Nutritional and Functional Properties of African Wild Antelope (Antilocapra americana) Meat
Chemical Science International Journal · pp. 546–553 · Published 25 Mar 2014
10.9734/ACSJ/2014/7404Abstract
The study attempts to evaluate the nutritional composition of African wild antelope (Antelocapra americana). The data revealed that antelope meat contained high amount of crude protein (24.76g/100g), fat (5.32g/100g),moisture (8.08g/100g) and ash (4.67g/100g) respectively. Potassium was the most abundant mineral with the value of 292.22mg/100g followed by sodium (261.01mg/100g). Phytate was found to be the highest anti-nutrient with the value of 47.0 mg/g while oxalate was the least with the value of 0.27 mg/g. The sample exhibits water absorption capacity of 360.0%, emulsion capacity (47.36%) and least gelation concentration of 6%w/v. Glutamic acid was the most concentrated amino acid (13.2g/100g) in the sample while cystine was the least abundant amino acid (0.99g/100g protein).
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Cited by 1
N. van Vliet, J. Nguinguiri, D. Cornélis · CGSPace A Repository of Agricultural Research Outputs (Consultative Group for International Agricultural Research) · 2017
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