Variation in the Proximate, Energy and Mineral Compositions of Different Body Parts of Macrobrachium macrobranchion (Prawn)

Abstract

The proximate and elemental compositions of various body parts of Macrobrachium macrobranchion (prawn) obtained from the Great Kwa River, a major tributary of Cross River estuary in Cross River State, Nigeria were investigated using standard methods of AOAC. Results showed that the flesh had significantly higher (p < 0.05) levels of protein, fat and moisture (22.32, 7.70 and 58.40%, respectively) than the other body parts analyzed. Equally high in protein were the head (20.11%) and appendages (19.28%), while the exoskeleton recorded the least protein content (14.02%). The flesh had the least (p < 0.05) crude fibre (0.03%) and carbohydrate (7.22%) contents, and conversely had the least energy value (187.50 kcal/g) among the body parts. Ash content was significantly higher (p < 0.05) in the exoskeleton (7.14%), the appendages (7.01%) and the head (6.05%) than in the flesh (4.30%). Individual elements were also unequally distributed among the four body parts investigated: sodium and potassium were more concentrated in the flesh (189.27 mg/100 g and 114.70 mg/100 g, respectively), while calcium and magnesium were highest in the appendages (99.02 mg/100 g and 171.40 mg/100 g, respectively). The concentration of iron was generally low among the body parts; however, it was highest (p < 0.05) in the head. The usual practice of retaining the flesh and discarding the "hard" parts (head, exoskeleton and appendages) of prawn during food preparation should be discouraged as this may promote wastage of important nutrients.

Nutrient and energy composition of flesh, limbs and carapace of Callinectes amnicola (Blue Crab) from Great Kwa river, South East Nigeria

“…The carapace had a significantly higher energy value than the other two body parts studied. A similar observation was reported by Ekpenyong et al (2013) in their studies on another shellfish (prawn: Macrobrachium macrobranchion), which they attributed to the presence of chitin a linear polysaccharide in the exoskeleton. High content of chitin has been reported in crabs and other seafoods (Kurita, 2006;Ifuku et al, 2009).…”

“…The results showed some significant differences in the levels of nutrients across the parts analysed. Such differences across body parts have been reported in crabs and other crustaceans (Udo and Arazu, 2012;Ekpenyong et al, 2013). For the proximate constituents, moisture, protein and fat were more predominant in the flesh than in the other body parts.…”

Proximate Composition and Micronutrient Contents of Callianassa turnerana from the Wouri Estuary, Cameroon

“…The level of moisture recorded in this study was lower than the range value (75-80%) reported in previous works in other shrimps (Ekpenyong, Williams & Osakpa, 2013;Dincer, & Ayidin, 2014).…”

Proximate Composition and Mineral Contents of Edible Part of Four Species of Shellfishes from the Calabar River, Nigeria

“…Generally, shellfishes have low contents of fat and cholesterol [3]. Ekpenyong et al [10] reported that the consumption of seafood on regular basis will result in good health among consumers. Shellfishes are consumed by the inhabitants of the Calabar River and other coastal areas because the meat is tasty, contain high nutritional value and are abundant in nature.…”