Nutritional and functional attributes of raw and grilled crabmeat

• Main Authors: R.O. Moruf, M.A. Taiwo, Q. Adebayo
• Format: Article
• Language: English
• Published: Trakia University. Faculty of Agriculture, Stara Zagora 2021-03-01
• Series: Agricultural Science and Technology
• Subjects: crab; meat texture; mineral content; nutritional quality; proximate composition
• Online Access: https://agriscitech.eu/nutritional-and-functional-attributes-of-raw-and-grilled-crabmeat/
• ISSN: 1313-8820; 1314-412X

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 (p<0.05) in crude fiber (%), calcium (mg/100g), magnesium (mg/100g), potassium (mg/100g), sodium (mg/100g), and oil absorbing capacity (%) were observed after grilling. Utilizable energy due to protein (60% of protein energy utilization assumed) was comparable in both raw (9.36 kJ/9.27 kcal) and grilled samples (10.92 kJ/10.83 kcal). The ratio, Ca/Mg was high with a little variation between the two samples, having coefficient of variation percent of 12.94%. Only calcium had its Mineral Safety Index (MSI) greater than the standard value for both the raw samples (23.68>10.00) 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.