Chemical composition,in vitro protein digestibility andin vitro available iron of blue green alga,Nostoc commune |
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| Authors: | Kohji Hori Tomoko Ueno-Mohri Takuo Okita Genji Ishibashi |
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| Institution: | (1) Department of Home Economics, Fukuoka University of Education, 729 Akama, 811-41 Munakata, Fukuoka, Japan;(2) Department of Nutrition, Kyushu Women's University, 807 Kitakyushu City, Fukuoka, Japan |
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| Abstract: | Blue-green alga,Nostoc commune, contained moderate amounts of protein and iron. Itsin vitro protein digestibility was 43–50%. The soluble and ionic iron from the alga was extractable to some extent at pH 1.5 but was not detectable at pH 8.0. The digestion by protease did not affect the iron detection. Heat processing at 100 and 120°C failed to increase the digestibility and the content of available iron. The dietary fiber in the alga may be responsible for low protein digestion and low iron availability. |
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| Keywords: | available iron blue green alga dietary fiber Nostoc commune protein digestibility |
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