Name: Matthew Angelo B.

Evangelista
Section:Muon
Proposed title:The effects of Spirulina algae on foods
Summary: The Spirulina algae contains many nutrients such as amino acids and
proteins that helps in the growth of infants and kids and also to older people. Due to
the deficiency in nutrients of many extruded food products, Spirulina is allowed to
be used on products with not enough proteins(or other nutrients) because it is
already considered to be safe.In the experiment, 5 blends of corn grits with
increasing ratio of Spirulina(1of the products is the control and not composed of any
Spirulina) were used in the experiment. They made tests for physiochemical
analysis, amino acid analysis, fatty acid composition analysis, mineral content,
vitamins assay, ,phytopigment assay, and water absorption. The results showed
that the presence of Spirulina algae had large effects on the products and it also
showed that Spirulina is a great food ingredient for its nutrient content.
Source: Abd El Mawla, E.M., Bahlol, H.E.M., El-Desouky, A.I.,Morsy,O.M.,Sharoba,A.M.
(2014).Production
and evaluation of some extruded food
products using spirulina algae.Annals of
agricultural
science.,moshtohor,52(4),pp.495-510.