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Abstract
This research comparatively evaluated the nutritional content of smoked crayfish (Astacus astacus), Knorr cube and Maggi cube used as condiments. The samples were analysed for vitamins, protein, carbohydrates, ash, fat, fibre and selected minerals. Results for crayfish, Knorr and Maggi were: moisture 5.47%, 8.00% and 8.32%; ash 10.73%, 12.71% and 12.55%; fat 2.00%, 6.00% and 6.00%; fibre 2.43%, 3.00% and 3.11%; protein 73.66%, 42.70% and 40.93%; carbohydrate 5.71%, 27.59% and 29.09%; vitamin C 0.83, 2.00 and 1.80 mg/100 g; vitamin A as reported in the introductory assay; potassium 8.44, 5.42 and 4.60 mg/100 g; and calcium 6.90, 6.00 and 6.01 mg/100 g, respectively. Smoked crayfish was richer in protein, potassium and calcium and lower in moisture, fat and carbohydrate than the two commercial cubes. The study concludes that smoked crayfish remains the more nutrient-dense natural condiment among the three products examined.