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2009 (Vol. 1, Issue: 3)
Article Information:

Proximate Composition of Edible Palaemonid Prawn Macrobrachium idae (Heller, 1862)

G.K. Dinakaran, P. Soundarapandian and Saunak Kumar Chandra
Corresponding Author:  P. Soundarapandian 

Key words:  Macrobrachium idae, protein, carbohydrate, lipid, moisture, fatty acid,
Vol. 1 , (3): Page No: 78-82
Submitted Accepted Published
2009 June, 19 2009 August, 12

In the present study, proximate composition (protein, carbohydrate, lipid, ash and moisture) and fatty acids were studied in different size groups and sexes of Macrobrachium idae. In general, the protein content was 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 in both sexes was more. As in saturated fatty acids the total amount of monounsaturated fatty acid also shows maximum in males rather than females. The total amount of polyunsaturated fatty acids of M. idae is minimum than monounsaturated fatty acids and saturated fatty acids. The present study clearly indicated that the nutritive value 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 well used as food and perhaps as a candidate species in future for culture.
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  Cite this Reference:
G.K. Dinakaran, P. Soundarapandian and Saunak Kumar Chandra, 2009. Proximate Composition of Edible Palaemonid Prawn Macrobrachium idae (Heller, 1862).  Current Research Journal of Biological Sciences, 1(3): Page No: 78-82.
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ISSN (Online):  2041-0778
ISSN (Print):   2041-076X
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