A COMPARATIVE EVALUATION OF NUTRITIONAL PROFILE OF SMOKE CRAYFISH, ASTACUS ASTACUS AND STAR MAGGI CUBES USED AS CONDIMENTS IN HUMAN NUTRITION
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ABSTRACT
A comparative evaluation of nutritional profile of smoked crayfish, Astacus astacus and star maggi cube used as condiments in human nutrition, especially in Akwa Ibom State was carried out using standard analytical procedures to establish their nutritive profiles. The star maggi cube recorded for moisture 2.40 ± 0.005% ash (43.34 ± 0.003%), crude fibre (29.34 ± 0.015%), crude protein (8.05 ± 0.005%), crude fat (4.96 ± 0.002%), carbohydrate (13.72 ± 0.016%), and caloric value (131.72 ± 1.002%). The smoked crayfish sample had for moisture (19.16 ± 0.024%), ash (19.42 ± 0.018%), crude fibre (12.99 + 0.011%) crude protein (59.85 +0.023), crude fat (3.83±0.004%), carbohydrate (3.91 ± 0.007%) and caloric value (289.51 ± 1.051%). Fibre, lipid and carbohydrate contents decreased considerably following the smoking process. The smoked crayfish was more nutritionally richer in protein than the maggi cube. Increase or decrease in proximate is associated with the smoking while phenolic substance from firewood increased protein content in the food item, acted as antioxidants that slows down rancidity of animal fat and as antimicrobials that destroy bacterial growth. The heat generated dehydrates the crayfish, cooked the fresh to enhance good flavor, brownish the skin and prolong the shelt life for future use. Even though, maggi cube seems to be higher content of most proximate, crayfish remains a natural dietary source for human nutrition of many decades.
TABLE OF CONTENTS
Title page    –        –        –        –        –        –        –        i
Certification –Â Â Â Â Â Â Â Â –Â Â Â Â Â Â Â Â –Â Â Â Â Â Â Â Â –Â Â Â Â Â Â Â Â –Â Â Â Â Â Â Â Â –Â Â Â Â Â Â Â Â –Â Â Â Â Â Â Â Â ii
Dedication  –        –        –        –        –        –        –        iii
Acknowledgements         –        –        –        –        –        iv-v
Abstract      –        –        –        –        –        –        –        vi
Table of content    –        –        –        –        –        –        vii-x
List of plates: plates 1: Star maggi cube        –        –        xi
List of tables: plate 2: smoked crayfish         –        –        xii
CHAPTER ONE
1.0    Introduction          –        –        –        –        –        1
1.1    Background of the study –        –        –        –        1-3
1.2    Aims and objectives of the study        –        –        3
1.3    Scope and limitation of the study        –        –        4
CHAPTER TWO
2.0    Literature review   –        –        –        –        –        5
2.1    Proximate content of some foods        –        –        5-9
2.1.1Â Ecological distribution and
production of crayfish     –        –        –        –        9-12
2.1.2Â Distribution of Koura Crayfish within the
Taieri River catchment   –        –        –        –        12-15
2.2    Economic implications of crayfish      –        –        15-16
2.2.1 Diseases of crayfish        –        –        –        –        16-17
2.3Â Â Â Â Maggi and economic utilization –Â Â Â Â Â Â Â Â –Â Â Â Â Â Â Â Â –Â Â Â Â Â Â Â Â 17-18
2.3.1 Crayfish and maggi as condiments      –        –        17-18
2.3.2 Historical review  –        –        –        –        –        18-19
2.3.3 Uses/importance and effects      –        –        –        19-20
CHAPTER THREE
3.0    Materials and methods    –        –        –        –        21-22
3.1    The study Area     –        –        –        –        –        22-23
3.2    Method of sample collection     –        –        –        23-25
3.3    Laboratory procedures    –        –        –        –        22
3.3.1 Preparation of sample for substituent analysis         -22
3.3.2Â Determination of Moisture content-crayfish-Â Â Â Â Â Â Â Â Â Â Â -23-25
3.3.3 Crude protein determination     –        –        –        25-26
3.3.4Â Estimation of crude fibre –Â Â Â Â Â Â Â Â –Â Â Â Â Â Â Â Â –Â Â Â Â Â Â Â Â –Â Â Â Â Â Â Â Â 26-27
3.4    Ash and organic matter   –        –        –        –        27-28
3.4.1 Determination of carbohydrate  —       –        –        28
3.4.2Â Estimation caloric value (Energy)Â Â Â Â Â Â Â –Â Â Â Â Â Â Â Â –Â Â Â Â Â Â Â Â 28
3.4.3Â Preparation of sample for subsequent analysis-Â Â Â Â Â Â Â 28-29
CHAPTER FOUR
4.0    Results and Discussion   –        –        –        –        30-31
4.1    Results        –        –        –        –        –        –        31-35
4.2    Discussion  –        –        –        –        –        –        36
CHAPTER FIVE
5.0Â Â Â Â Conclusion and Recommendation
5.1Â Â Â Â Conclusion –Â Â Â Â Â Â Â Â Â –Â Â Â Â Â Â Â Â –Â Â Â Â Â Â Â Â –Â Â Â Â Â Â Â Â –Â Â Â Â Â Â Â Â –Â Â Â Â Â Â Â Â –Â Â Â Â Â Â Â Â 36
5.2    Recommendation  –        –        –        –        –        36
References
LIST OF TABLES
Table 1: Proximate composition of smoke crayfish Astacus astacus
From the fresh water environment of Itu       –        –        –        –         31
Table 2: Proximate composition of star maggi cube –Â Â Â Â Â Â Â Â –Â Â Â Â Â Â Â Â –Â Â Â Â Â Â Â Â Â 32
LIST OF PLATES
Plate 1 Smoke Crayfish
Plate 2 Star maggi cube
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CHAPTER ONE
1.0Â Â Â Â INTRODUCTION
1.1Â Â Â Â Background of the Study
The crayfish, (Astarcus astarcus), a member of the family: Astacidae. It is widely introduced in the inland waters. Also inhabit various habitats such as rivers, ponds and lakes and estuary (Lovery and Koksal, 1988). They exist naturally in many lakes, reservoirs and rivers. Crayfish is one of the species of the crustacean species which has a high economic value.
Crayfish are usually prepared for consumption by smoking and can occasionally be preserved by sun-drying; it is a common delicacy in the diet, among the people from the south to western Nigeria. They may also be available at all the seasons and are relatively cheap, affordable and suitable to supply adequate nutrients to cater for infants estimated daily nutrients requirements to eradicate Protein Energy Malnutrition (PEM) in the developing countries (Aeidiary and Kocatas, 1970). Crayfish is classified as an animal polypeptide. The amounts of 36-45 percent of crude protein in the fresh water crustacean; resembling small lobster was reported to have high nutritive value with a superior higher value, true digestibility, net protein utilization, high content of essential amino acid, and protein efficiency is favuorable, compound to casein (FAO and WHO, 1985).
Nutritional information of crayfish has been highlighted to contain total fat of 1g saturated fat 0g. Cholesterol 0g, 126mg, compared to one egg of 200mg, sodium 170mg, dietary fiber 0mg, sugar 0mg, calories of 80mg compared to beef 242mg calories (Nahid and Fayzra, 2009, SWAHN 2004). In addition, health benefit of crayfish include supply of Vitamin D and A, mineral element such as calcium, potassium, copper, zinc and iodine, (Nahid and Fayzra 2009; SWAHN, 2004). However, crayfish and maggi often serve the same purpose as food condiments. Nevertheless, a lot has been said about maggi cubes in the Nigerian market, but the nutritional composition is not sufficiently clear, Maggi cube is made from soybean, iodised salt, chilli paper, onion, com starch, monosodium glutamate, palm olein, colour caramel, lovage and-wait for it-sugar.
This work is aimed to investigate the nutritional profiles of maggi cube and crayfish which are widely used as condiments in meals from the South to Western Nigeria.
1.2Â Â Â Â Aim and Objectives of the study
The main purpose of this study is to examine nutritional profile of crayfish and star maggi cubes as condiments in food.
The objectives include;
- To evaluate the proximate composition of crayfish and star maggi cubes.
- To compare the nutritional profile of the two samples.
iii.     To create awareness on the use of crayfish as natural foods over maggi that is already settled.
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A COMPARATIVE EVALUATION OF NUTRITIONAL PROFILE OF SMOKE CRAYFISH, ASTACUS ASTACUS AND STAR MAGGI CUBES USED AS CONDIMENTS IN HUMAN NUTRITION
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