29
MAR
2022

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
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30
MAR
2021

Nutritional and functional attributes of raw and grilled crabmeat

R.O. Moruf1*, M.A. Taiwo2, Q. Adebayo2 1Department of Fisheries and Aquaculture, Bayero University, Kano, Nigeria 2Department of Food Science and Technology, Federal University Dutsin-Ma, Nigeria (Manuscript received 4 November 2020; accepted for publication 15 February 2021) Abstract
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