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Studies in the nutritive value of Bombay prawns. 2. Chemical composition and nutritional constituents of penaeid prawns



Studies in the nutritive value of Bombay prawns. 2. Chemical composition and nutritional constituents of penaeid prawns



J. Sci. Indust. Res, 20D: 157-158



For part 1 see Abst. 4720, Vol. 27. 2. Proximate compositions, average of 10 estimates, of 8 species of prawn are tabulated. In dry matter (DM) protein was 60 to 70, fat 3.1 to 5.1 and ash 9.1 to 11.5% except for Acetes indicus with 44, 1.5 and 22.5%, respectively. In muscle glycogen was 415 to 435 and varied inversely with lactic acid, 110 to 175 mg per 100 g DM. Vitamin C and riboflavin varied widely.

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