Prospective Research and Technological Advancements in Food and Health Sciences
Total Number of Pages : 418Spirulina with High Protein for Alternative Food Supplements
Mail Id : kingchola85@gmail.com
Abstract
Spirulina is a high-protein alga that can be farmed at a minimal cost and is extremely profitable. Algae come in 15 different varieties. Spirulina maxima and Spirulina platensis grow well in Tamil Nadu’s climate. The Maxima variety is well-suited to machine cultivation. Small firms can successfully breed the platensis variety. You may learn about a few of these advantages in this post. It’s a concentrated super alga that contains all of the essential amino acids as well as a whopping 68 percent protein. In addition, beta-carotene, vitamin B12, important fatty acids like Omega 3, and even zeaxanthin are antioxidants found in spirulina. Spirulina is a type of algae that is used as a food supplement. It is nutrient-dense and has numerous health advantages.
Keywords
Spirulina Arthrospira platensis Business planReferences
1. Usharani, G., Saranraj, P., & Kanchana, D. (2012). Spirulina cultivation: a review. International Journal of Pharmaceutical and Biological Science Archive, 3(6), 1327-1341.
2. Phang, S. M., Miah, M. S., Yeoh, B. G., & Hashim, M. A. (2000). Spirulina cultivation in digested sago starch factory wastewater. Journal of Applied Phycology, 12(3), 395-400.
3. Saranraj, P., & Sivasakthi, S. (2014). Spirulina platensis–food for future: a review. Asian Journal of Pharmaceutical Science and Technology, 4(1), 26-33.
4. Ragaza, J. A., Hossain, M. S., Meiler, K. A., Velasquez, S. F., & Kumar, V. (2020). A review on Spirulina: alternative media for cultivation and nutritive value as an aquafeed. Reviews in Aquaculture, 12(4), 2371-2395.
5. Soni, R. A., Sudhakar, K., & Rana, R. S. (2017). Spirulina–From growth to a nutritional product: A review. Trends in food science & technology, 69, 157-171.
Acknowledgments
The authors would like to express their gratitude to the Department of Botany at Srimad Andavan Arts and Science College (Autonomous), Tiruchirappalli, Tamil Nadu, India, for their various contributions.
Conflicts of Interest
The authors declare no conflict of interest.
Author information
Authors and Affiliations
Department of Botany, Srimad Andavan Arts and Science College (Autonomous), Affiliated to Bharathidasan University, Tiruchirappalli, Tamil Nadu – 620 005, India.
*Corresponding author
Correspondence to kingchola85@gmail.com
Editor Information
Editors and Affiliations
Department of Academics and Human Resource Development
National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (NIFTEM-T)
(An Institute of National Importance)
Ministry of Food Processing Industries (MoFPI), Govt. of India
Thanjavur, Tamil Nadu, India. Pin Code – 613005
Dr. S. Vignesh
Dr. N. Baskaran
Dr. V. Eyarkai Nambi
Dr. M. Loganathan
Rights and permissions
To request permission, please contact Skyfox Publishing Group
Copyright Information
© 2023 The Author(s), under exclusive license to Skyfox Publishing Group
About this Chapter
Koperuncholan, M., & Muruganantham, P. (2023). Prospective Research and Technological Advancements in Food and Health Sciences. In S. Vignesh, Baskaran, N., Nambi, V., Loganthan, M (Ed.), Spirulina with High Protein for Alternative Food Supplements: Skyfox Publishing Group. https://doi.org/10.22573/spg.023.978-93-90357-07-9/11