Proximate composition, mineral content, and physicochemical characteristics of straw-coloured fruit bat (Eidolon helvum) meat from different locations
- 1Department of Zoology, Obafemi Awolowo University
- 2Department of Food Science and Technology, University of Venda
Abstract
This study evaluated the effects of different locations on the nutritional quality of straw-coloured fruit bats. Ten (10) straw-coloured fruit bats were collected from each location, and the meat sample was randomly selected. Proximate composition, mineral content, total phenolic content (TPC), antioxidant activity, and fatty acid and amino acid profiles were determined using standard analytical methods and one-way ANOVA was used to analyse the data. Bat meat collected from the academic area exhibited the highest crude protein (19.07%), elevated potassium levels (> 300 mg/100 g), and the greatest TPC (2.75 to 2.96 mg GAE/g). Antioxidant activity paralleled TPC, with samples from the academic area showing the strongest free-radical scavenging capacity. Meat from this location also showed improved tenderness, reflected by lower cooking loss (25.84%). Total essential amino acids were highest in bats from the academic area (43.49%), and the fatty acid profile demonstrated a similar pattern of superiority. Overall, capture location significantly affected the nutritional composition and functional properties of straw-coloured fruit bat meat. These findings suggest that, under certain conditions, the meat may offer nutritional attributes comparable to those of commonly consumed domestic animals. However, sustainable harvesting, ecological conservation, and strict hygienic practices are essential to mitigate public health and biodiversity risks. Determining the Bat meat from other species may be necessary for comparison.
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BibTeX
@article{bamidele2026proximate,
title = {{Proximate composition, mineral content, and physicochemical characteristics of straw-coloured fruit bat (Eidolon helvum) meat from different locations}},
author = {Atinuke O. Bamidele and Oluwaseun P. Bamidele},
journal = {Discover Food},
year = {2026},
month = jul,
doi = {10.1007/s44187-026-01173-8},
url = {https://doi.org/10.1007/s44187-026-01173-8},
note = {CC BY},
}
RIS
TY - JOUR
TI - Proximate composition, mineral content, and physicochemical characteristics of straw-coloured fruit bat (Eidolon helvum) meat from different locations
AU - Atinuke O. Bamidele
AU - Oluwaseun P. Bamidele
PY - 2026
DA - 2026/07/01
JO - Discover Food
DO - 10.1007/s44187-026-01173-8
UR - https://doi.org/10.1007/s44187-026-01173-8
AB - This study evaluated the effects of different locations on the nutritional quality of straw-coloured fruit bats. Ten (10) straw-coloured fruit bats were collected from each location, and the meat sample was randomly selected. Proximate composition, mineral content, total phenolic content (TPC), antioxidant activity, and fatty acid and amino acid profiles were determined using standard analytical methods and one-way ANOVA was used to analyse the data. Bat meat collected from the academic area exhibited the highest crude protein (19.07%), elevated potassium levels (> 300 mg/100 g), and the greatest TPC (2.75 to 2.96 mg GAE/g). Antioxidant activity paralleled TPC, with samples from the academic area showing the strongest free-radical scavenging capacity. Meat from this location also showed improved tenderness, reflected by lower cooking loss (25.84%). Total essential amino acids were highest in bats from the academic area (43.49%), and the fatty acid profile demonstrated a similar pattern of superiority. Overall, capture location significantly affected the nutritional composition and functional properties of straw-coloured fruit bat meat. These findings suggest that, under certain conditions, the meat may offer nutritional attributes comparable to those of commonly consumed domestic animals. However, sustainable harvesting, ecological conservation, and strict hygienic practices are essential to mitigate public health and biodiversity risks. Determining the Bat meat from other species may be necessary for comparison.
SN - 2731-4286
ER -