International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 4, Issue 3 (2019)

Preparation, processing and nutritional attribute of spirulina by product


Neeraj Verma, Sunita Mishra

Spirulina is microscopic filamentous alga that is rich in protein, vitamin, essential amino acids, minerals and essential fatty acids like ˠ-linolenic acid. Spirulina by-product such as spirulina power contain a high amount of enhancing substances such as (protein, carbohydrate, essential lipids, vitamins and minerals). The study was carried out to investigate by different processing method for the production of new product by using spirulina by-products which include spirulina powder. The determination of nutrient composition of the products were tested by 6 parameters such as fat, protein, carbohydrate, energy, moisture, and ash contain. The utilization of spirulina by-product has become an important aspect in nutrition and supplements management to contribute to more production in food industries as well as pharmaceutical, nutraceutical and supplement industries. The utilization of spirulina by- products enhances due to the quality of spirulina by products that are rich source of many utilizable component. The product formation by using the spirulina by-products contain many health enhancement substances for a balance diet. These products optimize the availability of energy, protein, carbohydrate and fat. As the result of phytonutrient and Nutrient analysis per 100gm of product formation revealed 381 kcal, 13.73g protein in spirulina breakfast soup sticks. Thus, conforming that the developed product is nutritious and healthy innovation.
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