Spirulina ppt

Its a blue green algae, has more health benefits

1. Mrs . P. Karthika M.Sc., M.Phil. , (Ph.D.) Assistant Professor Department of Food Science and Nutrition Periyar University, Salem - 11

2. Introduction Overview Nutritional Composition Health Benefits Value added products Content

3. Spirulina ( Arthrospira Platensis ) is a unique freshwater plant that has been of an enormous interest to nutritional scientists over the past decade. It is the most nutritionally concentrated compact whole food known to humankind, which owe a potential to drastically lower your chances of developing cancer, heart disease, or stroke, or of contracting a life threatning virus such as HIV. Introduction

4. Spirulina's concentrated nutrition makes it an ideal food supplement for people of all ages and lifestyles. Spirulina is about sixty percent complete, highly digestible protein. Spirulina contains every essential amino acid. Its impressive protein content and its rapid growth in entirely mineral environment have attracted the attention of researchers and industrialists alike.

5. Blue green algae –or cyanobacteria – from the Oscillateriaceae family It naturally grows in alkaline and warm media; in the sea and fresh water of Asia, Africa, Europe, South and North America. Overview

6. Macro- and Micronutrients (high quality protein, iron, gama-linolenic acid, vitamins, minerals, polysaccharides and phycocyanin - a group of blue photosynthetic pigments present in cyanobacteria ) Good organoleptic properties NO

7. Spirulina can double its biomass every 2 to 5 days, yields can produce over 20 times more protein than soybeans on the same area, and 40 times that of corn and 400 times that of beef

8. Spirulina is a food source that consists of more than 60% protein. It has the highest known source of beta carotene. (25 times more than raw carrots) Spirulina has more vitamin B12 than any other known source. Nutritional Value

9. Spirulina is richest source of chlorophyll. Spirulina has a number of natural antioxidants like beta-carotene, vitamin E, vitamin B1, B5, & B6, zinc, manganese, copper and selenium & amino acid methionine .

10. Spirulina composition culturing conditions methods of analysis complementary dietary ingredient of feed for fish, shrimp and poultry Nutritional Composition

11. Calories 343 kcal Protein 60 to70% Fat Total fat (g) 4.3 Saturated fat 1.95 Polyunsaturated fat 1.93 Monounsaturated fat 0.26 Cholesterol <0.1 Total carbohydrate (g) 17.8 Dietary fiber 7.7 Sugars 1.3 Lactose <0.1

12. Vitamin A (as β- carotene) 352.000 IU Vitamin K 1090 mcg Thiamine HCL (Vitamin B1) 0.5 mg Rivoflavin (Vitamin B2) 4.53 mg Niacin ( Vitamine B3) 14.9 mg Vitamin B6 ( Pyridox . HCL) 0.96 mg Vitamin B12 162 mcg

13. Calcium 468 mg Iron 87.4 mg Phosphorus 961 mg Iodine 142 mcg Magnesium 319 mg Zinc 1.45 mg Selenium 25.5 mcg Cooper 0.47 mg Manganese 3.26 mg Chromium <400 mcg Potassium 1,660 mg Sodium 641 mg Minerals

14. Reduces blood cholestrol Spirulina helps to control diabetes Helps in kidney detoxification Useful in combating malnutrition Preventing vitamin A deficiency Aids in the prevention of anaemia

15. g protein/kg/day RDA of Protein

16. Value added products

17. Thank you