Evaluation of the Nutritional Qualities of Edible Portions of Two Commercially Important Prawns in Southwest Nigeria

Abstract

The nutritional qualities of the edible portions of prawn: Macrobrachium macrobrachion (M. macrobrachion) and Macrobrachium vollenhovenii (M. vollenhovenii) collected from Oluwa Creek, Ondo State, and Asejire Reservoir, Oyo State respectively were evaluated for food security potential. Smoke-dried samples were selected for proximate and mineral analysis. The weight M. macrobrachion ranged from 0.93 to 2.9g (1.97±0.62) and M. vollenhovenii ranged from 5 to 24g (12.42±6.62). Standard procedures were used for biochemical and mineral analysis, and the data obtained were statistically analyzed. The values obtained for proximate and mineral analysis of M. vollenhovenii and M. macrobrachion were proteins (69.58±0.02 and 72.47±0.04%), carbohydrates (11.15±0.00% and 6.07±0.07%), fats (10.93±0.06% and 12.43±0.18%), moisture (4.79±0.01 and 5.49±0.15%), ash (3.21±0.01 and 3.17±0.01%) and crude fibers (0.33±0.01 and 0.37±0.01%), respectively. Significantly higher amount of magnesium (32.82±0.00mg/l), potassium (161.31±0.03mg/l) and sodium (90.17±0.04mg/l) were obtained in samples of M. macrobrachion while, M. vollenhovenii, showed higher amount of calcium (351.53±0.05mg/l), manganese (0.57±0.01mg/l), iron (4.32±0.04mg/l), zinc (1.12±0.00mg/l) and copper (0.38±0.00mg/l) The caloric energy value of 426.05kg/100g determined in M. macrobrachion was higher than the value of 421.29kg/100g for M. vollenhovenii. Values obtained for both species were significantly different (P<0.05) for the proximate and mineral compositions, except for ash, moisture, and crude fiber. The result affirmed that these shellfishes are nutritionally valuable, and are profitable for human consumption, not only as a delicacy, but also for their nutritive qualities which compare favourably with other animal protein sources. ><0.05) for the proximate and mineral compositions, except for ash, moisture, and crude fiber. The result affirmed that these shellfishes are nutritionally valuable, and are profitable for human consumption, not only as a delicacy, but also for their nutritive qualities which compare favourably with other animal protein sources.