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...
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The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria.
2021
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| Online adgang: | https://ija.oauife.edu.ng/index.php/ija/article/view/594 |
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| author | LAWAL-ARE , A.O. MORUF, R.O. OLALUSI, O.P. OGUNLADE , A.S. |
| author_facet | LAWAL-ARE , A.O. MORUF, R.O. OLALUSI, O.P. OGUNLADE , A.S. |
| author_sort | LAWAL-ARE , A.O. |
| collection | OJS |
| description | 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. |
| format | Online |
| id | oai:ojs2.ija.oauife.edu.ng:article-594 |
| institution | My University |
| language | eng |
| publishDate | 2021 |
| publisher | The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. |
| record_format | ojs |
| spelling | oai:ojs2.ija.oauife.edu.ng:article-5942021-04-30T13:29:45Z CHOLESTEROL CONTENT AND FOOD PROPERTIES OF THREE EDIBLE AQUATIC MOLLUSCS FOUND IN LAGOS, NIGERIA LAWAL-ARE , A.O. MORUF, R.O. OLALUSI, O.P. OGUNLADE , A.S. Cuttlefish, functional properties, cholesterol, periwinkle, oyster 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. The Faculty of Agriculture Obafemi Awolowo University, Ile-Ife, Nigeria. 2021-04-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Peer-reviewed Article application/pdf https://ija.oauife.edu.ng/index.php/ija/article/view/594 Ife Journal of Agriculture; Vol. 33 No. 1 (2021): Ife Journal of Agriculture; 13-20 0331-6351 eng https://ija.oauife.edu.ng/index.php/ija/article/view/594/476 Copyright (c) 2021 Ife Journal of Agriculture |
| spellingShingle | Cuttlefish, functional properties, cholesterol, periwinkle, oyster LAWAL-ARE , A.O. MORUF, R.O. OLALUSI, O.P. OGUNLADE , A.S. CHOLESTEROL CONTENT AND FOOD PROPERTIES OF THREE EDIBLE AQUATIC MOLLUSCS FOUND IN LAGOS, NIGERIA |
| title | CHOLESTEROL CONTENT AND FOOD PROPERTIES OF THREE EDIBLE AQUATIC MOLLUSCS FOUND IN LAGOS, NIGERIA |
| title_full | CHOLESTEROL CONTENT AND FOOD PROPERTIES OF THREE EDIBLE AQUATIC MOLLUSCS FOUND IN LAGOS, NIGERIA |
| title_fullStr | CHOLESTEROL CONTENT AND FOOD PROPERTIES OF THREE EDIBLE AQUATIC MOLLUSCS FOUND IN LAGOS, NIGERIA |
| title_full_unstemmed | CHOLESTEROL CONTENT AND FOOD PROPERTIES OF THREE EDIBLE AQUATIC MOLLUSCS FOUND IN LAGOS, NIGERIA |
| title_short | CHOLESTEROL CONTENT AND FOOD PROPERTIES OF THREE EDIBLE AQUATIC MOLLUSCS FOUND IN LAGOS, NIGERIA |
| title_sort | cholesterol content and food properties of three edible aquatic molluscs found in lagos nigeria |
| topic | Cuttlefish, functional properties, cholesterol, periwinkle, oyster |
| topic_facet | Cuttlefish, functional properties, cholesterol, periwinkle, oyster |
| url | https://ija.oauife.edu.ng/index.php/ija/article/view/594 |
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