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By Heather L. Milliken

Spirulina is a blue-green algae that is 65-71% protein and contains all essential amino acids. It has traditionally been harvested and consumed in Mexico and Africa. Studies aim to maximize spirulina production by monitoring growth and floatation stages. Spirulina cultivation in shallow ponds can produce high protein yields efficiently. It provides many nutrients and antioxidants and nutritional benefits like reducing cholesterol and aiding diabetes control.

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Sagar Modh
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118 views11 pages

By Heather L. Milliken

Spirulina is a blue-green algae that is 65-71% protein and contains all essential amino acids. It has traditionally been harvested and consumed in Mexico and Africa. Studies aim to maximize spirulina production by monitoring growth and floatation stages. Spirulina cultivation in shallow ponds can produce high protein yields efficiently. It provides many nutrients and antioxidants and nutritional benefits like reducing cholesterol and aiding diabetes control.

Uploaded by

Sagar Modh
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPT, PDF, TXT or read online on Scribd

Spirulina

[Link]

By Heather L. Milliken
What is Spirulina?
 It is a blue-green algae

 One-celled form

 65-71 percent protein

 Contains all essential amino acids

 Spirulina has an 8-10 percent photosynthetic


conversion rate (land plants have about a 3
percent conversion rate)
The First Harvesting Techniques
 Kanembu make Dihé cakes (2)
Harvesting
 In Mexico, Spirulina was
found to be harvested and
dried for consumption up
until the late 16th century

 The Spanish Conquest led


to lakes being drained to
make room for new
civilization (2)
Techniques Continued…
 Studies
have been performed to
maximize the production of Spirulina.

 Thisis done by monitoring the


floatation and by determining the
most productive growth stage. (1)
The Benefits of Harvesting
Spirulina

 Spirulina can be cultivated in shallow


ponds

 Asa result of this, Spirulina can


double its biomass every 2 to 5 days,
yields can produce over 20 times
more protein than soybeans on the
same area, and 40 times that of corn
and 400 times that of beef. (2)
Nutritional Value
 Spirulina is a food source that consists of more than 60%
protein.

 It has the highest known source of beta carotene. (25 times


more than raw carrots)

 Spirulina has more vitamin B12 than any other known source.

 It contains the richest food source of gamma linolenic acid


(GLA). (GLA is the precursor to body's important hormone
prostaglandin)

 Spirulina is richest source of chlorophyll.


 Spirulina has a number of natural antioxidants like beta-
carotene, vitamin E, vitamin B1, B5, & B6, zinc, manganese,
copper and selenium & amino acid methionine. (3)
The Pink Flamingo
 Some flamingos evolved a filter in its
beak to specifically eat spirulina.

[Link]
Forms of Consumption
 Kanembu people use crumbled Dihé
to mixed with a sauce of tomatoes
and peppers, and poured over millet,
beans, fish or meat.

 It
taken in the pill form as a
nutritional suppliment

 Spirulinais added to numerous types


of pet foods.
The Benefits of Eating Spirulina
 Reduces blood cholestrol

 Spirulina helps to control diabetes

 Helps in kidney detoxification

 Useful in combating malnutrition

 Spirulina is very useful in preventing vitamin A


deficiency (helps prevent blindness and eye
disease (4))

 Aids in the prevention of anaemia


(3)
References

1) Kim, S.G., Choi, A., Ahn, C.Y., Park, C.S., Park, Y.H., Oh, H.M.
(2005). Harvesting of Spirulina platensisby cellular floatation and
growth stage determination. Letters in Applied Microbiology 40,
190-194.

2) [Link]

3) [Link]

4) [Link]

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