Nutritional and functional attributes of raw and grilled crabmeat

Autor:	R.O. Moruf, M.A. Taiwo, Q. Adebayo
Jazyk:	angličtina
Rok vydání:	2021
Předmět:	crab meat texture mineral content nutritional quality proximate composition Agriculture
Zdroj:	Agricultural Science and Technology, Vol 13, Iss 1, Pp 83-90 (2021)
Druh dokumentu:	article
ISSN:	1313-8820 1314-412X
DOI:	10.15547/ast.2021.01.016
Popis:	Abstract. Crab is a good source of animal protein, eaten either as snacks or as part of main meal in Southern Nigeria. The effect of grilling on energy-providing nutrients and functional attributes of Cardiosoma armatum (Herklots, 1851) were determined. The comparison of the raw and grilled crabmeat showed that grilling had considerable effect on the quality of this species. Significant changes (p10.00) and the grilled samples (13.86>10.00). All the significant energy-providing nutrients have a positive correlation with the investigated minerals except magnesium. Grilling was found to be a suitable cooking process for C. armatum, since it conserved the main energy-providing nutrients and functional characteristics.
Databáze:	Directory of Open Access Journals
Externí odkaz:	https://doaj.org/article/7467f8a7729b4af0a331efb1309b1c3b Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF