Nutrient composition of red seaweed Gracilaria Changgi from Sabah and Sarawak

Liew, Toh Soon (2011) Nutrient composition of red seaweed Gracilaria Changgi from Sabah and Sarawak. Universiti Malaysia Sabah. (Unpublished)


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This study was conducted to determine the nutritional different of the same species red seaweed, Gracilaria changgi from two different places (Sabah and Sarawak). The nutritional data of both seaweeds were obtained. The red seaweed, Gracilaria changgi were collected from two different places namely Sabah and Sarawak. Both the two edible seaweed were analyzed to determine its proximate chemical composition, mineral content, vitamin C content and free fatty acid contents. The seaweeds were high in dietary fiber, protein and low in lipid content. The dietary fiber for G.changgi from Sabah was 59.03% and G.changgi from Sarawak was 61.33%. For crude protein content for G.changgi from Sabah was 11.32% and G.changgi from Sarawak 12.67% and both the value were higher than several commonly consumed local vegetables. The lipid content for G.changgi from Sabah was just 0.60% and G.changgi from Sarawak was just 0.54%. The total macro mineral (K, Ca, Na and Mg) for G.changgi from Sabah and Sarawak were 1411.43mg/100g and 1334.93mg/100g. G.changgi from Sarawak had higher vitamin C content (9.52mg/100g) than G.changgi from Sabah (5.82 mg/100g). The PUFA content of G.changgi from Sabah was 28.64% and G.changgi from Sabah was 5.45%. The different nutrient compositions of the two similar seaweed were due to geographical difference with influence by salinity, temperature, pH and sunlight intensity. Overall the G.changgi from Sabah had a better nutrient composition profile.

Item Type: Academic Exercise
Uncontrolled Keywords: nutrien, red seaweed, gracilaria changgi, Sabah, Sarawak
Subjects: T Technology > TX Home economics > Nutrition. Foods and food supply
Divisions: SCHOOL > School of Food Science and Nutrition
Date Deposited: 27 May 2013 04:41
Last Modified: 13 Oct 2017 09:20

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