Vol. 10, Issue 10, Part F (2025)

Author(s): Rathul Remesh, Zynudheen AA, Renjith RK and Meera Menon Raman

Abstract: Nutritional evaluation of the mangrove clam Anadontia edentula collected from Kattampally, Valapatanam River, Pattuvam, Kuppam River, in Kannur, Kerala is presented in the paper. Average length of mangrove clam ranged of 5-10 cm and an average weight ranged from 34-250g. The wet weight of the meat content ranged from 10.8 g to 53.5g. Proximate composition study revealed that moisture content of mangrove clam was 85%; Protein content was 11.16%; Fat content was 8.01%.; ash content was 5.09%. Fatty acid profiling revealed 17 amino acids. Total amino acid content was 8.71g/100g in raw mangrove clam. Meat of mangrove clam is very hard and pressure cooking is tried by locals to consume the meat. Battered and breaded products like nuggets were prepared using clam meat and sensory evaluation revealed that all attributes were acceptable. Considerable amount of protein, fat and amino acids in the meat and better sensory attributes revealed that mangrove clam can be a source of raw material for value addition.

DOI: 10.22271/veterinary.2025.v10.i10f.2671