Nutritional Profile of Commonly Consumed Shrimps in Rivers State, Nigeria

Abstract

In Nigeria, shrimps, commonly referred to as crayfish, represent a highly nutritious food source offering substantial amounts of protein, essential fatty acids, vitamins, and minerals, thus contributing significantly to dietary needs. Shrimps and other marine species are crucial to the global food supply, economically valuable and nutritionally beneficial. The study aims to examine the nutritional profile of commonly consumed shrimps in Rivers State, Nigeria. This research compared the nutritional and anti-nutritional profile of two shrimp species, L. setiferus and L. stylirostris, harvested from Isaka Creek, Port Harcourt. Fresh shrimps were purchased from fishermen and dried at the Creek, then transported to the laboratory for analysis. Shrimp species were prepared, labelled and ground into powder form using a mortar and pestle. Using standard analytical methods, Proximate composition, Vitamins, Amino acids, Fatty acids and Anti-nutrients were determined. Statistical analysis (one-way ANOVA) revealed significant variations (p <0.05) between species in nutritional and anti-nutritional levels. L. setiferus exhibited higher values of Protein (18.41%-14.99%), Fibre (3.40%-1.93%) and Moisture content (7.64%-10.53%), whereas L. stylirostris was higher in Carbohydrates (72.55%- 64.66%) and Lipids (1.14%-0.87%). L. setiferus demonstrated superior concentration of Vitamin C (6.594-3.820mg/100g), Vitamin A (0.092-0.062mg/100g), Vitamin K (0.247-0.122mg/100g) and some B-Vitamins (including B3, B6 and B7) compared to L. stylirostris. L. setiferus also showed elevated values of saturated fatty acids (including Caprylic, Lauric, Palmitic and Arachidic acids) and key anti-nutrients such as Saponins and Flavonoids. Conversely, L. stylirostris revealed a superior profile in essential and non-essential amino acids (including Leucine, Isoleucine, Methionine, Lysine, Tryptophan, Histidine) with significant amounts of unsaturated fatty acids and elevated levels of Phytate and Lectins. This study provides a strong nutritional foundation considering species-specific differences in nutrient and anti-nutrient availability, which is important for the optimal use of these shrimps in various feeding strategies. Future studies should focus on optimising processing and storage methods, exploring seasonal variations, and investigating the impact of environmental factors on their nutritional composition to fully harness their potential.