Abstract
Biochemical changes on shellfishes, periwinkles (Tympanotonus fuscatus), oysters (crassostrea gasar) whelk (Busycoa carium) and blue crabs (callinectes sapidns) traditionally preserved by boiling and smoke drying was studied and result compared to analysis of raw unpreserved shellfishes. Smoke dried shellfishes were found to be richer in protein (18.58% - 52.41%), dry organic matter (70.5% - 85.10%) ash content (1.02% - 30.5%) and fat content (0.72% - 3.84%) compared to the same species of unpreserved shellfishes. Carbohydrate, ash and total calorific values of the preserved shellfishes was lower. These results therefore suggest that preservation has no destructive effects on the shellfish nutritional value hence preserved shellfish could as well be good sources of nutrients and may be useful on low-fat diet components. Journal of Aquatic Sciences Volume 15, April 2000, pp. 9-11 KEY WORDS: Nutritional changes, preserved shellfishes, Niger Delta.
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