Crab shell as an alternative source of flour

Topics: Crab, Nutrition, Scylla serrata Pages: 6 (1165 words) Published: October 11, 2013
Abstract
This study entitled “Pulverized Crab Shell Flour as a Potential Substitute for The Commercial Flour” has aimed to determine on the effectiveness of Crab Shell as a substitute for flour.

The Researchers want to compare the similarities and differences of the Nutritive Value and Acceptability Level (taste, odor/aroma, color, texture) of Pulverized Crab Shell Flour and Commercial Flour. They used two set up. In set A, Pulverized Crab Shell Flour and in set B, Commercial Flour.

After the experimentation, the Researchers concluded that the Pulverized Crab Shell Flour can be a good and effective substitute for the Commercial Flour. They recommended to used different kind of crab shells as a substitute as future studies. And to have further studies if Pulverized Crab Shell Flour can be a good for big scale production.

Introduction
For some people, home baking is an expensive way of cooking because of its expensive ingredients which we want to chance. Some home bakers are very problematic when it comes to flour because nowadays, commercial flour is now becoming more expensive.

Flour weather white or whole meal, supplies a large proportion of the nutrients required by our bodies to ensure growth and health.

Flour is used as the basis for many cereal food product including bread, pasta, pastries, biscuits and cakes. The nutrients is contains are continually supplied throughout an average person’s day. Our breakfast, lunch and evening meals usually contain products either based on flour, or thickened with flour.

Flour is an excellent source of protein, vitamins, fibre and complex carbohydrates. It is also low in fat and cholesterol.

The Pulverized Crab Shell Flour will now be the tested as potential substitute for the Commercialized Flour that we usually need, it will very beneficial. Now, all the crab shell that goes into the trash will not just be wasted but will be used in a purposeful way.

Background of the Study
Mangrove Crabs or Mud Crab (Scylla Serrata) crabs that live among mangroves, and may belong to many different species and even families. They have been shown to be ecologically significant in many ways. They keep much of the energy within the forest by burying and consuming leaf litter. Along with burrowing in the ground, this crustacean can climb trees to protect itself. The Hermit crab and the Mangrove crab are the only crustaceans that can climb trees as a defense mechanism. Furthermore, their feces may form the basis of a coprophagous food chain contributing to mangrove secondary production. Mangrove crab larvae are the major source of food for juvenile fish inhabiting the adjacent waterways, indicating that crabs also help near shore fisheries. The crabs themselves are food for threatened species such as the Crab Plover. Their burrows alter the topography and sediment grain size of the mangrove, and help aerate the sediment. Removing crabs from an area causes significant increases in sulfides and ammonium concentrations, which in turn affects the productivity and reproductive output of the vegetation, supporting the hypothesis that mangrove crabs are a keystone species. Flour is known to be a good substitute for rice has widely used in different parts of the world. In our country, Philippines, we often import flour from other countries not only for home consumption but also as our source of livelihood especially nowadays by which our country is experiencing food shortage.  Flour is a powder made of cereal grains or roots. It is the main ingredients of bread, which is a stable food foe many civilization, making the availability of adequate supplies of flour, a major and political issue at various times throughout history. Flour contains a high proportion of starches, which are carbohydrates also known as Polysaccharides.

STATEMENT OF THE PROBLEM
1. Is flour made of Pulverized Crab Shell can be a potential ingredient in making Hot cake?

2. What are the Nutritive...
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