Abstract
Abstract The nutritional values of seaweed protein concentrates (PCs) isolated from two red seaweeds (Hypnea charoides and Hypnea japonica) and one green seaweed (Ulva lactuca) were evaluated by determining their in vitro protein digestibility and amino acid profiles. Both protein extractability and in vitro protein digestibility of the red seaweed PCs (88.7–88.9%) were significantly (P
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