Proximate Composition of Edible Palaemonid Prawn Macrobrachium idae (Heller, 1862)
2009
P. Soundarapandian
In the present study, proximate composition (protein, carbohydrate, lipid, ash and moisture) and fattyacids were studied in different size groups and sexes of Macrobrachium idae. In general, the protein contentwas higher in younger ones than in adults. T he total values of saturated fatty acids were maximum in females(21.84%) than in males (12.82%). Among various saturated fatty acids recorded, the amount of oleic acid inboth sexes was more. As in saturated fatty acids the total amount of monounsaturated fatty acid also showsmaximum in males rather than females. The total amount of polyunsaturated fatty acids of M. idae is minimumthan monounsaturated fatty acids and saturated fatty acids. The present study clearly indicated that the nutritivevalue of M. idae is very well comparable to the edible species of decapod crustaceans already studied (shrimps,prawns and lobsters). Considering the above results from the nutritional point of view, M. idae can be very wellused as food and perhaps as a candidate species in future for culture.
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