CHOLESTEROL CONTENT AND FOOD PROPERTIES OF THREE EDIBLE AQUATIC MOLLUSCS FOUND IN LAGOS, NIGERIA
Aquatic molluscs play significant roles in human nutrition and public health, hence the need to be more scientifically explored. This research aimed at estimating the cholesterol content and food properties of three edible aquatic molluscs (periwinkle, oyster and cuttlefish) commonly retailed in Lag...
Saved in:
| Main Authors: | , , , |
|---|---|
| 格式: | Online |
| 語言: | 英语 |
| 出版: |
The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria.
2021
|
| 主題: | |
| 在線閱讀: | https://ija.oauife.edu.ng/index.php/ija/article/view/594 |
| 標簽: |
添加標簽
沒有標簽, 成為第一個標記此記錄!
|
| 總結: | Aquatic molluscs play significant roles in human nutrition and public health, hence the need to be more scientifically explored. This research aimed at estimating the cholesterol content and food properties of three edible aquatic molluscs (periwinkle, oyster and cuttlefish) commonly retailed in Lagos using standard methods. The highest crude cholesterol content of 1.02±0.05 mg/100g was obtained from cuttlefish in the month of June while periwinkle and oyster had lower values (0.1±0.01 mg/100g) of cholesterol throughout the three months (April to June) study. Oleic acid contents of cuttlefish (1.64 – 5.15%) and periwinkle (1.69 – 3.83%) were significantly higher than oyster’s oleic acid content value (1.06 – 2.96%). Among the three edible molluscs, cuttlefish showed the best food properties (except in oil absorbing and foam capacity) with 206.93±4.29 % water absorbing capacity; 2.4±0.24 g/ml emulsion capacity; 50.97±1.31 % emulsion stability and 50±1.37 % foam stability. The values of oil absorption capacities were significantly different (p<0.05) among the molluscs with periwinkle being highest (292.59±2.0 %), followed by oyster (235.29±1.59 %) while cuttlefish showed lowest value (134.65±3.75%). The highest foam capacity was found in periwinkle (6.9±0.57 %), followed by cuttlefish (5.06±0.42 %) while the least in oyster (4.7±0.63 %). These molluscs, especially cuttlefish will be highly desirable for preparing comminuted sausage products due to its good functional qualities. |
|---|