%0 Journal Article
%T Variation in the Proximate, Energy and Mineral Compositions of Different Body Parts of Macrobrachium macrobranchion (Prawn)
%A E. Ekpenyong
%A I. O. Williams
%A U. U. Osakpa
%J Journal of Food Research
%@ 1927-0895
%D 2013
%R 10.5539/jfr.v2n2p150
%X The proximate and elemental compositions of various body parts of Macrobrachium macrobranchion (prawn) obtained from the Great Kwa River, a major tributary of Cross River estuary in Cross River State, Nigeria were investigated using standard methods of AOAC. Results showed that the flesh had significantly higher (p < 0.05) levels of protein, fat and moisture (22.32, 7.70 and 58.40%, respectively) than the other body parts analyzed. Equally high in protein were the head (20.11%) and appendages (19.28%), while the exoskeleton recorded the least protein content (14.02%). The flesh had the least (p < 0.05) crude fibre (0.03%) and carbohydrate (7.22%) contents, and conversely had the least energy value (187.50 kcal/g) among the body parts. Ash content was significantly higher (p < 0.05) in the exoskeleton (7.14%), the appendages (7.01%) and the head (6.05%) than in the flesh (4.30%). Individual elements were also unequally distributed among the four body parts investigated: sodium and potassium were more concentrated in the flesh (189.27 mg/100 g and 114.70 mg/100 g, respectively), while calcium and magnesium were highest in the appendages (99.02 mg/100 g and 171.40 mg/100 g, respectively). The concentration of iron was generally low among the body parts; however, it was highest (p < 0.05) in the head. The usual practice of retaining the flesh and discarding the ¡°hard¡± parts (head, exoskeleton and appendages) of prawn during food preparation should be discouraged as this may promote wastage of important nutrients.
%U http://www.ccsenet.org/journal/index.php/jfr/article/view/24614