Functional potential of the edible portion in wild and cultured crabs

R.O. Moruf*

Department of Fisheries and Aquaculture, Faculty of Agriculture, Bayero University, Kano, Nigeria

(Manuscript received 27 September 2021; accepted for publication 6 January 2022)

Abstract. Crab proteins can be utilized as additives in baking items, as well as contributing to the nutritional content of dishes. The edible portion’s functional potential in wild and cultivated crabs (Cardisoma armatum) was determined using standard methods. In addition to water absorption capacity, both wild and cultivated female crabs had an encouragingly high swelling power of 269.30±24.26% and 238.78±3.25%, respectively. In combined sexes, there were higher percentages (%) of water absorption capacity (135.46), oil absorption capacity (74.27), emulsion stability (42.90), foam capacity (5.32), foam stability (40.25), dispersibility (10.01), swelling power (269.93) and solubility (3.33) in the edible portion of wild C. armatum. The cultured crabs showed higher values of packed bulk density (0.83 g.ml-1), loose bulk density (0.47 g.ml-1) and specific gravity (0.49 g.ml-1) while the wild crabs had better emulsion capacity (1.94 ml.g-1). The functional potential of the edible portion in wild and cultured crabs showed no significant differences (p<0.05). High functional solubility of the crab edible portion indicates potential applications in formulated food systems by providing attractive appearance and smooth mouthfeel to the product.