Abstract
Shrimps are one of the most important commodities of the global fishery trade, are consumed by humans and also used in formulation of feed for animals to enhance nutrition.Enumeration and identific...
Highlights
There has been an increase in awareness about the nutritional value and health benefits of fish consumption in the last two decades
Fourteen different fungi belonging to seven genera (Aspergillus, Alternaria, Cladosporium, Curvalaria, Fusarium, Penicillium, Rhodotorula) and yeast were isolated from the shrimps harvested from the sea
Seventeen different fungi belonging to six genera (Aspergillus, Cladosporium, Fusarium, Pencillium, Syncephalastrum, Mucor) contaminated the dry shrimp from the river water
Summary
There has been an increase in awareness about the nutritional value and health benefits of fish consumption in the last two decades. Shrimps are estimated to contain nearly 20% protein (wb Body weight) with well-balanced amino acids and significantly high amounts of other nutrients including micronutrients such as calcium and selenium. According to research by Yanar and Celik (2006) and Shriket et al, (2007), lipids in shrimps are largely made up of polyunsaturated fatty acids which are essential for human health. Drying and smoking remains one of the best options of preprocessing this seafood since it is one of the oldest means of food preservation and is applicable to a wide range of food products including shrimps (Akonor, Ofori, Dziedzoave, & Kortei, 2016). Dried shrimps are popular and widely acceptable and they are used (in whole or powdered form) in soups and sauces as a major protein source and for their delectable flavor (Akonor et al, 2016) and can help address the protein malnutrition problem in Africa
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