Development and nutritional analysis of crab crackers
This study was carried out to develop crab crackers with brackish water blue crab (Callinectes amnicola) and marine water crab (Portunus validus), to determine the nutritional composition, the sensory and physical attributes of the developed crackers. The nutritional composition of fresh C. amnicola and fresh P. validu swere determined.Three different ratios of handpicked crab meat to cassava starch (flour) were used in the formulation of crab crackers. Protein content was higher in P.validus (16.25%) compared to C.amnicola (15.70%), the lipid content was less than 1.00% in both crabs and moisture content was higher in C. amnicola.The protein content of the developed crab crackers increased with increase in the ratio of the crab meat, while reverse is the case in linear expansivity. It was observed that the developed crab crackers with crab meat to cassava starch ratio of 1:3 were generally accepted and significantly (P<0.05) different from all other formulations. There was no significant difference in the taste and crispiness of the crackers developed with both crab species. The development of sensory acceptable crab crackers of high nutritional value can be a strategy to increase crab consumption and improve the quality of the diet of children and adults.
Keywords: Crabs, crab crackers, nutritional composition, physical properties, sensory evaluation