Sustainable Food Production最新文献

{"title":"Effect of Substitution of Chicken Egg with Duck Egg on Biscuit Quality","authors":"F. M. Makinde, K. D. Awoyera, A. Oguntunji","doi":"10.18052/WWW.SCIPRESS.COM/SFP.5.38","DOIUrl":"https://doi.org/10.18052/WWW.SCIPRESS.COM/SFP.5.38","url":null,"abstract":"Abstract. Eggs are characterized  with  other components such  antioxidants, folic acid and other B vitamins, and unsaturated fats which might have beneficial effects on heart disease risk that counterbalance the small adverse effect of the eggs’ cholesterol content. A specific study of the effect of chicken egg and/or duck egg in biscuit production has allowed the determination of their respective effects on baking, chemical and sensorial properties. Five sample blends of chicken and duck eggs were made respectively from the following ratios: 0, 10:90, 20:80, 30:70, 40:60 and 50:50%, respectively. Baking and nutritional properties of samples of   biscuit were determined by standard methods, while sensory evaluation was also carried out. The results on the biscuit samples revealed the following ranges: baking properties (weight 14.53-14.85g, diameter 48.4-50.04mm, thickness 9.37-9.46mm, bulk density 0.61 to 0.82g/cm3 and spread ratio 5.12-5.37;  proximate parameters (moisture 3.22-4.78%, ash 0.64-1.74%, fibre 0.49-0.51%,  protein 9.4-12.9%,  fat 15.8-19.2%,  carbohydrate 62.4-68.8% and energy 397.67-411.85kcal/g). Biscuit samples contained varying amounts of calcium, phosphorus, potassium, magnesium, zinc and iron. Baking properties showed a decrease in the weight and thickness but increase in diameter and spread ratio of the biscuits with rising levels of substitution. . The chemical analysis results revealed that biscuit samples containing different levels of duck egg had significantly higher fat, ash and protein content but lower moisture and carbohydrate than the control. Mineral concentration was significantly affected (p≤0.05) by the substitution with duck egg in the biscuit formulations. The substitution of chicken egg with duck egg at a level of up to 40% produces biscuit without any negative effect in quality attributes and reasonable acceptance. Conclusively, the substitution of chicken egg with duck egg in biscuit production is an ideal approach to utilizing uncommon food ingredients. The use of duck egg produced biscuit with different characteristics and quality, depending on level of inclusion in the formulation, offering nutritious and healthy alternative to consumers.","PeriodicalId":171140,"journal":{"name":"Sustainable Food Production","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127276684","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessing Traditional and Sustainable Harvesting Methods on the Collection of Two Leading Non-Timber Forest Products - Griffonia simplicifolia and Xylopia aethiopica - In Liberia","authors":"Larry C. Hwang, H. Juliani, J. Simon","doi":"10.18052/WWW.SCIPRESS.COM/SFP.4.1","DOIUrl":"https://doi.org/10.18052/WWW.SCIPRESS.COM/SFP.4.1","url":null,"abstract":"Traditional harvesting methods of Non-Timber Forest Products (NTFP) are known to be destructive and/or wasteful that lead to reduction and sometimes depletion of the population and the biodiversity. Sustainable harvesting however is not only necessary for conservation of biodiversity, but also the livelihoods of many rural peoples in forest areas for their sustenance. Sustainable harvesting increasingly acknowledged as a conservation strategy can easily be employed for plants that require seeds harvest as product, such as Griffonia and Xylopia. The harvesting of these plant products requires a practical method and a change of behavior pattern towards sustainability. Change in behavior patterns with corresponding modifications in harvesting techniques can create a win-win strategy for harvesters and the biodiversity. The study describes current methods for harvesting two important Liberian plant species (Griffonia simplicifolia and Xylopia aethiopica) and suggested alternative (proposed sustainable) technique and their impact on the population in two harvesting seasons. In the first and second harvest seasons, using traditional methods, an average total of 34.6 kg of Xylopia and 22.7 kg of Griffonia pods were collected; while using alternative methods, an average total of 52.5 kg of Xylopia and 34.7kg of Griffonia pods were collected. Equally using the traditional method, an average total number of 87 trees of Xylopia and 85 vines of Griffonia were damaged, while an average total number of 12 trees of Xylopia and 10 vines of Griffonia were damaged using the ‘proposed sustainable’ method. Changes in behavior pattern of local collectors incorporating the ‘proposed sustainable’ alternative method of collection lead towards a win-win situation with added value of preservation.","PeriodicalId":171140,"journal":{"name":"Sustainable Food Production","volume":"24 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114683657","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Antifungal Potency of Essential Oil Components of African Ginger - Zingiber officinale (Roscoe)","authors":"A. A. Markson, N. N. Kalu, P. I. Akwaji","doi":"10.18052/WWW.SCIPRESS.COM/SFP.4.20","DOIUrl":"https://doi.org/10.18052/WWW.SCIPRESS.COM/SFP.4.20","url":null,"abstract":"The antifungal potency of essential oil ofzingiber officinale(Roscoe) (African Ginger) was investigated using the hyphal extension bioassay. The essential oil (vacuum distillate) was obtained through vacuum distillation. Gas chromatography-mass spectrometry analysis of the oil revealed 27 compounds with six compounds (1.8-Cineole, α-Pinene, Camphene, (E,E)-α-Fanesene, Geranial and Zingiberene) showing major biological activity. Results of antifungal screening of the bioactive blend from these compounds and vacuum distillate in comparison with four synthetic fungicides revealed that the bioactive blend was more effective against the test pathogen –Botryodiplodia theobromae(Pat.) in culture allowing the shortest hyphal lengths of 1.12cm, 0.28cm and 0.18cm at 50, 75 and 100μg/ml concentration compared with 3.39cm, 0.77cm and 0.28cm respectively obtained for forcelet (the best fungicide tested). Vacuum distillate was comparable (P<0.05) in performance to the bioactive blend. These two plant-based chemicals were persistent in their action againstB. theobromaeat all levels of concentration throughout the course of the experiment.","PeriodicalId":171140,"journal":{"name":"Sustainable Food Production","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128863226","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Microbiological Quality of Peanuts: From Field to Consumption","authors":"O. Uçkun, I. Var","doi":"10.18052/WWW.SCIPRESS.COM/SFP.4.31","DOIUrl":"https://doi.org/10.18052/WWW.SCIPRESS.COM/SFP.4.31","url":null,"abstract":"Peanuts, including shelled peanuts, unshelled peanuts and roasted peanuts which are ready to eat foods, recently appeared as possible sources of infection with foodborne bacteria besides the high levels of aflatoxins. Peanuts which are taken from harvest, storage and snack shops were evaluated for the presence of Listeria spp. and Salmonella spp; also total aerobic mesophilic bacteria, coliforms, E.coli. and yeasts and moulds, were enumerated.A total of 92 samples were found to be clean in terms of Salmonella and E-coli O157: H7, but only in 1 of the samples of shelled peanut taken from harvest found Listeria spp. Shelled peanut samples collected from harvest and storage were found to be contaminated in terms of microorganisms, however, microbiological contamination was found to be less in the samples obtained when the shells of the same specimens were removed.In addition, in terms of microorganisms it was observed that the shell free samples taken from storage were dirtier than the samples which was being removed the shell taken from storage. Shell-free (unpackaged) roasted peanuts samples purchased from the snack shops was found clean in terms of the pathogens. When salt and heat treatment applied over 4%, existing microorganisms can be damaged. Besides, the water activity value of the product can reduce the level of that microorganisms growth. Therefore, processed peanuts are safer in the environment in which they are stored, unless the relative humidity increase and is not subject to cross-contamination.","PeriodicalId":171140,"journal":{"name":"Sustainable Food Production","volume":"66 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"134405210","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Characteristics of Kombucha Fermentation from Different Substrates and Cytotoxicity of Tea Broth","authors":"Maria Elma Quiao-Won, F. Teves","doi":"10.18052/WWW.SCIPRESS.COM/SFP.4.11","DOIUrl":"https://doi.org/10.18052/WWW.SCIPRESS.COM/SFP.4.11","url":null,"abstract":"Kombucha is made from sweetened tea fermented by a symbiotic culture of bacteria and yeast consumed worldwide because of its potentially beneficial effects on health. However, there are only few studies on the safety of kombucha consumption that will establish it as a functional beverage. The present study compared, pH, temperature and sugar content of different tea mixtures of black or green tea as nitrogen sources and white and brown sugar as carbon sources in a 30-day fermentation period. A marked decrease in pH was observed throughout fermentation with Green tea-White (GW) sugar mixture showing the lowest recorded pH value of 2.37 on the 14th day of fermentation. Temperature is essential in the fermentation process and thus maintained at ambient 29±1°C. Black and green teas with white sugar (7°Brix) showed to have higher sugar level compared to tea mixtures with brown sugar (5°Brix). Brine Shrimp Lethality Assay was carried out to determine cytotoxicity of kombucha. The four substrate combinations have very low LC50 values with Black tea-Brown sugar (BB) mixture showing to have the lowest in both acute and chronic effects (0.073 ppm and 0.101 ppm, respectively). This indicates safety of kombucha for consumption.","PeriodicalId":171140,"journal":{"name":"Sustainable Food Production","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122006874","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A Review on the Quality of Palm Oil (Elaeis guineensis) Produced Locally in Imo State, Nigeria","authors":"Enyoh Christian Ebere, V. A. Wirnkor, E. Chinedu, Verla Evelyn Ngozi","doi":"10.18052/WWW.SCIPRESS.COM/SFP.4.40","DOIUrl":"https://doi.org/10.18052/WWW.SCIPRESS.COM/SFP.4.40","url":null,"abstract":"Over 70 % inhabitants of Imo state pend on palm oil for their cooking, frying etc. The study reviews available data on palm oil quality produced locally in Imo state with a view of providing up-to-date information and identify research gaps that could have health consequences on consumers. Peer reviewed scientific articles were reviewed and a meta-analysis of four different scientific research databases, PubMed, Web of Science, Google Scholar and Directory for OpenAccess Journals was conducted. The result showed that palm oil produced locally in Imo state has average of pH (4.73), acid value (28.3 mg/KOH), FFA (14.15 mg/KOH), smoke point (115C), iodine value (1.68 wijj’s), saponification value (197.07 mgKOH/g), ester value (168.77), moisture content (0.44 %), density (0.89 g/ml), SG (0.91), peroxide value (17.75 mEq./kg), refractive index (1.46 Bx) and viscocity (60.04 cps). Overall palm oil is highly degraded and of poor quality since major quality indicators are not within Nigerian Industrial Standard and Standard Organization of Nigeria. Also, there is a dearth of information/data available on quality of palm oil produced locally in Imo state especially on its microbial status. Food scientist should look in that direction to enhance proper understanding of the quality of palm oil. Introduction Palm oil is an edible oil, reddish in colour derived from the fruits of the oil palm Elaeis guineensis, which is indigenous in West Africa [1-3]. The oil palm tree is a perennial tree crop, which produces the highest quantity of oil when compared to other oil producing plants [4-5]. The crop is unique in that it produces two types of oil. The fleshy mesocarp produces palm oil, which is used mainly for its edible properties and the kernel produces palm kernel oil, which has wide application in the oleochemical industry [5-6]. Palm oil consumption in 2015 was estimated at 35% globally [7] making it the highest consumed vegetable oil. Like most vegetable oils, palm oil is mainly composed of triglycerides or triacylglycerols which represent 95% of the total weight constituents [8-9]. It also contains minor compounds such as diacylglycerol, mono glycerol and free fatty acids (FFA) issued from the biosynthesis and / or hydrolysis of triacylglycerols, sterol, tocopherol, pigments and metal ions are also represented [10]. The majority of fatty acids are palmitic acid followed by oleic acid [11-13]. The benefits of palm oil are numerous and at the same time it present health implications from use of poor palm oil. The janus behavior of palm oil is majorly due to its chemistry. Certain properties make it deteriorate faster and so could constitute a health problem when consumed. Palm oil has been used in food preparation for over 5,000 years [14]. The nutritional and health implications have been reviewed and well documented [14-15]. Palm oil has good resistance to oxidative deterioration and its better ability to withstand high temperatures has made it so useful i","PeriodicalId":171140,"journal":{"name":"Sustainable Food Production","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-12-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122630835","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of Climate Change Impact on Sorghum Production in Machakos County","authors":"E. Bosire, F. Karanja, G. Ouma, W. Gitau","doi":"10.18052/WWW.SCIPRESS.COM/SFP.3.25","DOIUrl":"https://doi.org/10.18052/WWW.SCIPRESS.COM/SFP.3.25","url":null,"abstract":"The APSIM (Agricultural Production Systems sIMulator) model was used to assess the impact of climate change on sorghum production in the semi arid low lands of Machakos County under three future scenarios of climate change (2010-2039, 2040-2069 and 2070-2099) using two Representative Concentration Pathways (RCPs): RCP 4.5 and RCP 8.5. The APSIM model was calibrated and evaluated using field experimental data obtained from a two-year experiment (2014 to 2015) of sorghum parameters carried out at Kenya Agricultural and Livestock Research Organization (KALRO) in Katumani. Model evaluation shows that APSIM sorghum model was capable in quantifying the response of sorghum to nitrogen (N). The values of root mean square error obtained were low for all the sorghum parameters studied. Higher values of modified index of agreement showed more precise simulation of total biomass and grain yield. The observed and simulated sorghum parameters for both cultivars during the long and short growing seasons depicted good correlation with r2values ranging between 45 % and 99%. Across all the GCMs projected mean changes on phenological dates (days to 50% flowering and physiological maturity) showed a consistent decline for both sorghum varieties during the long and short growing seasons with the application of different rates of fertilizer. These trends were more manifested in the RCP8.5 than RCP4.5 and in the end century (2071-2100) of the simulation. With the RCP8.5 flowering dates reduced by 24 and 28 days and the crop cycle duration shrinked by 35 and 38 days in the end century (2071-2100) for gadam and seredo, respectively. There was slight increase or decrease in biomass for both varieties under climate change with no fertilizer application. However, with application of 50kgha-1N, there was a slight increase of biomass. It has been noted that under changing climate sorghum grain yields will constantly increase for both cultivars over the three future time periods with almost 85.3% increase as we approach the end of the century (2070-2099). The extent of yield change was higher for seredo than for gadam.","PeriodicalId":171140,"journal":{"name":"Sustainable Food Production","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124322811","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Heavy Metal Contamination of Selected Vegetables from Crude Oil and Non Crude Oil-Producing States in Nigeria: A Comparative Study","authors":"M. A. Okonkwo, U. Onyechi, C. Anukwuorji, P. C. Chukwunwe, J. C. Sopuru","doi":"10.18052/WWW.SCIPRESS.COM/SFP.3.1","DOIUrl":"https://doi.org/10.18052/WWW.SCIPRESS.COM/SFP.3.1","url":null,"abstract":"The aim of this study was to investigate and compare the heavy metal (HM) concentrations of selected vegetables harvested from crude oil-producing Rivers State and non-oil-producing Enugu State in Nigeria. Four vegetables;Telfaria occidentialis, Talinum triangulare, Ocimium gratissimum, and Murraya koenigii,were obtained from local farms in local government areas (LGAs) selected, each from the 3 senatorial zones in each state.The chemical analysis in mg/100g of the heavy metals (HMs) was conducted using standard methods. There mean values varied in the order: lead (Pb) > cadmium (Cd) > mercury (Hg) in mg/100g. Vegetable samples harvested from Rivers State had the highest toxicity level for both Pb (0.19 to 0.34) and Hg (0.01 to 0.03), while samples harvested from Enugu State had the highest toxicity level for Cd (0.07 to 0.25). The mean Pb contents forOcimium gratissimum(0.27) andTalinum triangulare(0.26), harvested from Rivers States were significantly (p < 0.05) higher than their counterparts harvested from Enugu State (0.19 and 0.21, respectively). Mercury had the least mean value than Pb and Cd in all the locations. All the vegetables from all the localities in this study had toxic levels of HM much above the FAO/WHO acceptable limits; 0.03 mg/100g for Pb, and 0.02 mg/100g for Cd in foods and 0.0001 mg/100g for Hg in mineral water. It can therefore be said that the public health importance for increased consumption of fruits and vegetables may equally mean increased HM consumption and bioaccumulation for the population in Rivers and Enugu States.","PeriodicalId":171140,"journal":{"name":"Sustainable Food Production","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124474289","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Chicken Meat, Beef and Vegetables: Potential Sources of Campylobacter jejuni Contamination in Imo State, Nigeria","authors":"S. Adeleye, W. Braide, E. Chinakwe, Chimdi E. Esonu, C. Uzoh","doi":"10.18052/WWW.SCIPRESS.COM/SFP.3.63","DOIUrl":"https://doi.org/10.18052/WWW.SCIPRESS.COM/SFP.3.63","url":null,"abstract":"This work was carried out to determine the incidence ofCampylobacter jejuniin selected food products in Imo state, Nigeria. Unprocessed Chicken meat, Beef and processed salad vegetables (diced Carrots and cabbage) were assessed for the incidence ofCampylobacter jejuni. 600 samples were collected between August, 2017-December, 2017 from selected local Markets. TheCampylobacter jejuniwas characterized using relevant biochemical test, growth characteristics and antimicrobial susceptibility and the results were read off using ABIS online showing 99% similarity with 65% accuracy. Results show that chicken samples isolated from Ihiagwa and relief markets were positive toCampylobacter jejuniwith a 96% and 95% incidence respectively. More beef samples from Relief market were positive compared to those from Ihiagwa market with 56% and 43% incidence respectively. On the other hand higher incidence was reported for the salad vegetables from Relief market than those from Ihiagwa market with values of 22% and 16% respectively. Also most samples from Relief Market had higher microbial load than samples from Ihiagwa market. This work stresses the need for routine checks on meat sold in markets and also recommends proper processing of meat and vegetable samples before consumption.","PeriodicalId":171140,"journal":{"name":"Sustainable Food Production","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115731614","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Proximate, Mineral, Vitamin Compositions, Mineral Safety Index and Mineral Ratios of the Flesh of Heterosexual Pairs of Neopetrolisthes maculatus","authors":"E. Adeyeye, Adubiaro Habibat Omolara","doi":"10.18052/WWW.SCIPRESS.COM/SFP.3.46","DOIUrl":"https://doi.org/10.18052/WWW.SCIPRESS.COM/SFP.3.46","url":null,"abstract":"The flesh of female and maleNeopetrolisthesmaculatuswas used for the determination of proximate, minerals, vitamins compositions, mineral safety index (MSI) and mineral ratios (MRs). The values of crude fat, carbohydrate, total ash, moisture and fatty acid were more concentrated in the female than male sample. These parameters: crude protein, carbohydrate, total ash and moisture were relatively high in both samples. The coefficient of variation percent (CV %) values ranged between 2.57 - 10.9 showing the value variations to be low. Both the total metabolisable energy and utilizable energy due to protein were higher in male than in female as shown: 1078 kJ 100g-1(male) >1055 kJ100g-1(female) and 41.3 (male) > 38.8 (female). All the mineral levels in the female sample were higher than in the male sample. These minerals were of high concentration (mg 100g-1) in the samples: Cu (15.9 - 16.3), Mn (5.73 - 6.21), Ca (542 – 562), Mg (652 – 682), K (317 – 329), Na (395 – 413) and P (1132 – 1143). Most of the mineral ratios were very low when compared to the ideal, those that were high were much higher than the ideal, and they were: Ca/Pb (492631 – 562195; ideal (id) = 84.0), Fe/Pb (1685-2083; id =4.40) and K/Co (1919-2082; id =2000) but values in Zn/Cd and Fe/Co were high but lower than the ideal values as shown: Zn/Cd (207 – 238; id =500) and Fe/Co (12.2-12.2; id =440). High mineral ratios were mainly observed in ratios involving trace elements. Mineral safety index of major concern in nutrition was observed in Mg and Cu in both samples. However the MSI aberration was more pronounced in the female than in the male. In the vitamin profiles niacin (B3) was the only vitamin higher in value in male than female out of eleven vitamin parameters determined. B3in male was just 3.48% greater than in female whereas vitamins that had higher values in female than in male had higher percentage values that ranged between 4.22 - 15.0. All these parameters were significantly different at r= 0.01between the two samples: proximate, percentage energy distribution, mineral, mineral ratios and vitamin composition. On pairwise comparison, the parameters determined were more concentrated in the female that the male; this could be due to the biological function of the female as a “mother crab”.","PeriodicalId":171140,"journal":{"name":"Sustainable Food Production","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2018-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125090418","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}