Comparative study on nutritional value of Macrobrachium rosenbergii and Macrobrachium malcolmsonii
Abstract
The purpose of the present study is to estimate the nutritional parameters such as protein, carbohydrate, lipid, moisture and ash content in two different fresh water prawns. The proximate composition was estimated in five different samples from each species and the values were tabulated as Mean±SD. For the proximate analysis in the present study the samples were procured from cultured and frozen conditions. It is evident from the present study findings that the highest average protein content was recorded in cultured conditions than frozen conditions. Similarly the highest lipid content was recorded in cultured conditions than frozen conditions. The highest levels of carbohydrates were seen in frozen conditions than cultured conditions.
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