Marine algae as sources of fibres: Determination of soluble and insoluble dietary fibre contents in some ‘sea vegetables’

Abstract

AbstractThe soluble and insoluble dietary fibre contents of seven marine algae (‘sea vegetables’): wakame (Undaria pinnatifida), hijiki (Hijiki fusiformis), sea spaghetti (Himanthalia elongata), arame (Eisenia bicyclis), sea lettuce (Ulva lactuca), A O nori (Enteromorpha spp), and nori (Porphyra tenera) were determined by the gravimetric method of Prosky et al (J Assoc Anal Chem 1988, 71 1017–1023) following some adaptations. These seaweeds are particularly rich in dietary fibres with total dietary fibre contents varying between 32·7 and 74·6% (on a dry weight basis) of which 51·6 to 85·0% are water soluble. Marine algae appear to be good sources of fibres presenting great chemical, physico‐chemical and rheological diversities that may be beneficial in nutrition.