American Journal of Food and Nutrition
ISSN (Print): 2374-1155 ISSN (Online): 2374-1163 Website: http://www.sciepub.com/journal/ajfn Editor-in-chief: Mihalis Panagiotidis
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American Journal of Food and Nutrition. 2017, 5(4), 142-146
DOI: 10.12691/ajfn-5-4-5
Open AccessArticle

Nutritional Composition of Selected Shellfish Consumed in Rivers State, Nigeria

Kiin-Kabari D.B.1, , Hart A.D.1 and Nyeche P.T1

1Department of Food Science and Technology, Rivers State University, Port Harcourt, Nigeria

Pub. Date: December 20, 2017

Cite this paper:
Kiin-Kabari D.B., Hart A.D. and Nyeche P.T. Nutritional Composition of Selected Shellfish Consumed in Rivers State, Nigeria. American Journal of Food and Nutrition. 2017; 5(4):142-146. doi: 10.12691/ajfn-5-4-5

Abstract

The objective of this work was to determine the proximate composition, micro nutrient, and total volatile nitrogen content of selected shellfish (oyster, clam, periwinkle, and whelk) consumed in Rivers State, Nigeria. The moisture content of the samples ranged from 73.37% for oyster to 84.80% for periwinkle (rough). Ash content was 6.85% for periwinkle (smooth) to 14.02% for whelk. Fat content was 0.55% for periwinkle (rough) to 1.75% for whelk. Crude protein content ranged from 9.97% to 13.96%, while consumption of 100g of any of these would provide 17-24% of the RDA. Carbohydrate values ranged between 0.26% and 0.93%. The results for minerals were as follows: calcium 52.53mg/100g, 46.27mg/100g, 103.70mg/100g, 5.37mg/100g, and 493.31mg/100g for oysters, clam, periwinkle (rough and smooth) and whelk, respectively. Magnesium content ranged from 55.73mg/100g for oysters to 1113.5mg/100g for whelk, potassium content ranged from 54.86mg/100g to 288.54mg/100g. Values for sodium were between 96.64mg/100g and 403.75mg/100g, phosphorus was from 90.70mg/100g to 286.22mg/100g. The values for iron ranged between 6.68mg/100g for whelk and 25.71mg/100g for clam, zinc was 10.42mg/100g to 96.55mg/100g, and iodine 2.9mg/100g to 11.35mg/100g. This study showed that molluscs are good sources of protein and minerals and increased consumption of these foods will help in alleviating the evasive problem of protein and micronutrients deficiencies.

Keywords:
Nutritional composition Shellfish Oysters Clams Periwinkles Whelks

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