Studies on use of Enteromorpha in snack food
2007
Mamatha, B.S. | Namitha, K.K. | Senthil, A. | Smitha, J. | Ravishankar, G.A.
Seaweeds, also known as sea vegetables, are of nutritional interest, as they are rich in vitamins, minerals and dietary fiber. Enteromorpha compressa (Linnaeus), green seaweed (chlorophyta), which is a rich source of iron and dietary fibre was used as an ingredient in the preparation of Pakoda, a common traditional snack food in India. Pakoda samples showed increases in ash, protein and total dietary fibre contents with increase in Enteromorpha level, accompanied by a nearly fivefold increase in iron content (26.4-126 mg/100 g) and fourfold increase in calcium content (30.1-124 mg/100 g). Bioavailability of iron in Enteromorpha, and Pakoda containing 7.5% of Enteromorpha, did not show any difference (55-56%) at pH 7.5 (intestinal condition). But, at pH 1.35 (gastric condition) the bioavailability of iron in Pakoda containing Enteromorpha was found to be slightly higher (27.1%) than that in Enteromorpha. Reducing power (155-222 μg/g) increased as the Enteromorpha level increased from 0% to 15%. But the addition of Enteromorpha was found to decrease free radical-scavenging activity and the total phenol content. Pakoda containing up to 7.5% of Enteromorpha was found to have a sensory quality comparable with that of Pakoda without Enteromorpha.
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