Effect of Smoke Drying Techniques on the Proximate and Mineral Composition of Macrobrachium vollenhovenii (African River Prawn)
This study was carried out to evaluate the nutritional
composition of the African River Prawn (Macrobrachium
vollenhovenii) in relation to Chokor (traditional) and Altona
(improved traditional) drying techniques used in the preservation and
processing of prawns by carrying out proximate composition
analysis. The value obtained for the proximate analysis of Chokor
and Altona smoke dried prawns were; Moisture (14.90% and
15.15%), Dry matter (85.10% and 84.85%), Protein (55.80% and
58.87%), Crude fat (1.95% and 1.98%), Crude fibre (21.40% and
13.11%), Carbohydrate (0.54% and 0.54%) and Ash (19.76% and
15.86%) respectively. The proximate mineral composition of Chokor
and Altona smoke dried prawns were; Calcium (5.66% and 4.20%)
and Phosphorus (9. 22% and 6.34%) respectively. Result shows there
was no loss of nutritional value with respect to Chokor and Altona
drying techniques used in the processing of prawns.
[1] J.F Wickins and D.O’C Lee, Crustacean farming; ranching and culture.
2nd Ed.Blackwell Science Ltd. 465pp, 2002.
[2] I.E Marioghae, Notes on the biology and distribution of M.
vollenhovenii, M. macrobrachion in the Lagos Lagoon. Rev. Zool. Afr.
96(3): 493-506, 1982.
[3] T.W Bostock, D.J Walker and C.D Wood, Reduction of losses in cured
fish in the tropics- guide for extension workers. Report of the Tropical
Development and Research Institute (TRDI), 1987.
[4] I.J Clucas, Fish handling, preservation and processing in the tropics Pt2:
Report of the Tropical Products Institute G.147 VIII 144pp, 1981.
[5] J.A.O Oronsaye, An approach to fish processing and preservation Ed.
Africa Biosciences Network (ABN) UNESCO – Breda, Dakar, Senegal
125pp, 1991 [6] J.J Waterman, The production of dried fish. F.A.O fish Tech Paper
(160): 115-120, 1976.
[7] FAO, Guidelines to fish processing and preservation in the tropics. FAO
fish Tech. pap. (6):10-14, 1997.
[8] AOAC, Association of Official Analytical Chemists. Official method of
analysis (15th ed.) Washington, DC., USA. 1990.
[9] A.M Jallow, Contribution of improved chokor oven to artisanal fish
smoking in the Gambia: In Workshop on Seeking Improvements in Fish
Technology in West Africa, IDAF technical Report. No. 66, 1995.
[10] B.K Bello, Effect of processing method on the proximate and mineral
composition of prawn (Penaeus notialis). Journal of Global Biosciences
vol.2 (2) 42-46, 2013.
[11] F.A.R Ehigiator and I.M Nwangwu, Comparative studies of the
proximate composition of three body parts of two freshwater prawns’
species from Ovia River, Edo state, Nigeria. Australia Journal of Basic
and Applied Sciences, 5 (12) 2899-2903, 2011.
[12] G.K Dinakaran, P. Soundarapandan, and S.K Chandra, Proximate
analysis of edible palaeomonid prawn, Macrobrachium idea, J.
Biological sciences. 1(3):78-82, 2009.
[13] F.A.R Ehigiator and E.A Oterai, Chemical composition and amino acid
profile of a caridean prawn (Macrobrachium vollenhovenii) from Ovia
River and tropical periwinkle (Tympanonus fusctus) from Benin River,
Edo state, Nigeria. IJRRAS 11(1):162-167, 2012.
[14] H. A. Abdel-Salam, Evaluation of nutritional quality of commercially
cultured Indian white shrimp Panaeus indicus. International Journal of
Nutrition and Food Sciences Vol. 2, No. 4:160-166, 2013.
[15] E. Ekpeyong, I.O Williams and U.U Osakpa, Variation in the proximate,
energy and mineral composition of different body parts of
Macrobrachium macrobrachion (prawn). Journal of Food Research;
Vol.2, No. 2; 2013.
[16] E.I Adeyeye, H.O Adubiaro and O.J Awodola,Comparability of
chemical composition and functional properties of shell and flesh of
Penaeus notabilis. Pakistan Journal of Nutririon 7 (6): 741-747, 2008.
[17] R. Venkataraman, S.T Chari and A. Sreenivasan, Some aspects of
preservations of prawns in Madras. Fifth IPFC fisheries symposium.
Asia-Pacific Fisheries commission (APFIC). FAO. 434-437, 1955.
[1] J.F Wickins and D.O’C Lee, Crustacean farming; ranching and culture.
2nd Ed.Blackwell Science Ltd. 465pp, 2002.
[2] I.E Marioghae, Notes on the biology and distribution of M.
vollenhovenii, M. macrobrachion in the Lagos Lagoon. Rev. Zool. Afr.
96(3): 493-506, 1982.
[3] T.W Bostock, D.J Walker and C.D Wood, Reduction of losses in cured
fish in the tropics- guide for extension workers. Report of the Tropical
Development and Research Institute (TRDI), 1987.
[4] I.J Clucas, Fish handling, preservation and processing in the tropics Pt2:
Report of the Tropical Products Institute G.147 VIII 144pp, 1981.
[5] J.A.O Oronsaye, An approach to fish processing and preservation Ed.
Africa Biosciences Network (ABN) UNESCO – Breda, Dakar, Senegal
125pp, 1991 [6] J.J Waterman, The production of dried fish. F.A.O fish Tech Paper
(160): 115-120, 1976.
[7] FAO, Guidelines to fish processing and preservation in the tropics. FAO
fish Tech. pap. (6):10-14, 1997.
[8] AOAC, Association of Official Analytical Chemists. Official method of
analysis (15th ed.) Washington, DC., USA. 1990.
[9] A.M Jallow, Contribution of improved chokor oven to artisanal fish
smoking in the Gambia: In Workshop on Seeking Improvements in Fish
Technology in West Africa, IDAF technical Report. No. 66, 1995.
[10] B.K Bello, Effect of processing method on the proximate and mineral
composition of prawn (Penaeus notialis). Journal of Global Biosciences
vol.2 (2) 42-46, 2013.
[11] F.A.R Ehigiator and I.M Nwangwu, Comparative studies of the
proximate composition of three body parts of two freshwater prawns’
species from Ovia River, Edo state, Nigeria. Australia Journal of Basic
and Applied Sciences, 5 (12) 2899-2903, 2011.
[12] G.K Dinakaran, P. Soundarapandan, and S.K Chandra, Proximate
analysis of edible palaeomonid prawn, Macrobrachium idea, J.
Biological sciences. 1(3):78-82, 2009.
[13] F.A.R Ehigiator and E.A Oterai, Chemical composition and amino acid
profile of a caridean prawn (Macrobrachium vollenhovenii) from Ovia
River and tropical periwinkle (Tympanonus fusctus) from Benin River,
Edo state, Nigeria. IJRRAS 11(1):162-167, 2012.
[14] H. A. Abdel-Salam, Evaluation of nutritional quality of commercially
cultured Indian white shrimp Panaeus indicus. International Journal of
Nutrition and Food Sciences Vol. 2, No. 4:160-166, 2013.
[15] E. Ekpeyong, I.O Williams and U.U Osakpa, Variation in the proximate,
energy and mineral composition of different body parts of
Macrobrachium macrobrachion (prawn). Journal of Food Research;
Vol.2, No. 2; 2013.
[16] E.I Adeyeye, H.O Adubiaro and O.J Awodola,Comparability of
chemical composition and functional properties of shell and flesh of
Penaeus notabilis. Pakistan Journal of Nutririon 7 (6): 741-747, 2008.
[17] R. Venkataraman, S.T Chari and A. Sreenivasan, Some aspects of
preservations of prawns in Madras. Fifth IPFC fisheries symposium.
Asia-Pacific Fisheries commission (APFIC). FAO. 434-437, 1955.
@article{"International Journal of Biological, Life and Agricultural Sciences:69118", author = "D. E. Omomo and R. M. Sunday and I. Kareem", title = "Effect of Smoke Drying Techniques on the Proximate and Mineral Composition of Macrobrachium vollenhovenii (African River Prawn)", abstract = "This study was carried out to evaluate the nutritional
composition of the African River Prawn (Macrobrachium
vollenhovenii) in relation to Chokor (traditional) and Altona
(improved traditional) drying techniques used in the preservation and
processing of prawns by carrying out proximate composition
analysis. The value obtained for the proximate analysis of Chokor
and Altona smoke dried prawns were; Moisture (14.90% and
15.15%), Dry matter (85.10% and 84.85%), Protein (55.80% and
58.87%), Crude fat (1.95% and 1.98%), Crude fibre (21.40% and
13.11%), Carbohydrate (0.54% and 0.54%) and Ash (19.76% and
15.86%) respectively. The proximate mineral composition of Chokor
and Altona smoke dried prawns were; Calcium (5.66% and 4.20%)
and Phosphorus (9. 22% and 6.34%) respectively. Result shows there
was no loss of nutritional value with respect to Chokor and Altona
drying techniques used in the processing of prawns.
", keywords = "Altona, Chokor, Macrobrachium vollenhovenii,
Proximate composition, Smoke drying.", volume = "8", number = "2", pages = "189-4", }
