ASEAN Journal on Science and Technology for Development


Macrobrachium rosenbergii, or the giant freshwater prawn has high market demand due to its exceptional nutritional value for the human diet. Often, most nutritional studies focus on the edible prawn parts, rather than the prawn discarded components. The nutritional evaluation of different prawn parts can provide insights into the nutrient composition and guiding for the development of value-added products. Three groups of prawn samples were collected from 3 different ponds, representing different prawn sizes. The water quality analysis of each pond was also conducted to determine the extent to which it can affect the nutritional composition. The conventional and biochemical analytical method were used to establish the proximate nutritional quality (ash, moisture, protein, fats and carbohydrate) of different prawn components: meat, head, shell and cheliped. The ash and protein content were recorded the highest in the shell (28.9 ± 0.36 % and 6.95 ± 0.06 %, respectively) and chelipeds (30.8 ± 0.52 % and 4.45 ± 0.44 %, respectively) parts of prawn. This can imply that both prawn shells and chelipeds have the potential to be used to create novel value-added products. Relative to the size, the meat component of smaller-sized prawns has higher protein content at 3.78 ± 0.02 % when compared with the larger-sized samples of 0.84 ± 0.03 %. This might have attributed to the difference of stage growth and the prawn feed. Alternatively, no significant correlation was observed between the water quality and the nutritional quality of M. rosenbergii of all sizes, inferring that there is no relation between the water quality and nutritional quality of the prawn.

Publication Date


Received Date

18-September- 2023

Revised Date

27-September- 2023

Accepted Date