Nutritional and physicochemical characteristics of Asiatic hard clam powder prepared by different cook‐drying processes: a comparative study

Abstract

Back groundAsiatic hard clam (Meretrix meretrix) is an underutilized bivalve resource. The study discusses the dried clam powders prepared from this resource to enhance its utilization and improve nutritional security in protein deficient populations. In this study, dried clam powder was prepared from Asiatic hard clam and the effects of different pre‐cooking methods (boiling‐BDCP, steaming‐SDCP and microwaving‐MDCP) on the nutritional (proximate composition, amino acid profiling, mineral profiling, fatty acid profiling) and physicochemical qualities were investigated.ResultsDifferent pre‐cooking methods significantly influenced the characteristics of the clam powder. MDCP sample showed the highest concentration of amino acids, polyunsaturated fatty acids, Na, K, Ca and Mg content compared to BDCP and SDCP. Boiling process led to a loss of nutritional quality in terms of amino acids and macro minerals. Microwave‐pre‐cooked sample displayed the highest solubility in water (30.10 %) but its oil and water absorption characteristics were the lowest among all. Boil‐cooked clam powder displayed the highest oil binding (2.03 ml g protein‐1) capacity. Boiling and steaming processes resulted in MDA generation compared to microwaving. Different pre‐cooking processes didn't influence the color attributes significantly, but the control sample prepared without pre‐cooking had a significantly lower L*value (32.34), resulting in a darker product. In‐vitro digestibility of the clam powder varied in the order MDCP>SDCP>BDCP>CCP.ConclusionThe study demonstrated that nutritionally rich protein powder can be prepared from Asiatic hard clam. Based on the results, microwave pre‐cooking is considered the best pre‐cooking method to preserve the nutritional qualities of clam powder.This article is protected by copyright. All rights reserved.