Evaluation of Proximate, Fatty Acids, Amino Acids and Total Cholesterol Contents of Selected Decapod Crustaceans from Badagry Creek, Lagos, Nigeria

Three decapod crustaceans (Penaeus notalis, Procambarus clarkii and Callinectes pallidus) were selected in this study due to their low cost and wide distribution across tropical and temperate regions of the world. The proximate, fatty acids, amino acids and total cholesterol contents of Penaeus notalis, Procambarus clarkii and Callinectes pallidus from Badagry Creek, Lagos, Nigeria were evaluated for their nutritional importance in diet and to human health especially as the demand for these resources is increasing worldwide due to increase in human population, low cost and nutritional benefits. The proximate composition of the selected crustaceans was determined using standard methods of analysis, the cholesterol content was determined using enzymatic kit method, the fatty acid composition was analysed using Gas Chromatography- Mass Spectrophotometer and the amino acid composition was analysed using Amino Acid Analyzer. The proximate composition (moisture, crude fat, crude fibre, crude protein, ash and carbohydrate contents) analysed showed significant difference (p<0.05) among the three selected crustaceans studied, so also the cholesterol content. All the fatty acids in the results obtained except (Palmitic acid (C16:0), magaric acid (C17:0), myristoleic acid (C14:1), (C18:1n-9t), (C22:1n-9), cetoleic acid (C22:1n11c), C18:2n-6t, rumenic acid (C18:2n-7), γ-Linolenic acid (GLA) (C18:3n-6), eicosatrienoic acid (ETE) (C20:3n-3), docosadienoic acid (C22:2n-6) and docosapentaenoic acid (DPA) (C22:5n-3)) showed significant difference (p<0.05). All the essential amino acids indicated significant difference (p<0.05). Moreover, all the non-essential amino acids except cystine were also significantly difference (p<0.05) among the three selected crustaceans. This study revealed that all the selected decapod crustaceans studied are good source of high quality protein, essential amino acids, low cholesterol levels, omega 3 and 6 polyunsaturated fatty acids thereby making them of high nutritional benefits to consumers.