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Biochemical Composition of Some Seaweeds from St. Martin’s Island, Bangladesh

M. Y. Mehedi*
Fisheries' and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh.

M.S. Islam
Institute of Marine Sciences, Chittagong University, Chittagong-4331, Bangladesh.

M. A. Rouf
Fesheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh.

M. Mostafa
Fesheries and Marine Resource Technology Discipline, Khulna University, Khulna-9208, Bangladesh.

Abstract/ Executive Summary:

Biochemical composition of three seaweed species, namely, Asparagopsis taxiformis (red seaweed), Hydroclathrus clathratus (brown seaweed) and Colpomenia sinuosa (brown seaweed) from the St. Martin’s Island, Bay of Bengal, Bangladesh was studied in order to evaluate their nutritional value during November, 1995 to April, 1996. The mean value of protein, fat and carbohydrate content was found as 10.63±4.36, 0.02±0.01 and 23.92±4.26% in A. taxiformis, 4.07±0.91, 1.76±0.50 and 18.56±1.36% in H. clathratus and 3.30±0.87, 0.93±0.59 and 22.88±1.12% in C. sinuosa respectively. Considering the results of the present study it can be concluded that all the collected seaweeds from St. Martin's island have food value for human consumption.

Keywords: Organic constituents; Seaweed; Food value; Nutrition; St. Martin’s island, Bay of Bengal

Location: At two stations from the St. Martin's Island, Bay of Bengal, Bangladesh

Start Date: 00-11-1995

End Date: 00-04-1996

Program Area: Pest Management

Commodity: Seaweed

Objectives:

To understand the importance of seaweed as food sources knowledge on biochemical composition and its nutritive value are essential. Hence, present study was undertaken to investigate into the biochemical composition of some locally available seaweed, namely Asparagopsis taxiformis (red seaweed), Hydroclathrus clathratus (brown seaweed) and Colpomenia sinuosa (brown seaweed).

Methodology:

Collection of sample: The investigation was carried out for six months between November 1995 and April, 1996 at two stations from the St. Martin's Island, Bay of Bengal, Bangladesh. One station was selected in the southern part of the western coast named Dakshin para and the other at the northern part of the Western coast named Jingira. The samples were collected monthly. Seaweed were collected in polyethene bags during extreme low tide. Collected samples were then taken in icebox and bought immediately to the Bangladesh Center of Scientific and Industrial Research (BCSIR) laboratory, Chittagong for analysis.

Preparation of sample: To prepare the sample for the determination of proximate composition, the frozen algae were kept under tap water until they attained ambient temperature (28 ⁰C). The samples were then washed thoroughly and kept in a slanting position to remove water. The samples were cut into small pieces and then macerated separately for investigation. Four replicates were prepared for each species in each sampling.

Analytical Methods: Protein and fat were estimated as outlined in Standard Methods of APHA, (1992). Moisture and Ash content was determined by gravimetric method with the help of Controlled oven and Muffle furnace. Carbohydrate was calculated by subtracting the sum value of protein, fat, moisture and ash percentages from hundred.

Source of Information: Khulna University Studies, Vol. 1, Issue 2, December 1999, pp. 283-287

Article Link (Online Journal):

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

From the above discussion, it is clear that the seaweed which were studied in the present investigation, are suitable for human consumption. All the analyzed seaweed showed considerable amount of protein and carbohydrate, which are the preliminary measuring factor of edible species in a sense. Trono (1988) advocated that A. taxiformis, H. clathratus and C. sinuosa are being used as human food in different countries of the world. It is also apprehended that the digestion of the above seaweed by human being is no longer critical. But due to lack of proper knowledge the Bangladeshis are not accustomed to take these available seaweed as human food. The results of the present study will be valuable to encourage people to use seaweed as human food.

Knowledge Management: Journal