Table 1.
Macronutrients content % in the fresh and treated shrimp flesh.
| Nutrient | Fresh | Salted | Fried | Grilled | Boiled |
|---|---|---|---|---|---|
| Moisture (%) | 73.77 ± 0.33a | 73.20 ± 0.43a | 68.27 ± 1.43c | 67.51 ± 1.87b | 66.61 ± 1.59d |
| Protein (%) | 18.39 ± 0.25c | 18.88 ± 0.26c | 20.95 ± 1.15b | 25.65 ± 1.07a | 20.02 ± 1.21b |
| Fat (%) | 3.75 ± 0.01d | 3.29 ± 0.02d | 6.32 ± 0.98a | 4.84 ± 0.88c | 5.12 ± 0.67b |
| Carbohydrate (%) | 1.28 ± 0.03 | 1.42 ± 0.04 | 1.1 ± 0.03 | 1.16 ± 0.02 | 1.56 ± 0.03 |
| Ash (%) | 2.81 ± 0.22c | 3.21 ± 0.18b | 4.26 ± 0.06a | 3.51 ± 0.05b | 2.64 ± 0.20c |
Values are the means ± St.D. the different letters in same row indicate the significant different (p < 0.05).