ABSTRACT
The evaluation of proximate composition (%) of Callinectes pallidus was carried out using standard analytical procedures. Moisture recorded 25.18±0.005, Ash (14.03±0.003), Crude fibre (11.84±0.005), Crude protein (53.38±0.0048), Crude fat (6.11±0.005), Carbohydrate (14.64±0.193) and caloric value (327.07±0.650Kcal). Comparing the result with Required Dietary Allowance Standard revealed that the sample is good for human consumption because of its rich nutritious composition.
TABLE OF CONTENTS
CONTENTS PAGE
Title Page – – – – – – – – i
Certification – – – – – – – ii
Dedication – – – – – – – – iii
Acknowledgements – – – – – – iv
Abstract – – – – – – – – vi
Table of Contents – – – – – – – vii
CHAPTER ONE: INTRODUCTION – – – 1
- Background of the Study – – – – – 1
- Aim and Objectives – – – – – 4
- Aim of the Study – – – – – – 4
- Objectives of the Study – – – – – 4
- Scope and Limitation – – – – – 5
- Significance of the Study – – – – – 6
- Definition of terms – – – – – – 6
- Aim and Objectives – – – – – 4
CHAPTER TWO: LITERATURE REVIEW – – 8
- Taxonomical Classification of Callinectes pallidus – 8
- Biological Description of Callinectes pallidus – 9
- Ecological Description of Callinectes pallidus – 11
- Economic Importance of Callinectes pallidus – 12
- Proximate composition of Callinectes pallidus – 15
- Proximate composition of clam – – – – 15
- Proximate composition of periwinkle – – – 16
- Proximate composition of crayfish – – – 18
CHAPTER THREE: MATERIALS AND METHOD – 20
- Materials – – – – – – – 20
- The Study Area – – – – – – 21
- Method of Sample Collection – – – – 22
- Laboratory Procedures/Analysis – – – 22
- Determination of Moisture Content – – – 22
- Determination of Ash Content – – – – 23
- Determination of Crude Protein – – – – 25
- Determination of Crude fat – – – – 27
- Determination of Crude fibre – – – – 29
- Determination of Carbohydrate – – – – 30
- Determination of Caloric Value – – – – 30
CHAPTER FOUR: RESULTS AND DISCUSSION – 32
- Results – – – – – – – 32
- Discussion – – – – – – – 34
CHAPTER FIVE: CONCLUSION AND
RECOMMENDATION – – – – – 38
- Conclusion – – – – – – – 38
- Recommendations – – – – – – 38
References