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

Bulletin of the National Research Centre

Table 5 Energy value contributed by nutrients in raw and steamed African Mud Creeper,T. fuscatus var radula

Parameter	Unit	Raw	Steamed	Mean	SD	CV%
Total energy E	kJ 100 g⁻¹	1267	1238	1252.16	20.70	1.65
Total energy E	kcal 100 g⁻¹	300	292	295.52	5.63	1.90
PEF	% (kJ 100 g⁻¹)	11.8(180)	3(45)	7.4	6.22	84.09
PEF	% kcal 100 g⁻¹	12.1(44)	3.1(11)	7.6	6.36	83.74
PEC	% (kJ 100 g⁻¹)	18.2(278)	27.4(410)	22.8	6.51	28.53
PEC	% kcal 100 g⁻¹	18(65)	27.2(96)	22.6	6.51	28.78
PEP	% (kJ 100 g⁻¹)	53.1(809)	52.3(783)	52.7	0.57	1.07
PEP	% kcal 100 g⁻¹	52.6(190)	51.9(184)	52.25	0.49	0.95
UEDP%	kJ	31.86	31.37	31.62	0.35	1.1
UEDP%	kcal	31.56	31.13	31.35	0.3	0.97

Total energy (TE), proportion of total energy due to fat (PEF), proportion of total energy due to carbohydrate (PEC), proportion of total energy due to protein(PEP), utilization of energy value due to protein (UEDP%), standard deviation (SD), coefficient of variation per cent (CV%)