Potential of Ulva linza L. and Caulerpa racemosa var. uvifera seaweeds from Cox’s Bazar, Bangladesh as sea vegetable
Keywords:
Food value; Nutrition; Ulva linza L.; Caulerpa racemosa var. uvifera; Sea salad; Sea grapes; Green seaweeds; BangladeshAbstract
The nutritional quality parameters of leafy Ulva linza L. collected from the west coast of the Naf river estuary, Teknaf and grape-like Caulerpa racemosa var. uvifera collected from St. Martin's Island, Cox's Bazar, Bangladesh, were studied. Total protein content in U. linza (22.05±1.73%) was found significantly (p<0.05) higher than C. racemosa var. uvifera (18.20±1.50%) but with low crude lipids in the former; total amino acid content was also higher in the former, both having nearly the same amount of essential and non-essential amino acids; vitamin C content (about 2.5 mg/100 g) was nearly identical but β -carotene content was higher in the later (9.04 mg/100 g dry wt.). Crude fiber in U. linza was low (4.21±0.43%) but high in C. racemosa var. uvifera (18.20±1.50%). Other micronutrients were also ascertained. The nutritional quality parameters determined suggested that the “sea-salad” and “sea- grapes” can be used as sea-vegetables and food supplements.
Bangladesh J. Sci. Ind. Res.56(3), 223-230, 2021
206
285
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2021 Bangladesh Council of Scientific and Industrial Research
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Bangladesh Council of Scientific and Industrial Research (BCSIR) holds the copyright to all contents published in Bangladesh Journal of Scientific and Industrial Research (BJSIR). A copyright transfer form should be signed by the author(s) and be returned to BJSIR.
The entire contents of the BJSIR are protected under Bangladesh Council of Scientific and Industrial Research (BCSIR) copyrights.
BJSIR is an open access journal, and articles are distributed under the terms of the Creative Commons Attribution-NonCommercial License (CC BY-NC) Creative Commons Attribution-NonCommercial 4.0 International License which allows others remix, tweak, and build upon the articles non-commercially, and although their new works must also acknowledge and be non-commercial, they dont have to license their derivative works on the same terms.
