Evaluation of Biochemical and Nutritional Potential of Seaweeds from Lakshadweep Archipelago

被引：6

作者：

Anuradha, V. ^{[1
]}

Byju, K. ^{[1
]}

Jacob, Kala ^{[1
]}

Gopinath, Anu ^{[2
]}

Prashob Peter, K. J. ^{[1
]}

Gireesh Kumar, T. R. ^{[1
]}

Vasundhara, G. ^{[1
]}

Rosamine, Emilda ^{[1
]}

Harishankar, H. S. ^{[1
]}

Kumar, N. C. ^{[1
]}

Nair, S. M. ^{[1
]}

机构：

[1] Cochin Univ Sci & Technol, Inter Univ Ctr Dev Marine Biotechnol, Cochin 682016, Kerala, India

[2] St Teresas Coll, Dept Chem, Ernakulam, Kerala, India

来源：

JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY | 2015年 / 24卷 / 07期

关键词：

seaweeds; Lakshadweep; nutrition; Hansen's nutritional quality index; HEAVY-METALS; PROTEIN; ALGAE; IRON;

D O I：

10.1080/10498850.2013.798390

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The variation of the proximate composition and mineral content of nine seaweeds available in the Lakshadweep group of islands were studied to evaluate their nutritional quality. The proximate composition and the mineral contents were determined as per standard methodologies. The nutritional quality was found to be comparable with common vegetables and fruits. Hansen's nutritional quality index has shown the seaweeds U. lactuca, H. valentea, and H. muciformis, in particular, to be safe for their versatile use and that they can contribute to a healthy balanced diet.

引用

页码：639 / 647

页数：9

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