Abstract
An analysis of the nutrition content of Spirulina sp is reported. The main objective of this study is to evaluate the nutritional value of Spirulina sp that produced by the large culture at ambient temperature. The analysis method was used high-performance liquid chromatography, gas chromatography, spectrophotometers UV-Vis and inductively Coupled Plasma-OES. The analysis has found vitamins, minerals, amino acids, pigments, and essential fatty acids. It is concluded that Spirulina sp which is produced by large-scale culture is a good source of nutrition and potent an alternative superfood.
Export citation and abstract BibTeX RIS
Content from this work may be used under the terms of the Creative Commons Attribution 3.0 licence. Any further distribution of this work must maintain attribution to the author(s) and the title of the work, journal citation and DOI.