Comparative Assessment Of Iodine, Zinc, Iron And Copper In Seafoods (Shrimps, Crabs And Periwinkles)

ABSTRACT

The study assessed the iodine, zinc, iron and copper content of the selected seafoods (crabs, shrimps and periwinkles). The seafoods obtained from Oron main market in Oron Local Government Area, Akwa Ibom State were processed, cooked and analysed for their proximate and mineral composition. The cooked seafoods had the highest protein (22.09%); fibre (53.00%) and moisture ((23.10%) values when compared to the raw samples (18.59%), (45.50%) and (20.85%) respectively. There were decreases in carbohydrate (66.85%), ash (5.50%) and fat (5.02%) content of the cooked samples too when compared to the fresh samples with (67.58%), (7.06%) and (6.26%). Fresh seafoods had least amount of iron (483.13mg), zinc (8.57mg) and iodine (1.97mg) in comparison to the cooked samples that had iron (502.38mg), zinc (13.57mg) and iodine (2.52mg).