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

Biochemical Status of Edible Palaemonid Prawn Macrobrachium idella idella (Hilgendorf, 1898)

G.K. Dinakaran and P. Soundarapandian
Corresponding Author:  S.veerasingam 

Key words:  Macrobrachium idella idella, Protein, carbohydrate, lipid , moisture, fatty acid,
Vol. 1 , (1): Page No: 19-26
Submitted Accepted Published
2009 Sept., 09 2009 Oct., 07
Abstract:

The freshwater prawn, Macrobrachium idella idella is dominant in the Vellar estuary during October-December. The local communities are eating M. idella idella during the above period without knowing its nutritional value. But practically no information is available on the biochemical composition during different phase of growth in palaemonid prawns in general and M. idella idella in particular. So in the present study, proximate composition (protein, carbohydrate, lipid, ash and moisture) and fatty acids were studied in different size groups and sexes of M. idella idella. In general, the protein content was higher in younger ones than in adults. The total values of saturated fatty acids were maximum in females (34.81%) than in males (28.49%). Among various saturated fatty acids recorded, the amount of oleic acid (C18:1n9c) in both sexes was more. As in saturated fatty acids the total amount of monounsaturated fatty acid also shows maximum in females rather than males. The total amount of polyunsaturated fatty acids of M. idella idella is minimum than monounsaturated fatty acids and saturated fatty acids. The present study clearly indicated that the nutritive value of M. idella idella is very well comparable to the edible species of decapod crustaceans already studied (shrimp, prawns, and lobsters). Considering the above results from the nutritional point of view, M. idella idella 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 and P. Soundarapandian, 2009. Biochemical Status of Edible Palaemonid Prawn Macrobrachium idella idella (Hilgendorf, 1898).  Advance Journal of Food Science and Technology, 1(1): Page No: 19-26.
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