Key Features:
Number of Pages: 48
Abstract:
This study, proximate and mineral compositions of Macrobrachium macrobrachion, was conducted to evaluate the nutritive quality of the prawn. Thirteen samples of Macrobrachium macrobrachion were procured from prawn mongers at Igbokoda in Ondo State, and were identified using Identification sheet by FAO and Powell. Prawn samples were prepared for analysis: smoke-dried, separated into whole body, flesh (edible portion) and waste, and weighed. The flesh were ground into fine powder and stored for analysis. Proximate and mineral compositions of the prawns were determined using standard procedures.
The mean values obtained for protein, carbohydrate (NFE), fat and ash were 72.47, 6.07, 12.43, and 3.17 respectively, while 5.49 moisture content, 0.37 crude fibre, and 94.51 dry matter were contained in the prawn. The mineral component with the prominent value was Ca; high values for K, Na, and Mg were also obtained. Other mineral components found in the prawn were Mn, Fe, Cu and Zn with significant values. The results showed Macrobrachium macrobrachion as an excellent source of high quality protein which is superior to those in meat and poultry; other inherent nutrients can also compete favourably with those in meat from other animal sources. The prawn is readily available for low-income earners, and provide alternative source of dietary meat for the populace who cannot afford expensive animal protein. The result further encourages the consumption of Macrobrachium macrobrachion for its nutritional value.
Table of Content:
Title page i
Certification ii
Dedication iii
Acknowledgements iv
Table of Contents v
List of Tables ix
Figure x
Abstract xi
CHAPTER ONE
1.0. Introduction
1.1. Justification
1.2. Scope of the Study
1.3. Objectives
1.3.1. Broad Objective
1.3.2. Specific Objectives
CHAPTER TWO
2.0. Literature Review
2.0.1. Classification
2.1. Characteristics of the family Palaemonidae
2.2. Description/Identification
2.2.1. Adult Males
2.2.2. Females and Juveniles
2.2.3. Size
2.2.4. Colour
2.3. Distribution/Habitat
2.4. Biology/Life Cycle
2.4.1. Food and Feeding Habits
2.5. Economic Importance
2.6. Proximate Analysis and Mineral Composition
2.6.1. Protein
2.6.2. Nitrogen-free extractives
2.6.3. Lipid
2.6.4. Moisture
2.6.5. Ash Content
2.6.6. Mineral Composition
CHAPTER THREE
3.0. Materials and Methods
3.1. Sample Collection and Identification
3.2. Sample Preparation
3.3. Determination of Proximate Composition
3.3.1. Moisture Determination
3.3.2. Ash Determination
3.3.3. Fat Determination
3.3.4. Protein Determination
3.3.5. Nitrogen-free extractives Estimation
3.4. Minerals Analysis
3.5. Statistical Analysis
CHAPTER FOUR
4.0. Result
4.1. Biometrics
4.2. Proximate Composition
4.3. Mineral Composition
CHAPTER FIVE
5.0. Discussion
CHAPTER SIX
6.0. Summary
6.1. Conclusion
6.2. Recommendation
6.3. References
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