Spirulina platensis: An excellent protein source for food supplementation

Spirulina platensis: An excellent protein source for food supplementation

Mariya Khatoon¹

Dr. D.T. Bornare²

Dr. Swapnil Jaiswal³

Department of Agricultural Engineering

G.S. Mandal’s Maharashtra Institute of Technology, Aurangabad

Dr. Babasaheb Ambedkar Marathwada University, Aurangabad (MH) India

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Abstract:

Spirulina is a blue green, filamentous algae, rich in macro & micro nutrients. It also proposed many therapeutic properties such as anti-inflammatory, antiviral, antioxidant effects. Due to its high nutritional profile, it is supposed as excellent source of protein & is used for protein enrichment and fortification. The use of spirulina as a protein supplement in population with protein malnutrition is considered as feasible as it has several advantages when compared with other agricultural protein source. Spirulina typically contains about 55-70% protein. It is good source of vitamin B12, copper & iron. Spirulina protein is low in calories. Well balanced chemical composition of spirulina (good quality protein, balanced fatty acid profile, vitamins, antioxidants & minerals) superior to that of traditional foods & interesting health promoting effects can be applied in the formulation of novel food products. Research shows that Spirulina may have antioxidant, pain relief, anti-inflammatory and brain protect properties. Many antioxidants in spirulina have anti-inflammatory effects in the body. Spirulina platensis has been used in bakery, confectionary, dairy products, and extruded products and in snacks for nutritional enrichment. This article provides application of spirulina platensis in food supplementation.

Key words: Anti-inflammatory, enrichment, fortification, protein malnutrition, spirulina platensis, supplementation.