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Literature Review For Food

Decent Essays
Chapter 2
Literature review
Spirulina (Arthrospira) is used as food supplements
Spirulina is identified as can excellent source of proteins, vitamins, minerals and biologically active substances (Switzer, 1980 in Sanchez et al. 2001).The protein concentration was found to constitute 60-70% of its dry weight. It is claimed to be useful in human nutrition since it contains a high quality and quantity of protein. It contains essential amino acids: the highest values are leucine (10.9% of total amino acids), valine (7.5%), and isoleucine (6.8%). Currently, food containing Spirulina ingredients are eaten in the form of noodles, nutritious blocks, beverages and cookies (Li & Qi, 1997).
In the 21st century Agricultural field is faces with many challenges such as: an increase in food production due to global population
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An economically viable solution which is the cultivation of Spirulina microalga rich in protein, vitamins and other functional nutrients known to benefit health is opted as the best solution.
Arthrospira (Spirulina) platensis is a well-known commercial cyanobacterium that is used in food supplements for humans and animals (Rasool et al., 2006). Spirulina is a blue green algae which belongs to a family of Oscillateriaceae, it grows in countries with a tropical climatic condition. The rising global temperature is a serious problem that changes metabolic functions and causes irreversible damage during microorganisms growth and result loss of biomass productivity and high-value compounds (Vonshak 1997). A study that shows the presence of active compounds vitamin B12
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