PJB-2018-1810
Variation in some nutritional qualities (proteins, amino acids, phycocyanin) of Spirulina platensis (Cyanobacteria) as influenced by sampling sites in Chad
Wague Ridine, Mbaiguinam Mbailao and Ngakou Albert
Abstract
This study was conducted in Chad to reveal changes in the nutritional composition of Spirulina platensis from different sampling sites. For each assessed parameter, the experimental design was a complete randomized block in which the sampling sites were considered as treatments, each one of which was replicated three times. As the outcomes of this research, samples from Kwa, CST1 and Artomissi sites displayed the greatest total protein concentrations with 64.26, 60.35 and 58.61 g/100g dry weight of Spirulina respectively. Madjorio site was the poorest of all amino acids assessed. Essential amino acids were present at variable concentrations, the highest accounting for Spirulina was from Kwa site. Tryptophan and cysteine were absent in all samples, while glutamic acid was the most represented amino acid in all samples with 10.78 g/100g dry weight of protein in sample from Kwa site. Histidine was the less concentrated amino acid (0.24 g/100g dry weight) in sample from Madjorio site. Phycocyanin was present in samples with concentrations ranging from 6.6-34.02 mg/100 g dry weight of Spirulina at Madjorio and Kwa sites. These findings reveal the nutritional value of this important microalgae, thus suggesting its use as dietary food supplement.
To Cite this article:
Download
