TABLE OF CONTENTS

PAGES

Title page    –         –         –         –         –         –         –         –         –         i

Declaration  –         –         –         –         –         –         –         –         –         i

Certification –         –         –         –         –         –         –         –         –         iii

Dedication   –         –         –         –         –         –         –         –         –         iv

Acknowledgements         –         –         –         –         –         –         –         v

Table of Contents  –         –         –         –         –         –         –         –         vi

CHAPTER ONE

1.0     Introduction –         –         –         –         –         –         –         –         1

CHAPTER TWO

2.0     Classification         –         –         –         –         –         –         –         4

2.1     Evolution of Crabs –         –         –         –         –         –         –         5

2.2     Description of Crabs        –         –         –         –         –         –         7

2.3     Reproduction and Lifecycle of Crabs   –         –         –         –         8

2.4     Culinary uses of Crabs     –         –         –         –         –         –         11

2.4.1  Cookery Crabs       –         –         –         –         –         –         –         12

2.5     Nutritional Benefits of Crabs     –         –         –         –         –         14

CHAPTER THREE

3.0     Health Benefits and Side effects of Crabs      –         –         –         17

3.1     Health Benefits of Crabs  –         –         –         –         –         –         17

3.1.1  Promotes Health Teeth and Bones       –         –         –         –         17

3.1.2  Prevents Cancer     –         –         –         –         –         –         –         18

3.1.3  Improves Blood Sugar Metabolism      –         –         –         –         18

3.1.4  Regulates Cholesterol Level      –         –         –         –         –         19

3.1.5  Facilitates Wound Healing and Blood Clotting        –         –         19

3.1.6  Ideal for Pregnant Women         –         –         –         –         –         20

3.1.7  Supports the Cardiovascular System

and Memory Boosting     –         –         –         –         –         –         20

3.1.8  Antioxidant properties and Anti-inflammatory Properties    –         –          21

3.1.9  Prevents Nutritional Deficiency and aids

balanced weight     –         –         –         –         –         –         –         21

3.2     Side effects of Crabs        –         –         –         –         –         –         22

3.2.1  High in Sodium and Cholesterol          –         –         –         –         22

3.2.2  Affordability          –         –         –         –         –         –         –         23

3.2.3  Difficult to Eat       –         –         –         –         –         –         –         23

CHAPTER FOUR

4.0     SUMMARY AND CONCLUSION  

4.1     Summary     –         –         –         –         –         –         –         –         24

4.2     Conclusion            –         –         –         –         –         –         –         24

          References

CHAPTER ONE

1.0     INTRODUCTION

Crabs are terrestrial and aquatic creatures that are most commonly found in coastal region and they are outstanding form of Crustaceans (Adeyeye et al., 2014). The most important edible varieties of crabs belong to the Portunidae and are the most advanced members of the phylum arthropoda (Fagbuaro et al.2014). they have a hard outer shell that is made up of a protein called chiton and have four pairs of legs with two large claws. Male crabs are larger and meatier than female crabs and it is estimated that there are about 4500 species of crabs that can be found in both fresh water and salt water.

Crabs are excellent sources of high quality proteins, superior to those in meat and poultry. They rank third after shrimps and lobsters for their esteemed seafood delicacy and also for the value of fishery they support (Sudhakar et al., 2011). Blue crabs, king crabs and snow crabs are some of the commonly consumed varieties of crabs. The chemical composition and nutritive value of crab meat have been extensively investigated in various part of the world.

Carbohydrates are chemically the important energy source in human diet which is defined as aldehyde or ketone derivatives of higher polyhydric alcohols. They have been considered as fundamental source of nourishment, in expensive and staple diet. The ratio of carbohydrate in crabs is less when compared with others nutrients such as proteins and lipids in animal’s tissue (Soundarapandian et al., 2013).

Carbohydrate content in seafood is known to be very small (Eleghede and Fashina, 2013) and this may be due to the scarcity of carbohydrates and the abundance of protein and lipids in the natural aquatic food web and probably responsible for a common trend in aquatic organisms to use proteins as an energy source (Babu, 2009).

Shell fish is one of the important sources of protein provided from the sea and blue crab is one of the most important among them. The crab meat contains many nutrients like vitamins, carbohydrates, minerals and free amino acids. Many therapeutic properties are attributed to the crab meat and it is used to cure asthma and chronic fever.

Sea foods products have attracted considerable attention as important sources in the human diet. Apart from their delicacy, crustacean’s species such as shrimps, crabs and lobsters consist of amino acids, fatty acid other useful nutrients (Sriket et al., 2007).