Study of Production Efficiency, Approximate Compounds and Powder Amino Acids of Two Species of Holothuria loeucospilata and Stihcopus hermani Cucumbers for Production of Capsules

Abstract The aim of this study was to investigate the sea cucumber powder as producing edible capsule for human consumption. For achieving to this propose, two sea cucumber species ( Holothoria leucospilota, Stihcopus herrmanni ) were collected from 5 meter deep of sea water around Qusem Inland. The samples were transported using ice powder to Persian Gulf and Oman Sea Institute. Wight and length of samples were determined immediately after receiving to the biotechnology Lab. After that the samples gutted and cooked in 10- 15 min in boiling water and dried in the Oven in 40 C for 3 days. The dried samples were put in boiling water for 10-15 min for second time and dried for 7 days in 45 C°. The dried samples were powdered by using blender. Sea cucumber powder was capsulated using 500mg capsule. Yield powder, proximate and amino acid composition of the sea cucumber powder was determined. Results indicated that powder yield of the two species of sea cucumbers were varied from 9-10.5 percent of the wet weight. Both samples Holothuria loeucospilota, Stihcopus herrmanni had high protein (30- 32) percent of the dried powder, however the fat content was found very low. Eight and four amino acids were detected in S. herrmanni and H. loecospilota, respectively. Aspartic acid was the highest amounts of the amino acid in both of the samples. The least of the amino acids were Lysin and Arginine which found in S. herrmanni and Holothuria loeucospilata respectively.