FT Vol.17(2)

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Preparation of Edible Powder from Jawla (Acetes sp.) Prawns
(Society of Fisheries Technologists (India) Cochin, 1980) RANADE, A. M; MULBAGAL, A. N; MAHAJAN, S. N
Four methods were employed for the preparation of prawn powder in this study.In the first method fresh jawla prawns were thoroughly washed with potable water to remove slime and dirt and were spread in thin layers on shelves of a hot oven at 40°C. After 24-28 h drying, prawns were pulverized to a fine powder in a table mill and sieved using a sieve of 3600 meshes/sq. inch; moisture, protein, fat,ash and bacterial load of the powder were determined. In the second method, prawns were washed and oven dried at 60°C for 8-10 h, pulverized to a fine powder and studied as described above. In the third method the washed jawla prawns were beheaded, washed again and oven dried at 40°C for 24-28 h and powdered. In the fourth method the sun dried prawns procured from the market were dried for 4-6 h in oven at 40°C and used.