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Table 1 Percentage proximate composition in raw and steamed flesh of African Mud Creeper, T. fuscatus var radula

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

Proximate Raw (g/100 g) Steamed (g/100 g) p value SD CV% D % D
Moisture 17.61 ± 0.05 16.33 ± 0.07 0.16 0.91 5.33 1.28 7.27
Protein 47.61 ± 0.01 46.04 ± 0.01 0.19 1.11 2.37 1.57 3.3
Crude fat 4.86 ± 0.77 1.22 ± 0.09 0.09 2.57 84.67 3.64 74.9
Crude fiber 0.64 ± 0.05 0.11 ± 0.07 0.04* 0.37 99.94 0.53 82.81
Total ash 12.95 ± 0.01 12.20 ± 0.05 0.25 0.53 4.22 0.75 5.79
Carbohydrate 16.33 ± 0.61 24.10 ± 0.57 0.08 5.49 27.18 − 7.77 − 47.58
  1. Standard deviation (SD), coefficient of variation per cent (CV %), difference between raw and cooked (D), percentage difference (D). p < 0.05 indicate significant difference
  2. *significant difference