African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12487

Full Length Research Paper

The nutritional quality of Spirulina platensis of Tamenrasset, Algeria

Sarra BENSEHAILA*
  • Sarra BENSEHAILA*
  • Laboratory of Natural and Local Bioresources, Department of Biology, Faculty of Sciences, University of Hassiba Benbouali, Chlef 02000, Algeria.
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Amel DOUMANDJI
  • Amel DOUMANDJI
  • Laboratory of Vegetable Biotechnology, Department of Agricultural Sciences, Faculty of Agro-Veterinary, University of Blida1, Blida 09000, Algeria.
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Lynda BOUTEKRABT
  • Lynda BOUTEKRABT
  • Laboratory of Vegetable Biotechnology, Department of Agricultural Sciences, Faculty of Agro-Veterinary, University of Blida1, Blida 09000, Algeria.
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Husseen MANAFIKHI
  • Husseen MANAFIKHI
  • Department of Physiology and Pharmacology, ?V. Erspamer?, "Sapienza" University of Rome, Italy.
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Ilaria PELUSO
  • Ilaria PELUSO
  • Functional Food and Metabolic Stress Prevention Laboratory, CRA-NUT, Via Ardeatina, 546, 00178 Rome, Italy.
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Kaddour BENSEHAILA
  • Kaddour BENSEHAILA
  • The Superior School of Industrial Chemistry, Lyon, France.
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Ali KOUACHE
  • Ali KOUACHE
  • Laboratory of Natural and Local Bioresources, Department of Biology, Faculty of Sciences, University of Hassiba Benbouali, Chlef 02000, Algeria.
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Asma BENSEHAILA
  • Asma BENSEHAILA
  • Laboratory of Natural and Local Bioresources, Department of Biology, Faculty of Sciences, University of Hassiba Benbouali, Chlef 02000, Algeria.
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  •  Received: 08 January 2015
  •  Accepted: 06 May 2015
  •  Published: 13 May 2015

Abstract

Spirulina platensis, a blue green microalga, has been used since ancient times as a source of food because of its high protein content (65%) and nutritional value. Lipids isolated from S. platensis have been shown to contain high levels of polyunsaturated fatty acids, including linolenic acid which is a precursor of arachidonic acid; this cyanobacteria contains, also, several kinds of sterols. The aim of this study is to evaluate the nutritional quality of S. platensis of Tamenrasset, Algeria. This study shows the analysis of nutritional quality of S. platensis of Tamanrasset, Algeria, to know nutritional value of our local strain. Biochemical analysis was performed for moisture, protein, glucose, lipid and minerals content. The chemical composition is based on the identification of fatty acids, using gas chromatography and quantification of the mineral elements by using the atomic absorption spectrometry (AAS). The results showed that S. platensis of Algeria has an important nutritional quality. 
 
Key words: Spirulina platensis, nutritional, quality, proteins, fatty acids.
 

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This article is published under the terms of the Creative Commons Attribution License 4.0

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