Environmental Engineering Reference
In-Depth Information
8.1
Food Source from Green
Seaweeds
8
Utilization of Seaweeds
as Food
The green seaweeds
Monostroma
,
Enteromorpha
,
Ulva
,
Caulerpa
, and
Codium
are commonly
known as source of food. In Japan, dried fronds
of edible
Monostroma
are used in preparation
of “nori-jam” and soup. Edible
Monostroma
and
Enteromorpha
are called “Aonori” in Japanese
(Ohno
1997
); in some Pacifi c regions,
Entero-
morpha
is being known as “ele ele” (Hawaii),
“Iulua,” “lumi boso” (Fiji), and “Nalumlum
malekesa” (Vanuatu). This alga is being eaten by
humans as edible raw, dried, or cooked (Novaczek
2001
).
Codium geppiorum
is a favorite dish with
fi sh cooked in milk by many Pacifi c islanders.
Caulerpa
is known as “sea grapes,” “green cav-
iar,” or “green sea feather.” It is commonly sold
in markets and is important to the economy of
many Pacifi c regions.
Caulerpa lentillifera
is
being consumed as a salad in the Philippines and
some parts in Indonesia (Trono and Toma
1997
),
and
C. sertularioides
,
C. peltata
, and
C. bikinen-
sis
are being consumed with coconut milk (Payri
et al.
2000
).
Seaweeds are considered as a food supplement
in the twenty-fi rst century because they contain
proteins, lipids, polysaccharides, minerals, vita-
mins, and enzymes. In general, seaweeds are rich
in vitamins A, E, C, and niacin with similar
contents in green algae (Chlorophyta), brown
algae (Phaeophyta), and red algae (Rhodophyta).
The concentration of vitamins B12, B1, pantothenic
acid, and folic and folinic acids is generally higher
in greens and reds than in browns (Madlener
1977
). The brown algae possess organic iodine in
greater amounts, whereas in green algae, this
micronutrient is found generally in low quantity.
For example, one tablespoon of cooked hijiki
(
Hizikia fusiforme
), a brown algae, is approximately
equivalent in calcium to one glass of whole milk.
On the other hand, tea made from
Fucus vesicu-
losus
(bladder wrack) is called “slimming tea”
because the high iodine content in the plants will
act as a stimulator of the thyroids that regulates
the metabolism, and there is no better way to
provide the body with a full complement of trace
elements than consuming these kinds of sea veg-
etables. Marine algae are similar to oats in protein
and carbohydrate values. The red and green algae
appear higher in crude protein far tested about
2-4 %. For example, the blue-green algae
Nostoc
species have around 20 % protein content, which
is similar for the green algae
Enteromorpha linza
(20 %) and the brown algae
Analipus japonicus
(22 %). The protein values of red algae
Porphyra
are higher than rice or soybeans and very close to
horsemeat meal (Madlener
1977
).
All algae contain high content of carbohydrates
(sugars and starches) in polysaccharide bio-
chemical structure which is a natural nontoxic
colloidal substance that has been used as muci-
laginous material referred to as gel. However,
this structure cannot be broken by the digestive
enzymes in several organisms, and therefore their
use for human consumption is nutritionally
limited (Madlener
1977
). Fat content in sea
vegetables ranges from 1 % in
Laminarias
to 8 %
in
Pelvetia canaliculata
.
8.2
Food Source from Brown
Seaweeds
Laminaria
“kombu” and
Undaria
“wakame” are
edible and important resources in Japan. They
are consumed raw, boiled, or dried material with
sweetened green beans, jelly, crushed ice, and
coconut milk in Southern Vietnam (Tsutsui et al.
2005
).
Cladosiphon okamuranus
is consumed
as salad in Japan (Toma
1997
).
Sargassum
is known as horsetail, and it is eaten as soup or
dressed with soybean sauce, after being pro-
cessed in Korea (Madleners
1977
) and in Hawaii
(Novaczek
2001
). In the Pacifi c region,
Rosenvingea
or slippery cushion and
Turbinaria
or spiny leaf are eaten as soup or omelet;
Colpomenia
or papery sea bubble as chop soup,
stew, or salad; and
Hydroclathrus
or sea colan-
der,
Dictyota
or brown, and Padina or sea fan
ribbon weeds as a food dressing, soup, or stew
(Novaczek
2001
).
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