Comparative Nutrient Analysis of Prawn (Penaeus indicus), Crab (Scylla serrata), and Lobster (Sagmariasus verreauxi)

Abstract

This paper presents a comprehensive analysis of the proximate composition of three popular crustaceans: Prawns (Penaeus indicus), Crab (Scylla serrata), and Lobster (Sagmariasus verreauxi). This paper aims to find proximate analysis that involves the determination of various components such as moisture content, protein, lipid, carbohydrate, and ash. These findings suggest that prawns, lobster, and crab differ in their nutritional composition, highlighting their potential as diverse sources of essential nutrients. Prawns may be a suitable option for individuals seeking a high-protein seafood choice with a protein content of 20.23g, whereas lobster may provide a richer source of carbohydrates at 1.093g. Crab, with its low fat at 2.2g and high mineral content, could be beneficial for individuals aiming to enhance their dietary intake of these nutrients. The findings of this paper conclude that crabs offer a preferable seafood option among crustaceans compared to prawns and lobsters. Further research could explore additional species of prawns, crabs, and lobsters to strengthen our conclusions.