NUTRITIONAL VALUE OF SPIRULINA AND ITS USE IN THE PREPARATION OF SOME COMPLEMENTARY BABY FOOD FORMULAS

J. Food and Dairy Sci., Mansoura Univ., Vol. 5 (8): 517 – 538, 2014

NUTRITIONAL VALUE OF SPIRULINA AND ITS USE IN THE PREPARATION OF SOME COMPLEMENTARY BABY FOOD FORMULAS
Sharoba, A. M.

Food Sci. Dept., Fac. of Agric., Moshtohor, Benha Univ., Egypt. ABSTRACT

In this study use the spirulina which is one of the blue-green algae rich in protein 62.84% and contains a high proportion of essential amino acids (38.46% of the protein) and a source of naturally rich in vitamins especially vitamin B complex such as vitamin B12 (175 μg / 10 g) and folic acid (9.92 mg / 100 g), which helps the growth and nutrition of the child brain, also rich in calcium and iron it containing (922.28 and 273.2 mg / 100 g, respectively) to protect against osteoporosis and blood diseases as well as a high percentage of natural fibers. So, the spirulina is useful and necessary for the growth of infants and very suitable for children, especially in the growth phase, the elderly and the visually appetite. It also, helps a lot in cases of general weakness, anemia and chronic constipation. Spirulina contain an selenium element (0.0393 mg/100 g) and many of the phytopigments such as chlorophyll and phycocyanin (1.56% and 14.647%), and those seen as a powerful antioxidant. Finally, spirulina called the ideal food for mankind and the World Health Organization considered its “super food” and the best food for the future because of its nutritional value is very high. Sixteen food formulas were prepared for as complementary food babies (1-3 years age) by using spirulina at 0, 2.5 0.5 and 7.5% for the production of two types of baby food one of them is ready to eat by using some fruits and vegetables. Papaya fruits with good nutritional values and cheap price as an essential ingredient of 30% in the four formulas and banana fruit which rich in potassium in four formulas addition to potatoes purée and carrot purée by adding 10% for each and apple purée, guava puree and mango juice by adding 15% for each been mobilized mixes in jars glass and thermal treatment was carried out at 100 oC for 40 minutes. The second type of baby foods formulas was production by using cereals, legumes and some dried green vegetables, where it was manufactured 8 dried formulas four of them by 30% wheat flour 72% and four others by 30% milled rice in addition to the 30% crushed pearl barley and dryer lentils and dried spinach dried cauliflower by adding 10% for each formulas. Then, evaluated all formulas microbiologically to study its safety before sensory evaluation and found to be microbiology safe. Sensory evaluation of produced formulas were acceptable sensory significantly. After that, chosen 4 formulas containing 5% spirulina based on the results of sensory evaluation was conducted analysis chemotherapy and natural for these selected formulas. The chemical composition indicated that these formulas were suitable as a food supplement for children aged 1-3 years. On the other hand, these formulas were economic cost and can be produced on the scale of domestic and industrial scale, as well as can be exported to the outside.
Keywords: Spirulina; amino acids; fatty acids; vitamins; phytopigments; minerals;

microbiological examination; food formulas; baby foods

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INTRODUCTION

Spirulina is the dried biomass of the cyanobacterium Arthrospira platensis, it has been widely used in several countries, it is considered GRAS

Sharoba, A. M.

(generally recognized as safe), without toxicological effects, and it is approved by the FDA (U.S.A.) and ANVISA (Navacchi et al., 2012). Rich in protein (up to 65%), formulators use spirulina in specialty food bars, powdered nutritional drinks, popcorn, beverages, fruit and fruit juices, frozen desserts and condiments (Simpore et al., 2005 and 2006).

Microalgae have received increasing attention due to the fact that they represent one of the most promising sources of compounds with biological activity that could be used as functional ingredients. Their balanced chemical composition (good quality proteins, balanced fatty acid profiles, vitamins, antioxidants and minerals) and their interesting attributes can be applied in the formulation of novel food products (Spolaore et al., 2006).

Spirulina, filamentous blue-green microalgae or cyanobacteria, is well known as a source of protein (60-70 g/100 g) of high biological value, since it is a rich source of vitamins, mainly vitamin B12 and pro-vitamin A, minerals, especially iron, and g-linolenic acid, essential fatty acids precursor for prostaglandins (Simpore et al. (2005 and 2006) and Habib et al., 2008). Furthermore, spirulina contains such molecules as phycocyanin, β-carotene and xanthophyll pigments,α-tocopherol and phenolic compounds, which are responsible for the antioxidant activities of these microalgae, as shown by several authors for in vitro and in vivo experiments (Patel et al.(2006) and Robert (2010)). Moreover, most research has focused on the health effects of spirulina as a dietary supplement for humans and animals. Many studies have shown the effects of these microalgae that may result in significant therapeutic applications: an anti-cancer effect (Mao et al., 2005), a hypolipidemic effect (Narmadha et al., 2012), and a protective effect against diabetes and obesity (Anitha and Chandralekh, 2010). These advantages make spirulina a good raw material for the healthy food.

Spirulina offers remarkable health benefits to an undernourished children. It is rich in beta-carotene that can overcome eye problems caused by vitamin A deficiency, it provides the daily dietary requirement of beta- carotene which can help prevent blindness and eye diseases Seshadri (1993).The protein and B-vitamin complex makes a major nutritional improvement in an infant’s diet. It is the only food source other than breast milk containing substantial amounts of essential fatty acid, essential amino acids and GLA that helps to regulate the entire hormone system Ramesh et al. (2013).

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 acids. It contains more beta-carotene than any other whole food; it is the best whole food source of gamma linolenic acid (GLA); it is rich in B vitamins, minerals, trace elements, chlorophyll, and enzymes; and it is abundant in other valuable nutrients about which scientists are learning more each year, such as carotenoids, sulfolipids, glycolipids, phycocyanin, superoxide dismutase, RNA and DNA (Parry, 2014).

In most developing countries commercial weaning foods of excellent quality either imported or locally produced are presently available, but due to sophisticate processing, expensive packing, extensive promotion and solid

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J. Food and Dairy Sci., Mansoura Univ., Vol. 5 (8), August, 2014

profit margins, the price of these commercial products are generally in the order of 10-15 times the cost of the common staple foods. While these products are generally highly appreciated and their use and value are well understood, they are priced beyond the purchasing power of the majority of population in the lower income groups, Who spent already about 50-75% of their income in common foods (Wurdemann and Van de Meerendok, 1994).

Spirulina platensis is used in the food, medicine, and cosmetic industries, and as an additive for chips, fruit juices, sauces, spice mixtures, vegetables, soups, and other products. This investigation contributes to the determination of nutrients in spirulina platensis microalgae used in the food and aquaculture feed industries.

Therefore, owing to all these advantages, the present work aims to study the physicochemical and nutrition values of spirulina, and formulate different babies food formulas to use as a complementary for baby food formulas with lower cost. Also, the formulas organolyptically, physicochemical properties were evaluated.