African Journal of Biotechnology

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The nutritional quality of Spirulina platensis of Tamenrasset, Algeria

S Bensehaila, A Doumandji, L Boutekrabt, H Manafikhi, I Peluso, K Bensehaila, A Kouache, A Bensehaila


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.

AJOL African Journals Online