The Chemical Properties of the African Match Box Crab, Pachygrapsus transversus (Gibbes, 1850) of Lower River Niger at Anambra State, Nigeria

Arazu Vivian Nneka; Okeke John Joseph; Okeke Patrick Amaechi

doi:doi:10.11648/j.jfns.20140205.14

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The Chemical Properties of the African Match Box Crab, Pachygrapsus transversus (Gibbes, 1850) of Lower River Niger at Anambra State, Nigeria

Arazu Vivian Nneka, Okeke John Joseph, Okeke Patrick Amaechi

Published in Journal of Food and Nutrition Sciences (Volume 2, Issue 5)

Received: 5 July 2014 Accepted: 10 September 2014 Published: 30 September 2014

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Abstract

The proximate composition and the contents of some important minerals in the box crab, Pachygrapsus transversus were studied in fresh and dried specimens. Numerical Values determined for moisture, ash and carbohydrates in the fresh individuals were higher than those measured in the dried samples. Similarly, protein and fat values in the dried specimen were higher than those determined in the fresh samples. Generally, the values 13.94%, 13.94% and 1.32% determined as moisture, ash and carbohydrate in dried samples were lower than those obtained in the fresh components. The concentration of sodium and calcium were 591.00mg/100g and 213.50mg/100g in fresh Pachygrapsus transversus while the values of iron, zinc and phosphate in the dried samples were higher. The nutritional implication of these differences in the proximate composition and mineral content of the Pachygrapsus transversus (dried and fresh) were discussed.

Published in	Journal of Food and Nutrition Sciences (Volume 2, Issue 5)
DOI	10.11648/j.jfns.20140205.14
Page(s)	227-230
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Crab, Chemical Properties, Fresh, Dried, Lower Niger River

References

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APA Style

Arazu Vivian Nneka, Okeke John Joseph, Okeke Patrick Amaechi. (2014). The Chemical Properties of the African Match Box Crab, Pachygrapsus transversus (Gibbes, 1850) of Lower River Niger at Anambra State, Nigeria. Journal of Food and Nutrition Sciences, 2(5), 227-230. https://doi.org/10.11648/j.jfns.20140205.14

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ACS Style

Arazu Vivian Nneka; Okeke John Joseph; Okeke Patrick Amaechi. The Chemical Properties of the African Match Box Crab, Pachygrapsus transversus (Gibbes, 1850) of Lower River Niger at Anambra State, Nigeria. J. Food Nutr. Sci. 2014, 2(5), 227-230. doi: 10.11648/j.jfns.20140205.14

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AMA Style

Arazu Vivian Nneka, Okeke John Joseph, Okeke Patrick Amaechi. The Chemical Properties of the African Match Box Crab, Pachygrapsus transversus (Gibbes, 1850) of Lower River Niger at Anambra State, Nigeria. J Food Nutr Sci. 2014;2(5):227-230. doi: 10.11648/j.jfns.20140205.14

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@article{10.11648/j.jfns.20140205.14,
  author = {Arazu Vivian Nneka and Okeke John Joseph and Okeke Patrick Amaechi},
  title = {The Chemical Properties of the African Match Box Crab, Pachygrapsus transversus (Gibbes, 1850) of Lower River Niger at Anambra State, Nigeria},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {2},
  number = {5},
  pages = {227-230},
  doi = {10.11648/j.jfns.20140205.14},
  url = {https://doi.org/10.11648/j.jfns.20140205.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140205.14},
  abstract = {The proximate composition and the contents of some important minerals in the box crab, Pachygrapsus transversus were studied in fresh and dried specimens. Numerical Values determined for moisture, ash and carbohydrates in the fresh individuals were higher than those measured in the dried samples. Similarly, protein and fat values in the dried specimen were higher than those determined in the fresh samples. Generally, the values 13.94%, 13.94% and 1.32% determined as moisture, ash and carbohydrate in dried samples were lower than those obtained in the fresh components. The concentration of sodium and calcium were 591.00mg/100g and 213.50mg/100g in fresh Pachygrapsus transversus while the values of iron, zinc and phosphate in the dried samples were higher. The nutritional implication of these differences in the proximate composition and mineral content of the Pachygrapsus transversus (dried and fresh) were discussed.},
 year = {2014}
}

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TY  - JOUR
T1  - The Chemical Properties of the African Match Box Crab, Pachygrapsus transversus (Gibbes, 1850) of Lower River Niger at Anambra State, Nigeria
AU  - Arazu Vivian Nneka
AU  - Okeke John Joseph
AU  - Okeke Patrick Amaechi
Y1  - 2014/09/30
PY  - 2014
N1  - https://doi.org/10.11648/j.jfns.20140205.14
DO  - 10.11648/j.jfns.20140205.14
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 227
EP  - 230
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20140205.14
AB  - The proximate composition and the contents of some important minerals in the box crab, Pachygrapsus transversus were studied in fresh and dried specimens. Numerical Values determined for moisture, ash and carbohydrates in the fresh individuals were higher than those measured in the dried samples. Similarly, protein and fat values in the dried specimen were higher than those determined in the fresh samples. Generally, the values 13.94%, 13.94% and 1.32% determined as moisture, ash and carbohydrate in dried samples were lower than those obtained in the fresh components. The concentration of sodium and calcium were 591.00mg/100g and 213.50mg/100g in fresh Pachygrapsus transversus while the values of iron, zinc and phosphate in the dried samples were higher. The nutritional implication of these differences in the proximate composition and mineral content of the Pachygrapsus transversus (dried and fresh) were discussed.
VL  - 2
IS  - 5
ER  -

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Author Information

Arazu Vivian Nneka

Department of Biological Sciences, Anambra State University, Uli Anambra State, Nigeria
Okeke John Joseph

Department of Zoology, Nnamdi Azikiwe University, Awka, Nigeria
Okeke Patrick Amaechi

Department of Fisheries and Aquaculture, Nnamdi Azikiwe University, Awka, Nigeria

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Plain Text BibTeX RIS

APA Style

Arazu Vivian Nneka, Okeke John Joseph, Okeke Patrick Amaechi. (2014). The Chemical Properties of the African Match Box Crab, Pachygrapsus transversus (Gibbes, 1850) of Lower River Niger at Anambra State, Nigeria. Journal of Food and Nutrition Sciences, 2(5), 227-230. https://doi.org/10.11648/j.jfns.20140205.14

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ACS Style

Arazu Vivian Nneka; Okeke John Joseph; Okeke Patrick Amaechi. The Chemical Properties of the African Match Box Crab, Pachygrapsus transversus (Gibbes, 1850) of Lower River Niger at Anambra State, Nigeria. J. Food Nutr. Sci. 2014, 2(5), 227-230. doi: 10.11648/j.jfns.20140205.14

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AMA Style

Arazu Vivian Nneka, Okeke John Joseph, Okeke Patrick Amaechi. The Chemical Properties of the African Match Box Crab, Pachygrapsus transversus (Gibbes, 1850) of Lower River Niger at Anambra State, Nigeria. J Food Nutr Sci. 2014;2(5):227-230. doi: 10.11648/j.jfns.20140205.14

Copy | Download

@article{10.11648/j.jfns.20140205.14,
  author = {Arazu Vivian Nneka and Okeke John Joseph and Okeke Patrick Amaechi},
  title = {The Chemical Properties of the African Match Box Crab, Pachygrapsus transversus (Gibbes, 1850) of Lower River Niger at Anambra State, Nigeria},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {2},
  number = {5},
  pages = {227-230},
  doi = {10.11648/j.jfns.20140205.14},
  url = {https://doi.org/10.11648/j.jfns.20140205.14},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20140205.14},
  abstract = {The proximate composition and the contents of some important minerals in the box crab, Pachygrapsus transversus were studied in fresh and dried specimens. Numerical Values determined for moisture, ash and carbohydrates in the fresh individuals were higher than those measured in the dried samples. Similarly, protein and fat values in the dried specimen were higher than those determined in the fresh samples. Generally, the values 13.94%, 13.94% and 1.32% determined as moisture, ash and carbohydrate in dried samples were lower than those obtained in the fresh components. The concentration of sodium and calcium were 591.00mg/100g and 213.50mg/100g in fresh Pachygrapsus transversus while the values of iron, zinc and phosphate in the dried samples were higher. The nutritional implication of these differences in the proximate composition and mineral content of the Pachygrapsus transversus (dried and fresh) were discussed.},
 year = {2014}
}

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TY  - JOUR
T1  - The Chemical Properties of the African Match Box Crab, Pachygrapsus transversus (Gibbes, 1850) of Lower River Niger at Anambra State, Nigeria
AU  - Arazu Vivian Nneka
AU  - Okeke John Joseph
AU  - Okeke Patrick Amaechi
Y1  - 2014/09/30
PY  - 2014
N1  - https://doi.org/10.11648/j.jfns.20140205.14
DO  - 10.11648/j.jfns.20140205.14
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 227
EP  - 230
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20140205.14
AB  - The proximate composition and the contents of some important minerals in the box crab, Pachygrapsus transversus were studied in fresh and dried specimens. Numerical Values determined for moisture, ash and carbohydrates in the fresh individuals were higher than those measured in the dried samples. Similarly, protein and fat values in the dried specimen were higher than those determined in the fresh samples. Generally, the values 13.94%, 13.94% and 1.32% determined as moisture, ash and carbohydrate in dried samples were lower than those obtained in the fresh components. The concentration of sodium and calcium were 591.00mg/100g and 213.50mg/100g in fresh Pachygrapsus transversus while the values of iron, zinc and phosphate in the dried samples were higher. The nutritional implication of these differences in the proximate composition and mineral content of the Pachygrapsus transversus (dried and fresh) were discussed.
VL  - 2
IS  - 5
ER  -

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