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

Author

Listed:
  • 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)

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.

Suggested Citation

  • Ladislava Mišurcová & Stanislav Kráčmar & Bořivoj Klejdus & Jan Vacek, 2010. "Nitrogen content, dietary fiber, and digestibility in algal food products," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 28(1), pages 27-35.
    • Handle: RePEc:caa:jnlcjf:v:28:y:2010:i:1:id:111-2009-cjfs
    DOI: 10.17221/111/2009-CJFS
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    References listed on IDEAS

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    1. J. Forejtová & F. Lád & J. Třináctý & M. Richter & L. Gruber & P. Doležal & P. Homolka & L. Pavelek, 2005. "Comparison of organic matter digestibility determined by in vivo and in vitro methods," Czech Journal of Animal Science, Czech Academy of Agricultural Sciences, vol. 50(2), pages 47-53.
    2. J. Lachman & K. Hamouz & P. Dvořák & M. Orsák, 2005. "The effect of selected factors on the content of protein and nitrates in potato tubers," Plant, Soil and Environment, Czech Academy of Agricultural Sciences, vol. 51(10), pages 431-438.
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