Biochemical profile, non-enzymatic antioxidants and functional attributes of raw and thermally processed West African Mud Creeper, Tympanotonos fuscatus var radula (Linnaeus, 1758)

Rasheed Olatunji Moruf

doi:10.1186/s42269-021-00551-9

Abstract

BackgroundOne of the many relevant factors that influence mollusc consumption is the quality of its meat. The meat of Tympanotonos fuscatus var radula has been traditionally used as a subsistence food source with high-quality nutritious culinary delicacy. The study assessed the biochemical profile, non-enzymatic antioxidants and functional attributes of T. fuscatus var radula from a brackish Creek in Southwest Nigeria.ResultsProtein formed the highest percentage both in raw and steamed samples with the mean values of 47.61 g/100 g and 46.04 g/100 g respectively. The total mineral content was higher in raw sample (237.40 mg 100 g−1) than in steamed sample (201.05 mg 100 g−1), in the decreasing order of phosphorus > sodium > calcium > potassium > magnesium. Raw sample had the highest proportion of energy contribution, which was from protein (PEP = 53.1%), while the least energy contribution was from fat (PEF = 3.1%) in steamed sample. The cholesterol content of raw T. fuscatus var radula was 0.15 ± 0.01 mg/100 g, being reduced by steaming to 0.12 ± 0.02 mg/100 g, while a nonsignificantly lower percentage of oleic was also observed in steamed sample (0.98 ± 0.01%). After steaming, the values of TBA, ascorbic acid and DPPH increased from 0.22 to 1.41 mg/100 g, 15.31 to 20.54 mg/100 g and 65.11 to 84.6%, respectively. Relatively, higher mean values of water absorption capacity (198.13%), oil absorption capacity (292.59%), and foam capacity (6.90%) were recorded in raw sample, while steamed sample was better in foam stability (33.33%) and emulsion stability (51.51%).ConclusionsT. fuscatus var radula is a good source of nutrition, rich in protein and because of its good functional physiognomies, the steamed edible part will be highly desirable for preparing complimentary food.

Highlights

One of the many relevant factors that influence mollusc consumption is the quality of its meat
The main objective of this study is to evaluate the biochemical compositions, non-enzymatic antioxidant status and functional attribute of the raw and cooked edible portion of West African Mud Creeper, T. fuscatus var radula collected from Abule-Agege Creek in Lagos State, Nigeria
Cholesterol and free fatty acid contents The cholesterol content of raw T. fuscatus var radula was 0.15 ± 0.01 mg/100 g, being reduced by steaming to 0.12 ± 0.02 mg/100 g (Fig. 1), while a nonsignificantly lower percentage of oleic was observed in steamed sample (0.98 ± 0.01%)

Summary

Introduction

One of the many relevant factors that influence mollusc consumption is the quality of its meat. The meat of Tympanotonos fuscatus var radula has been traditionally used as a subsistence food source with high-quality nutritious culinary delicacy. Its shell is much harder and stronger than that of a typical snail’s shell It is regarded as a prosobranch periwinkle and commonly found in many brackish water creeks, estuaries and mangrove swamps within the Lagos Lagoon, Nigeria (Moruf and Lawal-Are 2015). The meat of T. fuscatus var radula has been traditionally used as a subsistence food source with high-quality nutritious culinary delicacy. For example, is used to make some delicacies, such as Edikang Ikong, Okoro Soup, and Afang Soup. This tasty mollusk has many health benefits and is sumptuous to behold

Objectives

Methods

Results

Conclusion