Mycoflora and Nutritional Analysis of Smoked Dried Crayfish (Penaeus monodon – Prawns) During Storage

This study was carried out to investigate the mycoflora and nutritional composition of smoked dried crayfish Penaeus monodon (prawns) during storage for twenty-four weeks. The mycoflora were isolated at four weeks interval using direct plating and dilution methods on Potato Dextrose Agar (PDA), Saboraud Dextrose Agar (SDA) and Malt Extract Agar (MEA). The fungi isolated using direct plating methods and dilution methods were Aspergillus niger, Aspergillus flavus, Aspergillus fumigates, Rhizopus sp., Phytophthora siskiyouensis, Penicillum sp. and Mucor sp. The result of proximate analysis (g/100 g) of smoked dried crayfish Penaeus monodon (prawns) showed a decrease in ash content (12.53-10.86), fat (14.95-12.30), crude fibre (1.60-1.29) while moisture content (3.10-3.71), crude protein (66.34-66.84) and carbohydrate (1.66-5.00) increased respectively. The result of mineral analysis (mg/100 g) of smoked dried crayfish Penaeus monodon (prawns) showed a decrease in Sodium (110.90-104.9), Potassium (107.30-94.96), Calcium (120.61-98.66), Magnesium (137.50-120.22), Zinc (2.15-1.87), Iron (12.33-10.17), Copper (0.16-0.22), Manganese (0.40-0.25), cadmium (0.42-0.13) and Phosphorous (485.00-460.76) respectively. This study showed that the smoked dried crayfish products were invaded by fungi which could be due to display of the products in open trays without coverage for sale, most of the times which were not hygienic. This, in turn, allows the dust and fungal spores to settle on the products leading to fungal contamination, production of toxins and spoilage. Stored smoked dried crayfish (prawns) sellers should be enlightened on good hygienic practices.