Abstract:
This research was to determine the nutritional compositions of freshwater prawns such as
crude protein, crude fat, carbohydrate, moisture and ash from freshly samples, not only
for food product but also for commercial value. The objective was to compare the
nutrition value among five different species of freshwater prawns sampled from Sungai
Peres and Lata Belatan, Terengganu using proximate analysis method. Results indicated
the significant different (P<0.05) of crude protein, and carbohydrate analysis and no
significant difference (P>0.05) of moisture, ash and crude fat analysis in five species of
freshwater prawns. The results suggested that Macrobrachium meridionalis is a good
source of protein with fewer carbohydrate because exhibited significantly higher
(P<0.05) content of protein ( 48.0 ± 4.22 fresh weight percentages) but the lowest content
of carbohydrates (45.0 ± 4.29 fresh weight percentages) as compared to other species.
Macrobrachium equidens showed the higher source of fat value (86.6 ± 3.20 fresh weight
percentages) than other four species.
