PROXIMATE AND MINERAL ANALYSIS OF EDIBLE PART OF PERIWINKLE (Turritella communis)

ABSTRACT

Edible part of Periwinkle Turritella communis was analysed for its promixate chemical composition and minerals in both raw and boiled samples.

The raw samples moisture content is 15.5; Ash content is 16.0, crude fat is 18.8; crude Fibre is 0; crude protein is 36.94 and carbohydrate is 12.76. The minerals present in the raw sample are manganese, magnesium, calcium, lead, Iron and Zinc. There values in ppm are 0.43, 9.64, 2.62, 9.71, 14.7 and 0.11 respectively.

In the boiled sample, moisture content is 12.0; Ash content is 12.0; crude fat 4.74; crude fibre is 3.0; crude protein is 63.88 and carbohydrate is 4.38. The minerals present are manganese, magnesium, calcium, iron and zinc with their values in ppm 1.29,13.07, 1.54, 5.7 and 0.06 respectively.

TABLE OF CONTENTS

Certification.. iii

Dedication.. iv

Acknowledgementv

Abstractvii

Table of Contents. viii

CHAPTER ONE.. 1

1.0 Introduction.. 1

1.1 Type of Periwinkle. 2

1.2 Tower Shell Periwinkle Turritella communis3

1.2.1 Identification.. 3

1.2.2 Habitat4

1.2.3 Feeding. 4

1.2.4 Reproduction.. 5

1.2.5 Protection.. 5

1.3 Uses. 5

1.4 Scope of Study. 6

1.6 Aims and Objectives. 6

1.7 Definition of Terms. 6

1.7.1 Proximate Analysis. 6

1.7.2 Moisture Content6

1.7.3 Ash Content7

1.7.4 Crude Fat7

1.7.5 Crude Fibre. 8

1.7.6 Crude Protein.. 8

1.7.7 Carbohydrate. 9

1.7.8 Mineral Content9

CHAPTER TWO.. 10

2.0 Literature Review.. 10

2.1 Physiological Effect of the Mineral Element Content12

2.1.1 Iron Fe12

2.1.3 Zinc Zn13

2.1.4 Magnesium Mg13

2.1.5 Calcium Ca14

2.1.6 Copper Cu14

2.1.7 Potassium K14

2.2 Review of Analytical Techniques of Metal Analysis. 15

2.3 Atomic Absorption Spectrophotometer16

2.3.1 Principle. 17

CHAPTER THREE.. 19

3.0 Materials and Methodology. 19

3.1 Sample Collection and Preparation.. 19

3.2 Equipment and Apparatus. 19

3.3 Reagents. 21

3.4 Methodology. 21

3.4.1 Moisture Content Determination.. 21

3.4.2 Ash Contents Determination.. 22

3.4.3 Crude Fat Determination.. 24

3.4.4 Crude Fibre Determination.. 25

3.4.5 Crude Protein Determination.. 27

3.4.6 Carbohydrate Content Determination.. 29

3.4.7 Mineral Content Determination.. 30

CHAPTER FOUR.. 31

4.0 Result and Discussion.. 31

4.1 Result31

4.2 Discussion.. 32

4.2.1 Proximate Composition.. 32

4.2.2 Mineral Composition.. 34

4.2.3 Comparism Effect of Cooking35

CHAPTER FIVE.. 38

5.0 Conclusion and Recommendations. 38

5.1 Conclusion.. 38

5.2 Recommendation.. 38

References. 39