Nutritional assessment and antioxidant potential of selected meat types consumed in Owhelogbo, Delta State, Nigeria
J. Owheruo,
G. Edo,
P. Akpoghelie,
A. Faturoti,
E. Isoje,
U. Igbuku,
E. Oghroro,
D. Ahmed,
E. Yousif,
Kh. Zainulabdeen,
A. Mohammed,
A. Essaghah,
H. Umar https://doi.org/10.21323/2414-438X-2024-9-4-343-359
Аннотация
The present study aims at evaluating the nutritional value and antioxidant potential of various meat types (beef, pork, chicken, catfish and snails) consumed in Owhelogbo, community in Isoko Local Government, Delta State, Nigeria. The different meat samples were analyzed for nutritional composition and antioxidant properties. The results obtained show that the protein content varied from 20.09 to 61.74%, while the fat content varied from 2.00 to 12.08%. The calcium content ranged from 10.30 to 143.73 mg/100 g, while the phosphorous content ranged from 100.85 to 300.11 mg/100g. The linoleic acid content was in a range from 10.91 to 29.54%, while the linolenic acid content ranged from 0.84 to 5.53%. The content of vitamin A and vitamin D varied from 4.61 to 110.69 µg/100g and 2.15 to 18.05 µg/100g, respectively. The DPPH free radical scavenging ability and FRAP inhibitory activities of the different meat types ranged from 50.84 to 65.64% and 0.88 to 1.59%, respectively. The levels of high density lipoprotein and low density lipoprotein were in a range from 13.34 to 21.90 mg/dL and 2.30 to 5.59 mg/dL, respectively. The level of low density lipoprotein was the lowest in snail meat (SN), which suggests that it may be useful in managing obesity and preventing disorders linked to lipids. Consequently, the results conclude that snail meat may be a more valuable and innovative source of animal protein than beef, pork, chicken, and catfish.
Об авторах
J. Owheruo
Delta State University of Science and Technology;
School of Agriculture and Agricultural Technology, Department of Food Science and Technology, Federal University of Technology
Нигерия
Нигерия
G. Edo
Delta State University of Science and Technology;
Department of Chemistry, College of Sciences, Al-Nahrain University
Нигерия
Нигерия
P. Akpoghelie
Delta State University of Science and Technology
Нигерия
Нигерия
A. Faturoti
School of Agriculture, Food and Natural Resources, Department of Food Science and Technology, Olusegun Agagu University of Science and Technology
Нигерия
Нигерия
E. Isoje
Delta State University of Science and Technology
Нигерия
Нигерия
U. Igbuku
Delta State University of Science and Technology
Нигерия
Нигерия
E. Oghroro
Faculty of Science, Department of Petroleum Chemistry, Delta State University of Science and Technology
Нигерия
Нигерия
D. Ahmed
Middle Technical University
Ирак
Ирак
E. Yousif
Al-Nahrain University
Ирак
Ирак
Kh. Zainulabdeen
Delta State University of Science and Technology
Нигерия
Нигерия
A. Mohammed
Higher Institute of Forensic Sciences, Al-Nahrain University
Ирак
Ирак
A. Essaghah
Delta State University of Science and Technology
Нигерия
Нигерия
H. Umar
Operational Research Centre in Healthcare, Near East University
Кипр
Кипр
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, , , , , , , , , , , , . Теория и практика переработки мяса. 2024;9(4):343-359. https://doi.org/10.21323/2414-438X-2024-9-4-343-359
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Owheruo J.O., Edo G.I., Akpoghelie P.O., Faturoti A.O., Isoje E.F., Igbuku U.A., Oghroro E.E., Ahmed D.S., Yousif E., Zainulabdeen Kh., Mohammed A.A., Essaghah A.E., Umar H. Nutritional assessment and antioxidant potential of selected meat types consumed in Owhelogbo, Delta State, Nigeria. Theory and practice of meat processing. 2024;9(4):343-359. (In Russ.) https://doi.org/10.21323/2414-438X-2024-9-4-343-359
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