Abstract: The AOAC (2005) method was used to determine the proximate composition of the edible parts of the shellfishes from Okpoka creek.The results shows that all five shellfishes recorded high moisture content and their values were T. fuscatus (70.1±0.04), T. coronate (78.6±0.61) C. gasar (72.1±0.20), C. guanhumi (73.8±0.30) and C. amnicola (70.4±0.45) respectively. The ash content of the shellfishes showed no significant difference (p>0.05) between the five shellfishes. However, C. guanhumi (7.38±0.45%) recorded the highest value followed by C. amnicola (6.70±0.23) while T. coronata (2.08±0.75%) had the least value.The fat content of all the shellfishes from Okpoka Creek revealed significant differences (p<0.05) with C. amnicola (1.81±0.90%) recording the highest fat content while C. gasar (0.27±0.22%) recorded the least fat content.Moreover, there was significant differences (p<0.05) between the crude protein content of all five species of the shellfishes with T. fuscatus (23.7±0.36) recording the highest crude protein content followed by C. gasar (20.95±0.05%) while T. coronata (15.82±0.28%) had the least crude protein content.T. coronata (8.19±0.19%) recorded the highest carbohydrate content followed by T. fuscatus while C. gasar (0.66±0.25%) recorded the least carbohydrate content.The five shellfishes are good sources of protein, low in carbohydrate and fat contents.The variation in their nutritional composition could be attributed to the different environmental factors that governs their distribution and since all five shellfish species from this creek shows low fat content and low nitrogen free extract concentration, therefore, will be beneficial for lowering triglycerides which is the main fat-carrying particle in the bloodstream which will not enhance obesity too.
Keywords: Moisture, Fat, Ash Protein, NFE and Shell fish.
Title: Proximate Composition of Edible Parts of Shellfishes from Okpoka Creeks in Rivers State, Nigeria
Author: Davies I. C, Jamabo N. A
International Journal of Life Sciences Research
ISSN 2348-313X (Print), ISSN 2348-3148 (online)
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