The nutritive value of Spirulina platensis (raw and cooked)
2006
Sulieman, A.E., University of Gezira, Wad Medani (Sudan) , Faculty of Engineering and Technology, Dept. of Food Science and Technology | Arabi, S.A., University of Gezira, Wad Medani (Sudan) , Faculty of Engineering and Technology, Dept. of Food Science and Technology | Elhardallou, S.B., University of Gezira, Wad Medani (Sudan) , Faculty of Engineering and Technology, Dept. of Food Science and Technology | Ssaleh, Z.A., University of Gezira, Wad Medani (Sudan) , Faculty of Engineering and Technology, Dept. of Food Science and Technology | Mustafa, W.A., University of Bakht Al Rida, El Dueim (Sudan) , Faculty of Agriculture, Dept. of Food Science
Spirulina is a microscopic, multicellular, filamentous cyanobacterium (Fox, 1996). Under the microscope, Spirulina appears as blue-green filaments composed of cylindrical cells arranged in unbranched, helicoidal trichomes. The filaments are motile, gliding along their axis. The helical shape is maintained only in liquid media, and in solid media the trichomes become true spirals. Cells of Spirulina are 6-8 11 in diameter (Ciferri 1983). Like most cyanobacteria, Spirulina is an obligate photoautotroph and cannot grow in the dark on media containing organic sources of carbon. However, in light, it may utilize carbohydrates, since the addition of 0.1 % glucose to the growth medium enhances growth rate and cells yield (Ciferri, 1983). The first analyses performed on Spirulina indicated a high protein content of 45 %. More recent analyses confirmed that protein represents more than 60% and in certain samples, even 70% of the dry weight. Research conducted on Spirulina confirmed that it had a blend of nutrients that no single source could provide (Ravishankar, 1995). The protein of Spirulina has a high biological value including all essential amino acids. Spirulina has an excellent blend of vitamins (Ravishankar, 1995; Henrikson, 1997). It is also rich in iron, magnesium, zinc and potassium. It also contains essential fatty acids and very little concentration of cholesterol. Several investigators have reported on the possible utilization of Spirulina as a food source for human or animal consumption
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