Nitrogen content, dietary fiber, and digestibility in algal food products

Ladislava Mišurcová, Stanislav Kráčmar, Bořivoj Klejdus and Jan Vacek
Additional contact information
Ladislava Mišurcová: Department of Food Engineering, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic
Stanislav Kráčmar: Department of Food Engineering, Faculty of Technology, Tomas Bata University in Zlín, Zlín, Czech Republic
Bořivoj Klejdus: Department of Chemistry and Biochemistry, Mendel University in Brno, Brno, Czech Republic
Jan Vacek: Department of Medical Chemistry and Biochemistry, Faculty of Medicine and Dentistry, Palacký University Olomouc, Olomouc, Czech Republic

Czech Journal of Food Sciences, 2010, vol. 28, issue 1, 27-35

Abstract: The basic nutritional aspects and parameters of freshwater and marine algal food products are described. Blue-green algae (Spirulina pacifica, S. platensis), green algae (Chlorella pyrenoidosa), red algae (Palmaria palmata, Porphyra tenera), and brown algae (Eisenia bicyclis, Hizikia fusiformis, Laminaria japonica, Undaria pinnatifida) were used for this purpose. The ash content, total nitrogen, dietary fibers, and in vitro digestibility of the above-mentioned algal species were studied. The ash contents amounted to 8-11% (for freshwater) and 9-33% (for marine) of the weights of the algal samples. The total nitrogen contents were analysed using a modified Winkler's method; in the process, higher nitrogen contents were observed in freshwater algae than in marine ones. For the analysis of dietary fiber contents, the instrument Ankom220 Fibre Analyser was used. The marine brown algae species were generally assigned higher contents of dietary fiber than the freshwater algal products. The results of the dietary fiber analysis differed with the methodologies used. Pepsin, pancreatin, and a combination of both were applied for the study of in vitro digestibility. Generally, brown algae showed the worst digestibility in comparison with other algal food products.

Keywords: algae; cyanobacteria; nitrogen; digestibility; dietary fiber (search for similar items in EconPapers)
Date: 2010
References: View references in EconPapers View complete reference list from CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/111/2009-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/111/2009-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:28:y:2010:i:1:id:111-2009-cjfs

DOI: 10.17221/111/2009-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().