Nutritional and Functional Properties of African Wild Antelope (Antilocapra americana) Meat

The study attempts to evaluate the nutritional composition of African wild antelope (Antelocapra americana). The data revealed that antelope meat contained high amount of crude protein (24.76g/100g), fat (5.32g/100g),moisture (8.08g/100g) and ash (4.67g/100g) respectively. Potassium was the most abundant mineral with the value of 292.22mg/100g followed by sodium (261.01mg/100g). Phytate was found to be the highest anti-nutrient with the value of 47.0 mg/g while oxalate was the least with the value of 0.27 mg/g. The sample exhibits water absorption capacity of 360.0%, emulsion capacity (47.36%) and least gelation concentration of 6%w/v. Glutamic acid was the most concentrated amino acid (13.2g/100g) in the sample while cystine was the least abundant amino acid (0.99g/100g protein).