Volume 4, Issue 3, September 2020, Page: 69-73
Proximate, Chemical and Amino Acid Composition of Oven Dried Clam (Merceneria m. ), Whelk (Thias c. ), Oyster (Crassostrea g. ) and Periwinkle (Tympanotonus f. ) Meat
Ebasi Okoya Johnnie, Department of Food Science and Technology, Faculty of Agriculture, River State University, Port Harcourt, Nigeria
Achinewhu Simeon Chituru, Department of Food Science and Technology, Faculty of Agriculture, River State University, Port Harcourt, Nigeria
Kiin Kabari David Barine, Department of Food Science and Technology, Faculty of Agriculture, River State University, Port Harcourt, Nigeria
Eke - Ejiofor Joy, Department of Food Science and Technology, Faculty of Agriculture, River State University, Port Harcourt, Nigeria
Received: May 15, 2020;       Accepted: Jun. 3, 2020;       Published: Jul. 7, 2020
DOI: 10.11648/j.wjfst.20200403.11      View  62      Downloads  29
Abstract
The proximate, chemical and amino acid composition of four oven dried shell fish meat samples were analysed, Clam, (Mercenaria mercenaria), Whelk, (Thias coronata), Oyster (Crassostrea gasar), and Periwinkle (Tympanotonus fuscatus). Results shows that whelk has the highest moisture content of 13.96±0.01, followed by oyster 8.99±0.00, clam, 8.98±0.01 and periwinkle 6.50±0.04. The protein content of periwinkle was the highest with a protein content of 70.42±0.03, followed by oyster 64.70±0.00, whelk 47.3±0.03, and clam 46.90±0.00 was the least. Ash content was highest in whelk 5.62±0.00, followed by clam 5.07±0.03, oyster 4.23±0.00 and the least periwinkle 3.38±0.01. The fat content of oyster was the highest with 10.60±0.00, followed by clam 10.07±0.03, whelk 9.20±0.00, and periwinkle 4.76±0.01, the least. Whelk contains the highest crude fiber content 10.45±0.01, followed by clam 10.10±0.00, oyster 5.33±0.04 and periwinkle 3.56±0.01. The calcium content was highest in oyster 580±0.000mg/100g sample and the least clam 101±0.000mg, selenium was highest in clam 40±0.000mg, and lowest in oyster 0.50±0.014mg. Oyster contains the highest levels of phosphorus 200±0.000mg, and the least whelk 110±0.000mg. Periwinkle contains the highest levels of Magnesium 150±0.000mg and the least clam 40±0.000mg. Oyster contains the highest levels of Zinc 100±0.000mg, the least clam 70±0.000mg. Clam contains the highest levels of iron 330±0.000mg and the least periwinkle 183.10±0.071mg. The highest level of Sodium was found in oyster 590±0.000mg and lowest clam 150±1.414mg. The mineral content of the four shell fish however differ significantly from each other at the (P<0.05). All the four shell fish contains all the essential and non-essential amino acids, they however differ significantly from each other at (P<0.05). The total amino acid values was highest in oyster with total amino acid values of 86.05±0.071, followed by whelk with total amino acid values of 83.02±0.000, clam with total amino acid values of 82.22±0.014 and the least is periwinkle with total amino acid values of 78.45±0.000. Oyster contains the highest total essential amino acid values 42.06±0.000, followed by whelk with total essential amino acid values of 40.65±0.014, clam 39.90±0.014 and the least is periwinkle with total essential amino acid values of 35.16±0.014.
Keywords
Shell Fish, Proximate, Chemical, Amino Acid, Clam, Whelk, Oyster and Periwinkle
To cite this article
Ebasi Okoya Johnnie, Achinewhu Simeon Chituru, Kiin Kabari David Barine, Eke - Ejiofor Joy, Proximate, Chemical and Amino Acid Composition of Oven Dried Clam (Merceneria m. ), Whelk (Thias c. ), Oyster (Crassostrea g. ) and Periwinkle (Tympanotonus f. ) Meat, World Journal of Food Science and Technology. Vol. 4, No. 3, 2020, pp. 69-73. doi: 10.11648/j.wjfst.20200403.11
Copyright
Copyright © 2020 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Reference
[1]
Ogungbele, H. N., & Omowole, B. N, (2012). Chemical, Functional and Amino Acid Composition of Periwinkle Tympnotonus fuscatu var. radular meat. International Journal of Pharmaceutical Sciences.
[2]
Davis I C, Jamabo N A (2016) Proximate Composition of Edible Parts of Shell Fishes from Okpoka Creek in River State Nigeria.
[3]
Okon BL (1987), Utilization of Periwinkle Flesh by Broilers Feed, Palm Kernel Based Rations.
[4]
Kiin, Kabari et al (2017). Proximate Analysis of Oyster, Clam, Periwinkle (rough), Periwinkle (smooth) and Whelk. American Journal of Food Science and Nutrition.
[5]
Awosanmi VO. (1999) Nigeria Needs to Recover from its Present State of Poultry Production. Tropical Journal of science 2 (3) 21-26.
[6]
United Nations Development Programme (UNDP) Oxford Poverty and Human Development Initiative (OPHI) 2019.
[7]
AOAC. (Association of Official Analytic Chemist). Official methods of analysis of the AOAC eighteenth edition Washington D. C. 2005.
[8]
AOAC (2012) Association of Official Analytical Chemist. Official methods for analysis 19th Ed. Washington DC.
[9]
Benitez, LV Amino Acid and Fatty Acid Profile in Aquaculture Nutrition studies p. 23-35 ins. S De Silva (ed) Fish Nutrition Research in Asia. Proceedings of the third Asian Fish Nutrition Network Meeting. Asian Fish Society Special Publication 4.166p. Asian Fisheries Society, Manilla, Philippines.
[10]
Ogunjobi. A. A and Adebayo B. C. (2008), comparative effects of oven drying and sun drying on microbiological, proximate nutrient and mineral composition of periwinkle and oyster. Electronic journal of environmental, agricultural and food chemistry.
[11]
Nutritional Quality of Bivalves Crassostrea madnasensis and Perna Vindis in the Kali Estuary Karnakata, India. Recent Research in Science and Technology 2011.
[12]
Oksana VT et al., Nutritional composition and total collagen content of two commercially important edible bivalves moluscs from the Sea of Japan coast. Journal of food science and technology. Mysore 55 (12) (2018).
[13]
Ebigiatar FAR, Akise OG. (2016). Proximate amino acid and mineral composition of wild and cultured fresh water clam. Nigerian Journal of Agriculture, food an environment.
[14]
Dale NM (2001) nutrient value of cat fish meal. Journal of Applied poultry research page 252-254.
[15]
National Institute of Health (NIH) Office of Dietary Supplements Iron Fact Sheet for consumers 2019.
[16]
James lewis MO Brookwood Baptist health and Saint Vincent Ascension Health Birmingham (2020).
[17]
Adeyeye E I, waste yield, proximate and mineral composition of three different types of land snails found in Nigeria. Int. journal food science nutrition 2, 4, 7; 1996 111-116.
[18]
FAO/WHO. FAO Nutrition meetings report series no. 52. WHO. Technical report series no. 522, energy and protein requirements reports of a joint FAO/WHO Ad Hoc. Expert committee (1985).
Browse journals by subject