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,
Achinewhu Simeon Chituru,
Kiin Kabari David Barine,
Eke - Ejiofor Joy
Issue:
Volume 4, Issue 3, September 2020
Pages:
69-73
Received:
15 May 2020
Accepted:
3 June 2020
Published:
7 July 2020
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.
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±0.0...
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Production and Quality Evaluation of Margarine from Blends of Melon and Palm Kernel Oils
Aondoakaa Philip Ityotagher,
Chihichan Terhile
Issue:
Volume 4, Issue 3, September 2020
Pages:
74-79
Received:
9 July 2020
Accepted:
28 July 2020
Published:
10 August 2020
Abstract: The potential of margarine production from blends of melon and palm kernel oil was studied. Margarine samples were produced from composite oils containing 100:0, 80:20 and 70:30 melon seed oil and palm kernel oil, respectively. The physico-chemical composition, proximate properties and sensory evaluation were determined using standard methods. All data were subjected to statistical analysis at 5% level of significance. Proximate values increase for moisture (6.02-10.33%), ash (1.34-6.12%), crude fiber (4.27-6.99%) and carbohydrate (9.50-10.38%). Conversely, a decrease in protein and fat values was observed. Results for physico-chemical analyses showed a significant decrease in Iodine value (25.05-18.85) and peroxide value (0.44-0.32) with a remarkable increase in spread ratio (3.15-10.11%) and total soluble solids (45.32-75.46) but insignificant increase in acid value (1.84-2.30). Result for sensory evaluation showed that sample B had the highest score for all the sensory properties evaluated. However, it was not statistically different (P > 0.05) from sample C in terms of appearance, taste, aroma and mouth feel. Sample A with 100% melon oil and the blends (sample B and C) varied significantly (P < 0.05) in all the sensory properties investigated. It was concluded that the blend containing 70% melon oil and 30% palm kernel oil had the best potential for the production of margarine which would be acceptable.
Abstract: The potential of margarine production from blends of melon and palm kernel oil was studied. Margarine samples were produced from composite oils containing 100:0, 80:20 and 70:30 melon seed oil and palm kernel oil, respectively. The physico-chemical composition, proximate properties and sensory evaluation were determined using standard methods. All ...
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