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An Evaluation of the Nutritional Composition of Seaweeds as Potential Source of Food and Feed

  • Megha BarotEmail author
  • J. I. Nirmal Kumar
  • Rita N. Kumar
Short Communication
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Abstract

A systematic investigation was carried out to assess the nutritional composition of 18 different seaweeds belonging to Chlorophyta, Rhodophyta and Phaeophyta collected from Okha coast of Gujarat, India. The results showed that the carbohydrate content ranged from 0.50 ± 0.01 to 34.89 ± 0.02%, protein from 0.429 ± 0.7 to 20.2 ± 0.1%, lipid from 1.0 ± 0.05 to 4.8 ± 0.2% and ash content was in the range of 20 ± 0.2–50 ± 0.5%. Total free amino acid content was fluctuated between 3.36 ± 1.2 and 364.8 ± 8.67 mg/g dry weight basis. In the mineral composition, brown seaweeds contained high calcium and potassium values than the red and green seaweeds. Red seaweeds showed higher concentration of Na and Fe among three groups. Heavy metals were found to be below the detectable levels.

Keywords

Minerals Nutritional composition Seaweeds Okha coast 

Notes

Acknowledgements

Dr. Nirmal Kumar J.I. would like to thank University Grants Commission, New Delhi, for financial support. We are also thankful to Sophisticated Instrumentation Centre for Advanced Research and Testing (SICART), Vallabh Vidyanagar, Gujarat, for GC–MS and EDAX analysis.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

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Copyright information

© The National Academy of Sciences, India 2019

Authors and Affiliations

  • Megha Barot
    • 1
    Email author
  • J. I. Nirmal Kumar
    • 1
  • Rita N. Kumar
    • 2
  1. 1.P.G. Department of Environmental Science and TechnologyInstitute of Science and Technology for Advanced Studies and ResearchVallabh Vidya NagarIndia
  2. 2.Department of Bioscience and Environmental ScienceN.V. Patel College of Pure and Applied ScienceVallabh Vidya NagarIndia

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