Nutritional evaluation of some subtropical red and green seaweeds. Part I - Proximate composition, amino acid profiles and some physico-chemical properties

Ka Hing Wong, Peter C.K. Cheung

Research output: Journal article publicationJournal articleAcademic researchpeer-review

257 Citations (Scopus)

Abstract

The proximate composition, amino acid profile and some physico-chemical properties of two subtropical red seaweeds (Hypnea charoides and Hypnea japonica) and one green seaweed (Ulva lactuca) were investigated. The total dietary fiber [ranged from 50.3 to 55.4% dry weight (DW)] and ash (ranged from 21.3 to 22.8% DW) were the two most abundant components in these seaweeds but their crude lipid contents were very low (ranged from 1.42 to 1.64% DW). Although the crude protein content of the red seaweeds was significantly (p<0.05, ANOVA, Tukey-HSD) higher than that of the green, the three seaweed proteins contained all essential amino acids, the levels of which were comparable to those of the FAO/WHO requirement. Moreover, the swelling capacity (SWC), water-holding capacity (WHC) and oil-holding capacity (OHC) of the seaweeds had a high positive correlation (r=0.99-1.00) with their total amount of fiber and protein. Among the three seaweeds, the two red seaweeds exhibited significantly (p<0.05, ANOVA, Tukey-HSD) better physico-chemical properties, which were similar to some commercial fiber-rich food ingredients.
Original languageEnglish
Pages (from-to)475-482
Number of pages8
JournalFood Chemistry
Volume71
Issue number4
DOIs
Publication statusPublished - 1 Dec 2000
Externally publishedYes

Keywords

  • Amino acid profile
  • Physico-chemical properties
  • Proximate composition
  • Seaweeds

ASJC Scopus subject areas

  • Analytical Chemistry
  • Food Science

Cite this