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


J. Sci. Indust. Res, 20D: 157-158
Studies in the nutritive value of Bombay prawns. 2. Chemical composition and nutritional constituents of penaeid prawns
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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Accession: 014200477



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