Nutritive value of canned River Nile Crayfish (Procambarus clarkii) products

This study was carried out to utilize Crayfish (Procambarus clarkii) flesh to produce canned products i.e. control (with or without vegetables). To some extent, raw Crayfish meat contains high contents of protein (15.22%) and fat (1.29%). Canned Crayfish products have a high nutritional quality of protein and high nutritional value as indicated by the values of total indispensable amino acids (TIAAs), Indispensable amino acids index (IAAsI), biological value (B.V.%) and percentage satisfaction of indispensable amino acids upon consuming 150 g of the product (P.S./150 g%). The (GDR value) grams consumed to cover the daily requirements of indispensable amino acids for adult man were lower. Thermophilic bacteria were not detectable and TBC were within the Egyptian standard specification (E.O.S., 1990). The consumption of 150 g (one jar) of canned crayfish product covered the major minerals by about P (80–95%), Ca (72–92%), Mg (47–75%), Na (31–36%) and K (19–24%). Thus, canned Crayfish products under investigation had a high nutritional quality and acceptability as arranged in the following order, canned Crayfish with tomato sauce in green peas (CCP) was the best treatment, followed by canned Crayfish with tomato sauce in green beans (CCB) and canned Crayfish with tomato sauce (control) (CCC).