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Nutritional Composition of Selected Species of Sea cucumbers from Waters around Jaffna Peninsula, Sri Lanka

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dc.contributor.author Ketharani, U.
dc.contributor.author Sivashanthini, K.
dc.date.accessioned 2021-02-17T05:10:55Z
dc.date.accessioned 2022-07-11T06:50:26Z
dc.date.available 2021-02-17T05:10:55Z
dc.date.available 2022-07-11T06:50:26Z
dc.date.issued 2016
dc.identifier.citation Ketharani, U. and Sivashanthini, K., 2017. Nutritional Composition of Selected Species of Sea cucumbers from Waters around Jaffna Peninsula, Sri Lanka. Vingnanam Journal of Science, 13(1-2), pp.67–72. DOI: http://doi.org/10.4038/vingnanam.v13i1-2.4123
dc.identifier.issn 2012-9939
dc.identifier.uri http://repo.lib.jfn.ac.lk/ujrr/handle/123456789/1529
dc.description.abstract Biochemical studies (protein, fat, moisture and ash) were done on five species of holothurians namely Holothuria leucospilota, Holothuria scabra, Holothuria spinifera, Stichopus naso and Thelenota anax, which were collected from the waters around Jaffna Peninsula during November 2013 to April 2014. Moisture, ash, protein and lipid contents of collected sea cucumbers were measured and recorded. The average moisture, protein, lipid and ash contents were 84.52±0.88%, 10.06±0.04%, 0.25±0.02% and 1.90±0.07% in H. leucospilota, 85.21±0.78%, 4.96±0.02%, 0.34±0.03% and 5.72±0.34% in H. scabra,79.19±0.86%, 8.22±0.43%, 0.27±0.05% and 9.22±0.23% in H. spinifera, 92.55±0.66%, 3.00±0.04%, 0.33±0.01% and 1.62±0.02% in S. naso and 89.92±1.33%, 3.14±0.03%, 0.40±0.02% and 2.90±0.01% in T. anax, respectively. Marked significant differences (p<0.05) were observed among sea cucumber species for the mean moisture, protein, lipid and ash contents. In comparison showed that H. leucospilota and H. spinifera possessed higher protein, T. anax possessed higher lipid and H. spinifera possessed higher ash contents than other investigated sea cucumber species. Among the five analyzed sea cucumber species, H. leucospilota is the most recommended as one of the healthiest food for human consumption as it has low fat content and high protein content. en_US
dc.language.iso en en_US
dc.publisher Faculty of Science, University of Jaffna
dc.subject Sea cucumber en_US
dc.subject Nutritional composition en_US
dc.subject Jaffna Peninsula en_US
dc.title Nutritional Composition of Selected Species of Sea cucumbers from Waters around Jaffna Peninsula, Sri Lanka en_US
dc.type Article en_US


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