US EPA

8213686 

Journal Article 

Chemical, functional and amino acid composition of periwinkle (Tympanotonus fuscatus var radula) meat 

Ogungbenle, NH; Omowole, BM 

2012 

13 

2 

128-132 

English 

The proximate, nutritionally valuable minerals, functional properties and amino acids composition of periwinkle (Tympanotonus fuscatus var radula) meat were studied. The results showed that the sample contains 9.56% ash, 13.45% moisture, 74.74% protein, 1.32% fat, 0.74% crude fibre and 0.18% carbohydrate. The highest mineral was magnesium with 176.86mg per 100g sample, followed by sodium with 90mg per 100g sample while the sample was low in manganese and zinc. There was no detection of lead in the sample. The protein solubility was found to have minimum solubility at pH 4 and maximum at pH 2. The sample also contains 100% water absorption capacity, 250% oil absorption capacity, 6% foaming capacity, 83.3% emulsion capacity and 2.00% w/v least gelation concentration. The total amino acid amounts to 770.3mg/g crude protein while the total essential amino acid amounts to 357.3 mg/g crude protein. 

Amino acid; Chemical; Functional; Periwinkle