Skip to main content

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
Back to article page