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Biochemical composition of three seaweed species, namely, Asparagopsis taxiformis (red seaweed), Hydroclathrus clathratus (brown seaweed) and Colpomenia sinuosa (brown seaweed) from the St. Martin’s Island, Bay of Bengal, Bangladesh was studied in order to evaluate their nutritional value during November, 1995 to April, 1996. The mean value of prot...
Context in source publication
Context 1
... (Table 1). Fat: The amount of fat in Asparagopsis taxiformis, Hydroclahrus clathratus and Colpomenia sinuosa ranged 0.013 -0.027%, 1.4 -1.9% and 0.76 -1.35% respectively where the mean value was 0.02 ± 0.002, 1.67 ± 0.073 and 1.1 ± 0.12% respectively (Table 2). Tressler (1923) found 0.05% fat in Gracilaria coronopifolia and Hansen et al. (1981) found 0.2 to 0.8% in Porphyra species. ...Citations
It is crucially important to provide a sufficient food supply to
ensure food security in the context of an increasing global
population, shrinking cropland, and changes in the environment.
The availability of adequate nourishment is important for both
human and animal health. A strong dietary protein source is
animal products, particularly their proteins, however, because of
the large carbon footprint associated with their production,
efforts to find alternative protein sources have been made. This
study sought to provide more information on the development of
scientific research into the nutritional properties of seaweed as
an alternative source of nutrients. When it comes to mariculture
or controlled fisheries, seaweed has a clean, renewable supply
that is natural, sustainable, and has a natural origin. Being a good
source of protein, carbohydrates, vitamins, polyunsaturated fatty
acids, and minerals, seaweed has a high nutritional value,
derived from seawater based on environmental and seasonal
factors. To increase seaweed production to a commercial level
and win over consumers all over the world, efforts must be made
to sustainable seaweed cultivation and better management.
Furthermore, more study is required to optimize the process of
seaweed protein extraction for applications in food and
nutraceuticals
