Evaluation of nutritional, chemicals and heavy metals residue of algal Spirulina for human food supplementation
1990
Yaovadee Cuptapun | Pongsri Jittanoonta | Duangchan Hengsawadi (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
The objectives of this study are to compare the method culturing 3 strains of algae spirulina and to evaluate the value of nutritional, Chemicals and heavy metals of the products. The experiments were comducted by producing 3 strains of spirulina Sp 1, Sp 3 and Sp 5 respectively by using standard solution (Zarrouk solution) while Sp 2, Sp 4 and Sp 6 were cultured by salt stock solution. Protein contents of these algae were 50.45-59.84 % while amino acid contents, vitamins and minerals were almost the same except Na contents in Sp 2, Sp 4 and Sp 6 were higher than Sp 1, Sp 3 and Sp 5. Therefore spirulina from salt stock solution were of good quality as algae from standard solution while the cost of production were lower by 30 % as well.
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This bibliographic record has been provided by Thai National AGRIS Centre, Kasetsart University
