International Journal of Fisheries and Aquaculture Research Vol.2, No.3, pp.34-42, December 2016 ___Published by European Centre for Research Training and Development UK (www.eajournals.org) 34 Print ISSN: ISSN 2397-7507, Online ISSN: ISSN 2397-7760 NUTRITIONAL DATA ON NEMATOPALAEMON HASTATUS IN OKORO RIVER ESTUARY, SOUTHEAST NIGERIA John E. Ukpatu* and James P. Udoh** Department of Fisheries and Aquatic Environmental Management, Faculty of Agriculture, University of Uyo, Uyo, Nigeria. **jamesudoh@uniuyo.edu.ng Corresponding Author: *etitigwun@yahoo.com ABSTRACT: This study investigated the variations in proximate compositions of the shell and flesh Nematopaemon hastatus shrimps (crayfish). The results showed that the protein, carbohydrate and moisture contents in the flesh (54.3%; 24.12%; 65.30%) were higher than those of the shell (42.17%; 22.10%; 64.88%), respectively. The highest amounts of lipid and ash were found in shell, being 5.6%; 26.4%, respectively compared to the flesh values (3.28%; 21.22%). The protein to moisture ratio (P/M) was higher (0.8) for flesh than for shell (0.6) indicating higher quality of the latter. Study further indicates that the shell is a good source of inorganic minerals while the flesh is rich in nutrients, protein and metabolizable energy. Strong relationships were recorded between protein and body size (R 2 = 0.421), crude fiber and body size (R 2 = 0.501) at p< 0.05. The nutritional data of N. hastatus shrimps indicates that with proper dietary planning mothers, children and the aged could take advantage of its rich protein, yet very low fat and calorie content as a healthy food, snacks or food ingredient as part of the main meal. Furthermore, its use feed formulation for children and animals are recommended. KEYWORDS: Binary Coefficient, Calories, Dietary Planning, Nutritional Values INTRODUCTION The nutrient composition of different parts of the shell and flesh of estuarine decapod crustaceans such as shrimps, lobster and crabs is very important to different users including food processor, nutritionists, cooks and the consumers because they are abundant and are vital sources of animal protein and constitute a regular ingredient in the food intake of Nigerians and coastal dwellers, in particular. Shrimps constitute an important fishery resource and are strongly exploited by local communities around the Niger Delta, Nigeria. Apart from the supply of good quality proteins and vitamins A and D, shrimps also supply several dietary minerals such as calcium (Ca), Iron (Fe), etc., which are beneficial to man and animals [1]. These crustaceans perform various functions in the human body [2-4]. Several authors have established that significant differences exist between the proximate composition of shell and flesh of shrimps [5]. Fish as well as crustaceans when fed intensively, accumulate high carbohydrate and fat contents in their muscles and body tissues [6]. Variation was also observed in proximate compositions of shell and flesh of the Indian white shrimp