Effect of Smoke Drying on Proximate Composition and Some Heavy Metals in Shrimp and Oyster from Buguma Creek, Rivers State, Nigeria

Abstract

This study was carried out to determine the proximate composition and some heavy metals (Lead, Zinc, Copper, Cadmium) accumulation in shrimps and oysters from Buguma creek and to evaluate to what extent the changes in proximate composition and these heavy metals accumulation in shrimp (Penaeus notialis) and oyster (Crassostrea gasar) before and after smoke drying. Hot smoking method was used. The values obtained from proximate analysis of smoke dried shrimps and oysters were moisture (14.90 and 25.90) %, Ash (12.64 and 8.35) %, Protein (51.17and 56.41) %, Fat (10.13 and 6.93) %, Fiber (4.59% and 1.03%) and carbohydrate (2.22 and 3.81) % respectively. Data was analyzed using ANOVA and t-test. Results showed a significant difference (p < 0.05) between the fresh and smoked samples. Heavy metal accumulation of smoke dried shrimp and oyster were Zinc (0.11 and 0.86) ppm, copper (1.04 and 1.82) ppm, lead (0.12 and 0.50) ppm and Cadmium (0.30 and 0.21) ppm respectively. There was no significant difference of the fresh and smoke dried shrimp and oyster. The results also showed an increase in the proximate parameters after smoke drying except moisture. Zinc, lead and cadmium were within the W.H.O. permissible limit but copper was above the limit.