Development of Marine-Based High-Protein Powder from Crabs and Its Nutritional Characterization

Abstract

The increasing demand for high-protein functional foods has led to the exploration of marine
resources as sustainable protein sources. Crab meat, known for its high-quality protein and
essential nutrients, offers significant potential for value-added product development. This
study focuses on the development of high-protein powder from different crab species and
evaluates its physicochemical, nutritional, and functional properties. Crab meat from selected
species was processed through cleaning, cooking, drying, and grinding to obtain protein-rich
powder. The developed powders were analyzed for moisture, protein, fat, ash, and mineral
content. Results indicated that crab-based powders contain approximately 17–20% protein per
100 g, with low fat and carbohydrate levels, making them suitable as functional food
ingredients. The study highlights the feasibility of utilizing crab processing waste and
underutilized species for nutritionally enriched powder production.