The nutritional values of two species of sea cucumbers (Holothuria scabra and Holothuria lessoni) from Madagascar

Abstract

Sea cucumbers are fishery products that are not used for consumption by the Malagasy people. In this study, nutritional values of two species of trepangs (air dried sea cucumber) from Madagascar Holothuria scabra and Holothuria lessoni were determined including moisture, ash, fat, protein and carbonhydrate. The results showed that H. scabra and H. lessoni had respective water contents of 13 and 14%, the dry matter contents were around 86%. Results on crude protein were around 47% for H. scabra and 41% for H. lessoni, which constitute almost half of their total composition. Crude ash represented 32% of the dry matter for H. scabra and 39% for H. lessoni. Lipids and carbohydrates are low (between two and three percent for lipids and about eight percent for carbohydrates). The findings from this study have shown that there are significant differences (p-value <0.005) in nutrient composition in the two species. This low moisture content ensures a long preservation time of the food. These two species are very rich in proteins; this richness in proteins could be an asset in the fight against the malnutrition existing in Madagascar. The high quantity of ash is already sufficient to assume that there are a high quantity and quality of mineral elements. The objective of this study is to determine the nutritional value of the two species for possible presentation to consumers. Key words: Sea cucumbers, Trepangs, nutritional analysis, Holothuria scabra, Holothuria lesson, Madagascar.