A COMPARATIVE EVALUATION OF NUTRITIONAL PROFILE OF SMOKE CRAYFISH, ASTACUS ASTACUS AND STAR MAGGI CUBES USED AS CONDIMENTS IN HUMAN NUTRITION

A COMPARATIVE EVALUATION OF NUTRITIONAL PROFILE OF SMOKE CRAYFISH, ASTACUS ASTACUS AND STAR MAGGI CUBES USED AS CONDIMENTS IN HUMAN NUTRITION

CHAPTER ONE

1.0     INTRODUCTION

1.1     Background of the Study

The crayfish, (Astarcus astarcus), a member of the family: Astacidae. It is widely introduced in the inland waters. Also inhabit various habitats such as rivers, ponds and lakes and estuary (Lovery and Koksal, 1988). They exist naturally in many lakes, reservoirs and rivers. Crayfish is one of the species of the crustacean species which has a high economic value.

Crayfish are usually prepared for consumption by smoking and can occasionally be preserved by sun-drying; it is a common delicacy in the diet, among the people from the south to western Nigeria. They may also be available at all the seasons and are relatively cheap, affordable and suitable to supply adequate nutrients to cater for infants estimated daily nutrients requirements to eradicate Protein Energy Malnutrition (PEM) in the developing countries (Aeidiary and Kocatas, 1970). Crayfish is classified as an animal polypeptide. The amounts of 36-45 percent of crude protein in the fresh water crustacean; resembling small lobster was reported to have high nutritive value with a superior higher value, true digestibility, net protein utilization, high content of essential amino acid, and protein efficiency is favuorable, compound to casein (FAO and WHO, 1985).

Nutritional information of crayfish has been highlighted to contain total fat of 1g saturated fat 0g. Cholesterol 0g, 126mg, compared to one egg of 200mg, sodium 170mg, dietary fiber 0mg, sugar 0mg, calories of 80mg compared to beef 242mg calories (Nahid and Fayzra, 2009, SWAHN 2004). In addition, health benefit of crayfish include supply of Vitamin D and A, mineral element such as calcium, potassium, copper, zinc and iodine, (Nahid and Fayzra 2009; SWAHN, 2004). However, crayfish and maggi often serve the same purpose as food condiments. Nevertheless, a lot has been said about maggi cubes in the Nigerian market, but the nutritional composition is not sufficiently clear, Maggi cube is made from soybean, iodised salt, chilli paper, onion, com starch, monosodium glutamate, palm olein, colour caramel, lovage and-wait for it-sugar.

This work is aimed to investigate the nutritional profiles of maggi cube and crayfish which are widely used as condiments in meals from the South to Western Nigeria.

1.2     Aim and Objectives of the study

The main purpose of this study is to examine nutritional profile of crayfish and star maggi cubes as condiments in food.

The objectives include;

1. To evaluate the proximate composition of crayfish and star maggi cubes.
2. To compare the nutritional profile of the two samples.

iii.      To create awareness on the use of crayfish as natural foods over maggi that is already settled.

1.3     Scope and Limitation of the study

The scope of this study covers the evaluation of nutritional profile of smoke crayfish, Astacus astarcus and star maggi cubes used as condiments in human nutrition. The shortness of research period and poor finances were the major constraints.