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
Volume 2, Issue 5, September 2014, Pages: 227-230
Received: Jul. 5, 2014;
Accepted: Sep. 10, 2014;
Published: Sep. 30, 2014
Views 2512 Downloads 131
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
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.
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, Journal of Food and Nutrition Sciences.
Vol. 2, No. 5,
2014, pp. 227-230.
Abele C.G, Campanella, P.G. and Salmon, M. (1986). National history and social organization of the semiterriestrial crab. Pachyprapsus transversus. Marine Biology 104:153 – 170.
Abulude, F.O., Lawal, I.O and Kayose, A.O. (2006). Effect of processing on some functional properties of millet (Leucine coracona) Flour. J. Food Technol. 3:460-463
Ackman R.G. and McLeod, C. (1989). Nutritional composition of fat in seafoods. Institute of Food Science and Technology Journal 21(14): 390-398.
Amadi, A.A (1990), A comparative ecology of estuaries in Nigeria. Hydrobiol 208:27-38
Andrea, C (2006). Crabs Nabbed. Circumstance Fishy Mit, News office http//webmit.edu.newsoffice/2006/crab.html.
AOAC (1990), Official methods of analysis of the Association of Official Chemists. 17th edition, AOAC International Washington DC, USA, 15:593-615.
Benjakul, S. and Suttipan, N. (2009). Muscle changes in hard and soft shell crabs during frozen storage. Food Science Technology 42:723-729.
Broughton, K, Johnson, C.S., Peace, B.K., Liebman, M. and Kleppinger, K.M. (1997). Reduced asthma symptoms with n-3 fatty acid ingestion as related to 5-series Leukotrien production. Am.J.Clin Nutr.65:1011-1017.
Carpenter, T.O., Mackowiak, S.J., Troiano, N. & Gunaberg, C.M. (1992). Osteocalcin and message: relationship to bone histology in magnesium- deprived rat. American Journal of Physiology 263, 107-114.
Cart, A. and Chung, H.Y. (1999), Volatile components in crab meals of Chargbdies feriatus. J. Agric Feed Chem. 4:220-228.
Christansen, M.E. (1969). Crustacea Decapoda Brachyura. Marine Invertebrates 2: 1-143
Dixon, CJ. (2003). A new hypothesis of decapods phylogeny. CRUSTACEANA 76(8): 935-975.
Donaldson W.E. and Cullenberg, P. (1999). Biological field techniques for chionoecetes crabs. University of Alaska Sea Grant Collage Program part 1 and 2, University of Alaska, Alaska.
Eddy, E., Meyes, S.P. and Godber, J.S. (2004). Minced meat crab cake from blue crab processing by-products development and sensory evaluation. J. Food Sci.58:99-103.
Elegbede, I.O and Fashina – Bombata, H.A (2013). Proximate and mineral compositions of common crab species (Callinectes sapidus and Cardisoma armatum) of Badagry Creek, Nigeria. Poult Fish Wild: Sci. 2:110 – 114.
FAO (United Nations Food and Agricultural Organization (2005). Nutritional elements of fish. FAO, Rome.
Hemmi, J.Z., Peters, R. and How, M.J. (2008). “Claw waving display changes with receiver distance in fiddler crabs, Uca perplexa” .Animal behavior 75 (3): 1015-1022.
Hopwood, E.(1975). Pearson’s chemical analysis of foods. Longman scientific and technical publications, 8th Edn, United Kingdom, pp: 20-21.
Jamieson, G.S, Grosho,E.D, Armstrong, D.A, and Elner, R.W. (1998). Potential ecological implication from the introduction of European green crab, Carcinus maenus (Linneaus) to British, Columbia, Canada and Washington, USA. Journal of National History, 32:1587-1598.
Kucukgulmez A, M, Celik M, Yanar Y, Ersoy B and Cikrikci, M (2006). Proximate composition and mineral contents of the blue crab (Callinectes sapidus) breast meat, claw meat and hepatopancreas. Int J Food Sci Technol 41: 1023-1026.
Lee, E. Meyers, S.P. and Godber, J. (1993). minced meat crab processing by-product development and sensory evaluation. J. Food Sci.58; 99-103.
Mercer, C.W. (1992). A butterfly ranching trial on Papua New Guinea, processing of the seminar on invertebrates (Minilivestock farming) EEC-DGH xii/CTA Phillipine, November, pp: 89
Method of Analysis 15th Edition, Association of Official Analytical Chemist (AOAC), Washington DC (1990).15th Edition.
Moronkola, B.A., Olowu, A.R., Tolude, O.O. and Ayejuyo, O.O. (2011). Determination of proximate and mineral contents of crab (Callinectes aminicola) living on the shores of Ojo River, Nigeria. Scientific Reviews and Chemical Communications 1(1): 1-6.
Morrison, C.L. (2002). Mitochondrial gene rearrangements of the confirmation of the parallel evolution of the crab-like form. Hydrobilogia 269 (1489): 345 – 350.
Murphy, M.G. (2003). Chemical composition and physical properties of extruded snacks containing crab-processing by-products. Food Agriculture 83:1163-1167.
Naczk, M, Williams, J., Brennan, K, Liyanapthirana, C. and Sashidi, F. (2004). Compositional characteristics of green crab (carcinus maenus) Food Chemistry 88:429-434.
National Research Council (NRC) (1989). Amino acid and fatty acid composition of the tissues of Dungeness crab (Cancer magoster). J. Fish Res. Bd Can. 28:1191 – 1195.
Oduro, W, Ellis, W.O, Oduro I and Tetteh, D (2001). Nutritional quality of selected Ghanaian crab species. J Ghana Sci Ass 3: 37-40
Ojewola, G.S. and Udom, S.F. (2005). Unconventional chemical evaluation of the nutrient composition of some animal protein sources. Inte. J. of poultry. Sci; 4(10):745-747.
Omotoso, O.T. (2005). Chemical composition and nutritive significance of the land crab, Cardisoma armatun. African Journal of Applied Zoology & Environmental Biol. Vol 7:68-72.
Ozean, T and Akyurt, (2006). Population biology of blue crab (Callinectes sapidus; Rathbun, 1896) in Iskenderun Bay. Ege Uni. J. Fish Aquatic Sci, 23:407- 411.
Rowland, F.I. (1996). Types of shellfish food preparation and cooking: Cookery units. Student guide- catering and hospitality. 2nd edition. Nelson Thomes Publishing. Pp 306-30.
Sammy, D.G. (2009). A classification of living and fossil genera of decapods crustaceans. Raffles Buletin of Zoology 21: 1 – 109.
Sengul, B. and Zeliha, U. (2011). Nutritional properties of crab Potamon potamios (Oliver, 1804) in the lake of Egordor (Turkey). Pakistan Veterinary Journal 31 (3):239-243.
Skonberg, D. I and Perkins, B.L. (2002). Nutrient composition of green crab Carcinus maenas leg meat and claw meat. Food Chemistry 72:401– 404.
Udo, P.J. and Arazu, V.N. (2012). The proximate and mineral composition of two edible crabs, Callinects amincola and Uca tangeri (Crustacea: Decapoda) of the Cross River, Nigeria. Pakistan Journal of Nutrition 1 (11): 78 – 82.
Valverade, I.M, Periago, M.J., Santaella, M. & Ros, G. (2002). The content and nutritional significance of minerals on fish flesh. Food Chemistry, 71: 503 – 509.
Voss, G.L. (1980). Neustonic distribution of decapods planktonic stages and competence of Brachyuran megalopae in coastal waters. Marine Freshwater Research 58:519-530.
Yeo, D.C.J, Cumberlige, N, Magalhaec, Daniels S.R. and Campos,M R. Global diversity of crabs (Crustacea: Decapoda: Brachyura) in freshwater. Hydrobiologia, 595: 275 – 286.