Brown Algae is a Natural Source Rich in Nutrients and Bioactive Compounds: Application in Balady Bread

Yousif Elhassaneen^1, , Ghada ELBassouny², Omar Emam² and Fatma A. Alsobky²

¹Nutrition and Food Science, Faculty of Home Economics, Minoufiya University, Shebin El-Kom, Egypt

²Home Economics Department, Faculty of Specific Education, Benha University, Benha, Egypt

Cite this paper:
Yousif Elhassaneen, Ghada ELBassouny, Omar Emam and Fatma A. Alsobky. Brown Algae is a Natural Source Rich in Nutrients and Bioactive Compounds: Application in Balady Bread. American Journal of Food Science and Technology. 2024; 12(4):120-132. doi: 10.12691/ajfst-12-4-3

Abstract

The present study aims to determine the chemical composition, nutritional evaluation and bioactive compounds content of brown algae (Sargassum subrepandum) powder. Also, application in the manufacture of Balady bread by partially replacing wheat flour will be in the scope of this investigation. The contents of moisture, total protein, crude fat, crude fiber, ash and carbohydrates content of brown algae powder were 9.03, 5.14, 0.93, 8.01, 18.71 and 58.18%, respectively. Also, the total energy (Kcal/100g), the daily requirement of adult man for protein (GDR/protein) and energy (GDR/energy), percent satisfaction of the daily requirements of adult man in protein (P.S./protein) and energy (P.S./energy) which recorded 262, 1226, 1108, 6.53 and 7.22, respectively. Furthermore, bioactive compounds content of oat flour indicated that dietary fiber (g.100g^-1), phenolics (mg gallic acid equivalent.100g^-1), flavonoids (mg catechin equivalent.100g^-1), carotenoids (mg.100g^-1), polysaccharides (mg starch.100 g^-1) and Tannins (mg catechine.100 g^-1) were 45.21, 144.56, 31.65, 41.12, 161.17 and 30.19, respectively. The brown algae powder samples also recorded several very high biological activities which include antioxidant and radicals scavenging activities. Such important nutrients and bioactive compounds content as well as biological effects of brown algae powder played important roles in strategies to contribute a major role to bridging the nutritional gap, which is the bread industry as a partial substitute for flour. Therefore, the present study recommended like of that brown algae to be included in food processing and therapeutic applications.

Keywords:
minerals vitamins antioxidant activity radicals scavenging activity rheological parameters organoleptic evaluation

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