PROXIMATE AND MINERAL COMPOSITIONS OF THE EDIBLE PORTION OF MACROBRACHIUM MACROBRACHION FROM COASTAL WATERS OF ONDO STATE, NIGERIA

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 CONTENTS

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

1.1. Justification                                                                                                                                                             3

1.2. Scope of the Study                                                                                                                                             4

1.3. Objectives                                                                                                                                                                4

1.3.1. Broad Objective                                                                                                                                   4

1.3.2. Specific Objectives                                                                                                                             4

CHAPTER TWO

2.0. Literature Review                                                                                                                                                                5

2.0.1. Classification                                                                                                                                          5

2.1. Characteristics of the family Palaemonidae                                                                                           5

2.2. Description/Identification                                                                                                                               6

2.2.1. Adult Males                                                                                                                                            6

2.2.2. Females and Juveniles                                                                                                                       7

2.2.3. Size                                                                                                                                                              7

2.2.4. Colour                                                                                                                                                        7

2.3. Distribution/Habitat                                                                                                                                            7

2.4. Biology/Life Cycle                                                                                                                                              8

2.4.1. Food and Feeding Habits                                                                                                                                8

2.5. Economic Importance                                                                                                                                        9

2.6. Proximate Analysis and Mineral Composition                                                                                      9

2.6.1. Protein                                                                                                                                                       11

2.6.2. Nitrogen-free extractives                                                                                                                 11

2.6.3. Lipid                                                                                                                                                           12

2.6.4. Moisture                                                                                                                                                    13

2.6.5. Ash Content                                                                                                                                           13

2.6.6. Mineral Composition                                                                                                                          14

CHAPTER THREE

3.0. Materials and Methods                                                                                                                                     16

3.1. Sample Collection and Identification                                                                                                        16

3.2. Sample Preparation                                                                                                                                             16

3.3. Determination of Proximate Composition                                                                                              17

3.3.1. Moisture Determination                                                                                                                    17

3.3.2. Ash Determination                                                                                                                              17

3.3.3. Fat Determination                                                                                                                                17

3.3.4. Protein Determination                                                                                                                       18

3.3.5. Nitrogen-free extractives Estimation                                                                                         18

3.4. Minerals Analysis                                                                                                                                 18

3.5. Statistical Analysis                                                                                                                                              19

CHAPTER FOUR

4.0. Result                                                                                                                                                                         20

4.1. Biometrics                                                                                                                                                                20

4.2. Proximate Composition                                                                                                                                    20

4.3. Mineral Composition                                                                                                                                          20

CHAPTER FIVE

5.0. Discussion                                                                                                                                                                25

CHAPTER SIX

6.0. Summary                                                                                                                                                                  28

6.1. Conclusion                                                                                                                       28

6.2. Recommendation                                                                                                                                                 28 

6.3. References                                                                                                                                                               30