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A comparison of nutritional value of underexploited edible seaweeds with recommended dietary allowances

Journal of King Saud University: Science. 2020;32(1):1206-1211

 

Journal Homepage

Journal Title: Journal of King Saud University: Science

ISSN: 1018-3647 (Print)

Publisher: Elsevier

Society/Institution: King Saud University

LCC Subject Category: Science: Science (General)

Country of publisher: Saudi Arabia

Language of fulltext: English

Full-text formats available: PDF, HTML

 

AUTHORS


Abirami Ramu Ganesan (Department of Food Science and Home Economics, School of Applied Sciences, College of Engineering, Science and Technology, Fiji National University, Fiji; Corresponding authors.)

Kowsalya Subramani (Department of Food Science and Nutrition, Avinashilingam University for Women, Tamilnadu, India)

Munisamy Shanmugam (Research and Development Division, Aquagri-Processing Pvt-Ltd, Tamilnadu, India)

Palaniappan Seedevi (Department of Environmental Science, Periyar University, Salem 636011, Tamilnadu, India)

Sungkwon Park (Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul 05006, South Korea)

Ahmed H Alfarhan (Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia)

Rajakrishnan Rajagopal (Department of Botany and Microbiology, College of Science, King Saud University, P.O. Box 2455, Riyadh 11451, Saudi Arabia)

Balamuralikrishnan Balasubramanian (Department of Food Science and Biotechnology, College of Life Science, Sejong University, Seoul 05006, South Korea; Corresponding authors.)

EDITORIAL INFORMATION

Double blind peer review

Editorial Board

Instructions for authors

Time From Submission to Publication: 26 weeks

 

Abstract | Full Text

The present study evaluated the nutritional composition of under-exploited edible seaweeds and its comparison with recommended dietary allowances (RDA) of pregnant women. Some under-exploited seaweeds were identified such as Acanthophora spicifera, Gracilaria edulis, Padina gymnospora, Ulva fasciata and Enteromorpha flexuosa were not utilized directly as a food, thus evaluated their wholesome nutrients for food application. Results showed that micronutrients were found to be high in selected seaweeds such as iron in the range of 14.8–72 mg/100 g, iodine 38.8–72.2 mg/100 g, and calcium 410–870 mg/100 g. The essential aminoacids were between 189.2 and 306 mg/g, essential fatty acid like arachidonic acid was 0.80% and 0.59% of linoleic acid, monounsaturated fatty acid were 3.05–14.08% in U. fasiciata. Heavy metals were within the tolerable limit, mercury was found 0.030 ppm A. spicifera and not detected in other species, arsenic 0.012–0.076 ppm, cadmium content ranges between 0.012 and 0.081 ppm in all species. These nutrients meet more than 70% of macro and micronutrients in precise combination of RDA suggested for pregnant women. Therefore, seaweed would be better alternative food source to meet food security challenges. Keywords: Seaweeds, Amino acid, Fatty acid, Food security, Recommended dietary allowances