Potential of Ulva linza L. and Caulerpa racemosa var. uvifera seaweeds from Cox’s Bazar, Bangladesh as sea vegetable

Authors

  • A Aziz Department of Botany, University of Dhaka, Dhaka 1000, Bangladesh
  • SK Roy Department of Botany, University of Dhaka, Dhaka 1000, Bangladesh
  • A Hassan Department of Botany, University of Dhaka, Dhaka 1000, Bangladesh
  • MZ Haque Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dr. Qudrat-E-Khoda Road, Dhaka 1205
  • UF Shahjadee Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dr. Qudrat-E-Khoda Road, Dhaka 1205
  • K Mondal Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dr. Qudrat-E-Khoda Road, Dhaka 1205
  • LC Mohanta Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dr. Qudrat-E-Khoda Road, Dhaka 1205
  • OF Mashuk Adaptive Trials on Seaweed Cultivation along Bangladesh Coast Project, On Farm Research Division, Bangladesh Agricultural Research Institute, Cox’s Bazar, Bangladesh
  • BK Saha Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dr. Qudrat-E-Khoda Road, Dhaka 1205

DOI:

https://doi.org/10.3329/bjsir.v56i3.55970

Keywords:

Food value; Nutrition; Ulva linza L.; Caulerpa racemosa var. uvifera; Sea salad; Sea grapes; Green seaweeds; Bangladesh

Abstract

The nutritional quality parameters of leafy Ulva linza L. collected from the west coast of the Naf river estuary, Teknaf and grape-like Caulerpa racemosa var. uvifera collected from St. Martin's Island, Cox's Bazar, Bangladesh, were studied. Total protein content in U. linza (22.05±1.73%) was found significantly (p<0.05) higher than C. racemosa var. uvifera (18.20±1.50%) but with low crude lipids in the former; total amino acid content was also higher in the former, both having nearly the same amount of essential and non-essential amino acids; vitamin C content (about 2.5 mg/100 g) was nearly identical but β -carotene content was higher in the later (9.04 mg/100 g dry wt.). Crude fiber in U. linza was low (4.21±0.43%) but high in C. racemosa var. uvifera (18.20±1.50%). Other micronutrients were also ascertained. The nutritional quality parameters determined suggested that the “sea-salad” and “sea- grapes” can be used as sea-vegetables and food supplements.

Bangladesh J. Sci. Ind. Res.56(3), 223-230, 2021

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Published

2021-09-30

How to Cite

Aziz, A., Roy, S., Hassan, A., Haque, M., Shahjadee, U., Mondal, K., Mohanta, L., Mashuk, O., & Saha, B. (2021). Potential of Ulva linza L. and Caulerpa racemosa var. uvifera seaweeds from Cox’s Bazar, Bangladesh as sea vegetable. Bangladesh Journal of Scientific and Industrial Research, 56(3), 223–230. https://doi.org/10.3329/bjsir.v56i3.55970

Issue

Vol. 56 No. 3 (2021)

Section

Articles

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