I. Subject of the study
A study on the nutritive value and utilization of powdered seaweeds.
9. Purpose and Importance of the study
A. In Korea the shortage of feed will be inevitable by the rapidly growing population. It will be very important study to develop ´a new fecd from the seaweeds which were not. used hitherto for human consumption.
B. The several kinds of seaweeds have been used by man in Korea mainly as side-dishes. However, a properly powdered seaweed will enable itself to be a good supplement or mixture to certain cereal flours.
C. By addirg the powdered seaweed to any cereals which have long been staple foods, in this country the two fold benefits; saving of cereals and change of dietary pattern, will be secured. Ill. Objects and scope of the study
A. Objects of the study
The objects will come under four items.
1. To develop a powdered seaweed as a new fecd from the seaweeds which have been not used for human consumption.
2. To evaluate the nutritional quality of the products the analysis for chemical composition and animal feeding experiment will be conducted.
3. Experimental cocking and accepability test will be conducted for the powdered products to evaluate the value as food stuff.
4. Sanitary test and also economical analysis will be conducted for the powdered products.
B. Scope of the study
1. Production of seaweed powders
Sargassum fulvellum growing in eastern coast and Sargassum patens C.A. in southern coast were used as the material for the powders. These algae, which have been not used for human consumption, were pulverized through the processes of washing, drying, pulverization, etc.
2. Nutritional experiments
a. Chemical composition
Proximate components (water, protein, fat, cellulose, sugar, ash, salt), minerals (calcium, phosphorus, iron, iodine), vitamins (A, Bl, B2, niacin, C) and amino acids were analyzed for the seaweed powders.
b. Animal feeding experiment
Weaning 160 rats (80 male and 80 female rats) were used as experimental animals, dividing them into 16 groups, 10 rats each group.
Each group was fed for 12 weeks on cereal diet (wheat flour, rice powder, barley powder, potato powder, corn flour) with the supplementary levels of 5%, 10%, 155%, 20% and 30% of the seaweed powder. After the feeding the growth, feed efficiency ratio, protain efficiency ratio and organs weights were checked and urine analysis, feces analysis and serum analysis were also conducted.
3. Experimental cooking and acceptability test
a. Several basic studies were conducted to find the characteristics of the seaweed powder.
b. 17 kinds of Korean dishes and 9 kinds of foreign dishes were prepared with cereal flours (wheat, rice, barley, potato, corn) with the supplementary levels of 55%, 10%, 15%, 20% and 30% of the seaweed powder.
c. Acceptability test for the dishes was conducted according to plank´s Fcrm.
4. Sanitary test
The heavy metals (Cd, Pb, As, Hg) in the seaweed powders were determined.
5. Economical analysis
The retail price of the seaweed powder was compared with those of ether cereals in the market. And also economical analysis was made from the nutritional point of view, calculating the body weight gained in grams per unit price of each feeding diet.
N. Results of the study and the suggestion for application
A. Chemical composition
1. There is no any big difference in proximate components between powders of Sargassum fulvellum in eastern coast and Sargassum patens C.A. in southern coast. Seasonal difference is also not significant.
Higher levels of protein, cellulose, ash and salt were found in the powders compared with common cereal foods.
2. The levels of calcium (Ca) and iron (Fe) in the powders were significantly higher than common cereal foods and also rich in iodine ( I ). Existence of vitamin A and vitamin C in the powders is different point from cereal foods. Vitamin Bl and B2 are also relatively rich in the powders. Vitamin A in Sargassum fulvellum is high and the levels of some minerals and vitamins are seemed to be some influenced by seasons.
3. In the amino acid composition methionine, isoleucine, lysine and valine are limiting amino acids. The protein qualities of Sargassum fulvellum and Sargassum patens C.A. are seemed to be almost same and generally good. Seasonal difference in amino acid composition was found.
B. Animal feeding experiment
1. The best growth was found at 10% supplemental level of the seaweed powder and lower growth rate was shown at 30% level.
2. It was shown that 15% supplemental level of the seaweed powder seems to fulfil, to some
extent, the mineral requirement of the animals.
n 3. No any changes were found in organs development except that, in kidney, there found decreasing in weight by increasing the supplemental level of the seaweed powder.
4. There is no any significant changes in nitrogen retention, serum cholesterol, serum calcium and urinary calcium in each supplemental level of the seaweed powder.
5. In animal feeding experiment it was concluded that 50^150 levels supplementation of the seaweed powder are possible.
C. Experimental cooking and acceptability test
1. The seaweed powder showed to be utilized more excellently in foreign cockings than in Korean cookings. Higher supplemental Ievel of seaweed was passible in foreign coeki^gs.
2. Hae-Jo-Kang and Jeon-Byung were more excellent than Song-Byun, wheat cake, Sao-Je-Bee and wheat znecdle. Hae-Je-Kang ,vas excellent in its quality even as high as 5500 supple-mental level.
3. The higher levels of supplementatio were used the more sticky cooking products were obtained. Song-Fyun and wheat cake were palatable and lustrous in 2,06 supplementation level.
4. In drop cook-:e the higher levels of su_aplementat; ^r, the more crisp product -:-ras ootai zed, compared with other cookies.
5. Cor cake, thin rice gruel, rice gruel and potato Jeon-Byung were more excellent in their quality than potato ´Man-Doo and potato needle. Corn cake, thin rice grue´´ and rice gruel were exo^-Lent even as high as 55% supplementarl~m level.
6. In several cccking porducts some seaweed-odor was perceived in case o 3,0 or more levels of supplementation. This may Le much dimin_shed by the use of proper condiments.
D. Sanitary test
It seems that there is no any heavy met´--´s _Cd, b, As, Hg) problem in these sea-r"eed powders in case these powders are used as suDp:cnicnts to any cereal flours.
2. Economical analysis
1
The price of the seaweed powder is lovrer that: those of other cereals and that may oe more lowered when mass production of the seaweed powder is made in future. The supplement of the seaweed powder to any.cereals is also economical with the criterion of animal growth rate.
F. It is recommended that these seaweed powders should be developed and used as supplement to any cereal flours or used as other food material. By doing so, both saving of cereals }
and improvement of individual´s autrition will greatly be achieved. It is also recommended that the feeding experiment for men would be conducted in future.
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