Chemical Composition of Common Seaweeds from the Kenya Coast

Heltan M Mwalugha,Joseph G Wakibia,Glaston M Kenji,Mwanjala A Mwasaru

doi:10.5539/jfr.v4n6p28

Heltan M Mwalugha, Joseph G Wakibia + Show 2 more

Open Access

https://doi.org/10.5539/jfr.v4n6p28

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Abstract

The gross nutritional profile of 34 seaweed species from three sites (Mkomani, Kibuyuni and Mtwapa) in coastal Kenya were studied. The crude fat, crude protein, crude fibre and crude ash were determined by the standard AOAC methods while the nitrogen-free extract (NFE) was calculated by weight difference of the chemical components. The chemical constituents of the seaweeds varied significantly among the algal divisions, species, months and sites (p&lt;0.05). The major chemical components was the NFE with a mean value of 42.09 ± 0.83% dry weight (DW) followed by crude ash (31.94 ± 0.78% DW), crude fibre (14.08 ± 0.26% DW), crude protein (10.09 ± 0.26% DW), whereas the least component was crude fat with a mean value of 1.81 ± 0.04% DW (p&lt;0.05). The crude protein levels were positively correlated with nitrogen content and in crude fibre and negatively with NFE, crude fat and crude ash (p&lt;0.05). The findings on the gross nutritional profile of the seaweeds in this study could be used as a basis for more advanced research on nutritional information guideline and as potential resources for seaweed-based products for improved human and animal nutrition.

Highlights

Seaweed referred to as marine macroalgae are classified based on anatomy, pigmentation, morphology, chemical composition among other characteristics as green algae (Chlorophyta), brown algae (Phaeophyta) and red algae (Rhodophyta) (Dawczynski et al, 2007)
The crude fat, crude protein, crude fibre and crude ash were determined by the standard AOAC methods while the nitrogen-free extract (NFE) was calculated by weight difference of the chemical components
The crude protein levels were positively correlated with nitrogen content and in crude fibre and negatively with NFE, crude fat and crude ash (p

Summary

Introduction

Seaweed referred to as marine macroalgae are classified based on anatomy, pigmentation, morphology, chemical composition among other characteristics as green algae (Chlorophyta), brown algae (Phaeophyta) and red algae (Rhodophyta) (Dawczynski et al, 2007). Seaweeds are valuable sources of macronutrients such as protein, fibre, carbohydrates and lipids, and micronutrients such as minerals and vitamins, as well as important bioactive compounds (Ortiz et al, 2006; Yaich et al, 2013). They have been recognized as being beneficial for human and animal health (Fleurence, 1999). Seaweeds are known as sources of thickening and gelling agents (phycocolloids) for various applications in food and pharmaceutical industries They are used for improving nutrients in animal feed, cosmetics, medicine and fertilizers (Balboa et al, 2013; Fleurence, 1999; Lordan et al, 2013; Marinho-Soriano et al, 2006)

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