Biochemical and nutritional evaluation of Egreria radiata (clam), a delicacy of some riverine peasant populations in Nigeria

• Published in: Food chemistry Vol. 24; no. 1; pp. 21 - 27
• Main Authors: Ifon, E.T., Umoh, I.B.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 1987; Elsevier
• Subjects: Biological and medical sciences; Fish and seafood industries; Food industries; Freshwater; Fundamental and applied biological sciences. Psychology; Nigeria; Chemical composition; Invertebrata; Mollusca; Clam; Nutritive value
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/0308-8146(87)90080-X

Proximate, mineral and amino acid analyses of the edible portion of clam (Egreria radiata), a delicacy of some riverine peasant populations in Nigeria, were carried out. The protein quality of the delicacy was also evaluated in a rat bioassay. Crude protein content was 61·0 ± 0·81%; crude fat, 19·0 ± 0·33%; carbohydrate, 1·40 ± 0·02%; crude fibre, 0·40 ± 0·00%, and ash, 17·4 ± 0·51%. Among the essential amino acids assayed, valine, with a chemical score of 37·5%, appeared to be the most limiting, as others had scores of over 55%, when compared with the essential amino acid pattern of whole hen's egg. Elemental analyses showed that, of the trace elements, clam was rich in iron, zinc and manganese, and also contained reasonable amounts of other elements. The PER, NPU, TD and BV were 2·55 ± 0·35, 65·7 ± 1·80, 85·3 ± 3·90 and 77·1 ± 3·35, respectively. These values compared reasonably well with those for whole hen's egg. The high nutritional qualities of the edible portion of clam justify its consumption and also recommend its wider use as a cheap good source of animal protein.