% and 6.34%) respectively. Result shows there
\r\nwas no loss of nutritional value with respect to Chokor and Altona
\r\ndrying techniques used in the processing of prawns.<\/p>\r\n","references":"[1] J.F Wickins and D.O\u2019C Lee, Crustacean farming; ranching and culture.\r\n2nd Ed.Blackwell Science Ltd. 465pp, 2002.\r\n[2] I.E Marioghae, Notes on the biology and distribution of M.\r\nvollenhovenii, M. macrobrachion in the Lagos Lagoon. Rev. Zool. Afr.\r\n96(3): 493-506, 1982.\r\n[3] T.W Bostock, D.J Walker and C.D Wood, Reduction of losses in cured\r\nfish in the tropics- guide for extension workers. Report of the Tropical\r\nDevelopment and Research Institute (TRDI), 1987.\r\n[4] I.J Clucas, Fish handling, preservation and processing in the tropics Pt2:\r\nReport of the Tropical Products Institute G.147 VIII 144pp, 1981.\r\n[5] J.A.O Oronsaye, An approach to fish processing and preservation Ed.\r\nAfrica Biosciences Network (ABN) UNESCO \u2013 Breda, Dakar, Senegal\r\n125pp, 1991 [6] J.J Waterman, The production of dried fish. F.A.O fish Tech Paper\r\n(160): 115-120, 1976.\r\n[7] FAO, Guidelines to fish processing and preservation in the tropics. FAO\r\nfish Tech. pap. (6):10-14, 1997.\r\n[8] AOAC, Association of Official Analytical Chemists. Official method of\r\nanalysis (15th ed.) Washington, DC., USA. 1990.\r\n[9] A.M Jallow, Contribution of improved chokor oven to artisanal fish\r\nsmoking in the Gambia: In Workshop on Seeking Improvements in Fish\r\nTechnology in West Africa, IDAF technical Report. No. 66, 1995.\r\n[10] B.K Bello, Effect of processing method on the proximate and mineral\r\ncomposition of prawn (Penaeus notialis). Journal of Global Biosciences\r\nvol.2 (2) 42-46, 2013.\r\n[11] F.A.R Ehigiator and I.M Nwangwu, Comparative studies of the\r\nproximate composition of three body parts of two freshwater prawns\u2019\r\nspecies from Ovia River, Edo state, Nigeria. Australia Journal of Basic\r\nand Applied Sciences, 5 (12) 2899-2903, 2011.\r\n[12] G.K Dinakaran, P. Soundarapandan, and S.K Chandra, Proximate\r\nanalysis of edible palaeomonid prawn, Macrobrachium idea, J.\r\nBiological sciences. 1(3):78-82, 2009.\r\n[13] F.A.R Ehigiator and E.A Oterai, Chemical composition and amino acid\r\nprofile of a caridean prawn (Macrobrachium vollenhovenii) from Ovia\r\nRiver and tropical periwinkle (Tympanonus fusctus) from Benin River,\r\nEdo state, Nigeria. IJRRAS 11(1):162-167, 2012.\r\n[14] H. A. Abdel-Salam, Evaluation of nutritional quality of commercially\r\ncultured Indian white shrimp Panaeus indicus. International Journal of\r\nNutrition and Food Sciences Vol. 2, No. 4:160-166, 2013.\r\n[15] E. Ekpeyong, I.O Williams and U.U Osakpa, Variation in the proximate,\r\nenergy and mineral composition of different body parts of\r\nMacrobrachium macrobrachion (prawn). Journal of Food Research;\r\nVol.2, No. 2; 2013.\r\n[16] E.I Adeyeye, H.O Adubiaro and O.J Awodola,Comparability of\r\nchemical composition and functional properties of shell and flesh of\r\nPenaeus notabilis. Pakistan Journal of Nutririon 7 (6): 741-747, 2008.\r\n[17] R. Venkataraman, S.T Chari and A. Sreenivasan, Some aspects of\r\npreservations of prawns in Madras. Fifth IPFC fisheries symposium.\r\nAsia-Pacific Fisheries commission (APFIC). FAO. 434-437, 1955.","publisher":"World Academy of Science, Engineering and Technology","index":"Open Science Index 86, 2014"}