Training manual on Post Harvest and Value Addition Techniques in Seaweeds

Kaladharan, P (2004) Training manual on Post Harvest and Value Addition Techniques in Seaweeds. Manual. Central Marine Fisheries Research Institute, Kochi.

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Abstract

Seaweeds or marine macroalgae consist of taxonomically distinguished groups such as Chlorophyta (green seaweeds), Phaeophyta (brown seaweeds) and Rhodophyta (red seaweeds). They are generally found attached to rocks, pebbles or other aquatic plants in the intertidal or subtidal regions of the sea. seaweeds are the natural source of phycocolloids such as agar-agar, algin and carrageenan They are also the important source of protein, essential amino acids, fatty acids, vitamins, minerals, iodine, bromine and natural pigments. The amino acid methionine and tryptophan which are reported from seaweed have not been traced in vegetables. A number of tropical seaweeds are eaten directly (sea vegetables), including green algae (Ui'va, Entmomorphn, Monostrom Caulerpa} brown seaweeds (D~cyota, Laminaria; Cladosiphon, Padina) and red seaweed (Graczlaria, Porphyra, Eucheuma) for their minerals, vitamins and low fat content. The major economic significance of seaweeds is however lioked with the polysachharide that certain red and brown seaweed species contain. Agar, carrageenan and aligns have all achieved commercial significance because of their food, industrial and biochemical applications.

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