NUTRITIONAL VALUE OF SPIRULINA AND ITS USE IN THE PREPARATION OF SOME COMPLEMENTARY BABY FOOD FORMULAS
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In this study use the spirulina which is one of the blue-green algae rich in protein 62.84% and contains a high proportion of essential amino acids (38.46% of the protein) and a source of naturally rich in vitamins especially vitamin B complex such as vitamin B12 (175 μg / 10 g) and folic acid (9.92 mg / 100 g), which helps the growth and nutrition of the child brain, also rich in calcium and iron it containing (922.28 and 273.2 mg / 100 g, respectively) to protect against osteoporosis and blood diseases as well as a high percentage of natural fibers. So, the spirulina is useful and necessary for the growth of infants and very suitable for children, especially in the growth phase, the elderly and the visually appetite. It also, helps a lot in cases of general weakness, anemia and chronic constipation. Spirulina contain an selenium element (0.0393 mg/100 g) and many of the phytopigments such as chlorophyll and phycocyanin (1.56% and 14.647%), and those seen as a powerful antioxidant. Finally, spirulina called the ideal food for mankind and the World Health Organization considered its "super food" and the best food for the future because of its nutritional value is very high. Sixteen food formulas were prepared for as complementary food babies (1-3 years age) by using spirulina at 0, 2.5 0.5 and 7.5% for the production of two types of baby food one of them is ready to eat by using some fruits and vegetables. Papaya fruits with good nutritional values and cheap price as an essential ingredient of 30% in the four formulas and banana fruit which rich in potassium in four formulas addition to potatoes purée and carrot purée by adding 10% for each and apple purée, guava puree and mango juice by adding 15% for each been mobilized mixes in jars glass and thermal treatment was carried out at 100 ºC for 40 minutes. The second type of baby foods formulas was production by using cereals, legumes and some dried green vegetables, where it was manufactured 8 dried formulas four of them by 30% wheat flour 72% and four others by 30% milled rice in addition to the 30% crushed pearl barley and dryer lentils and dried spinach dried cauliflower by adding 10% for each formulas. Then, evaluated all formulas microbiologically to study its safety before sensory evaluation and found to be microbiology safe. Sensory evaluation of produced formulas were acceptable sensory significantly. After that, chosen 4 formulas containing 5% spirulina based on the results of sensory evaluation was conducted analysis chemotherapy and natural for these selected formulas. The chemical composition indicated that these formulas were suitable as a food supplement for children aged 1-3 years. On the other hand, these formulas were economic cost and can be produced on the scale of domestic and industrial scale, as well as can be exported to the outside.
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Spirulina has high nutritional value due to its content in proteins, essential amino acids, minerals, essential fatty acids, vitamins, and liposoluble antioxidants.
“Spirulina has high nutritional values due to its content in proteins, essential amino acids, minerals, essential fatty acids, vitamins, and liposoluble antioxidants (vitamin E and carotenoids) [28–38]”
From Antioxidant, Immunomodulating, and Microbial‐Modulating Activities of the Sustainable and Ecofriendly <i>Spirulina</i> (2017) · cites this paper as [32]
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- Authors
- Sharoba, A.
- Affiliations
- Benha University (EG)
- Corresponding author
- Sharoba, A.
- ORCID
- Sharoba, A.
- Venue
- Journal of Food and Dairy Sciences
- Publisher
- Egyptian Knowledge Bank
- Published
- 2014-08-01
- Volume
- 5
- Issue
- 8
- Pages
- 517-538
- ISSN
- 2090-3650 (ISSN-L)
- 2090-3731
- OpenAlex
- W2981855304
- Cited by
- 98
- References
- 35
- Citations by year
- 2026: 7 · 2025: 8 · 2024: 14 · 2023: 16 · 2022: 15 · 2021: 18 · 2020: 5 · 2019: 6 · 2018: 3 · 2017: 2 · 2015: 2 · 2014: 1
- FWCI
- 2.39
- Type
- journal article
- Language
- en
- Open access
- diamond
- doi.org
- Licence
- cc-by
- Locations
- Journal of Food and Dairy Sciences (publishedVersion, cc-by)
- DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food and Agricultural Sciences
- Life Sciences › Agricultural and Biological Sciences › Aquatic Science › Seaweed-derived Bioactive Compounds
- Health Sciences › Nursing › Nutrition and Dietetics › Infant Nutrition and Health
- Keywords
- Spirulina, infant nutrition, cyanobacteria, nutritional composition, vitamin B12, folic acid, phycocyanin, antioxidants, papaya, banana, vegetable puree, wheat flour, rice flour, heat treatment, superfoods, food fortification, anemia prevention, constipation prevention
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