Nutritional Evaluation of spray-dried production of Thai Sprirulina
1996
Duangchan Hengsawadi | Pongsri Jittanoonta | Yaovadee Cuptapun | Jiamjit Boonsom | Suchart Ingthammajitra (Kasetsart Univ., Bangkok (Thailand). Inst. of Food Research and Product Development)
Nutritive value of 7 strains of Thai spirulina in term of protein quality were evaluated by using rat bioassay method. It was found that the protein content of these spirulina ranged from 61.69-67.03 percent compared with 87.21 percent of casein and fat content were quite low at about 0.52-1.34 percent while protein efficiency ratio (PER) were ranging between 1.87 to 2.02 compared with casein at 2.5. The best strain is Th-S-08 which showed PER at 2.02 net protein utilization (NPU), biological value (BV) and true digestibility (TD) of every strains showed a high value of more than 80 percent compared with casein. All values showed that 7 strains of these Thai spirulina can be utilized by human body due to its highly digestible property and their quality is also suitable for consumming and can be used to substitute animal protein.
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