Protein Contents of Edible Algae

in Upper Myanmar

By

Aye Mya Nyein, Moat War Dine Naw

Aye Aye Than, May Kyawt Khaing,
Kay Thi Aung, and Soe Soe Win

5-12-2015

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 Introduction
 Algae are excellent nutritional value since they contain
complete protein (in contrast to plant food harvested on land),
fiber, and sometimes high levels of omega-3 fatty acids.
 Which are significant sources of human food, especially in Asia (
Khuantraong and Taichaiyaporn 2012)
 In upper Myanmar, some algae are used as food.
 A few genera of green algae and cyanobacteria (blue-green algae)
are eaten vegetables as raw or cook in Myanmar.

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 Among the major edible algae of Upper Myanmar are
Cladophora, Nostoc, Prasiloa, Spirogyra and Spirulina.
 Locally interesting freshwater macroalgae (Cladophora, and
Spirogyra) are members of the food vegetables (Aye Aye Than
2008).
 In Myanmar, N. muscorum is known as Kyaut Pwint.
 Which have been made to overcome the iodine deficiency,
especially in mountain regions, from an ancient time
(May Kyaut Khaing 2004).

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 Prasiola spp. are the most potentially and economically important
plant as sea vegetables in some parts of the world, especially in
Japan, Korea, and China (Ohno and Largo 1998, Sohn 1998 and
Wu 1998).
 Prasiola is globally distributed from the Arctic to the Antarctica,
including temperate and tropical areas (as cited in Moat War Dine
Naw and Hara 2002).
 Prasiola is especially eating in the Kachin State (Kay Thi Aung
2008).
 Lund 1995 reported as more then 400 species of Spirogyra have
been described and some species were used as food.

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 Spirogyra was especially eaten by the people of Shan State,
where is was called ''taho or taung'' used in soups, spread and
curry, and many have been important sources of vitamins and
minerals.
 In Kachin State Spirogyra was steamed with other ingredients
and called Yae hnyi paung.
 Local people around these areas collect for domestic
consumption and sell in the local markets. Skuja 1994, in
Burma: Bisswas 1953, in the Northern Shan State of
Myanmar: Lund 1955, Thailand: Tiffany 1985, India: Burrely
1966, Vietnam : and Leonard & Compere 1967, Indochina.
 Spirulina occurs in a great variety of inland waters, is
renowned as being one of the richest protein sources in the
world (PROSEA 2001).
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 Spirulina Lakes are found in Peru, Chile, Myanmar, Australia
and stretch across the Sahara and East Africa (Henrikson 2009).
 Spirulina is the best vegetable protein source, with a protein
content of 65% higher than any other natural food.
 Some are used as health supplement ( Spirulina).
 Three to ten grams a day delivers impressive amounts of beta
carotene, vitamin B-12 and B complex, iron, essential trace
minerals, gamma-linolenic acid beyond vitamins and minerals
that demonstrate a positive effect on health.
 To introduce algae are not only use as vegetables or for
medicinal or pharmaceutical, but also important for other
products.

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 Materials and methods

 Algae were collected from natural habitats.

 Field works were carried 2004- 2015, fresh and dried forms of
edible algae were collected from various parts of Upper
Myanmar (Chin State, Kachin State, Shan State and Central
Myanmar).
 Morphological characters and the protein contents of
Cladophora, Nostoc, Prasiola, Spirogyra and Spirulina were
emphasized in this paper.

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 In the present research, Cladophora was harvested from Kachin
State and Shan State
 Nostoc from Mandalay Region and Shan State.
 Prasiola from Maykha River at Chipwe and its surrounding area
(Kachin State).
 Spirogyra from Chin and Shan State
 Spirulina from Yekharr Lake and Twin Taung Lake, Sagaing
Region.
 Their protein contents were investigated in Sagaing Jon
Pharmaceutical & food staff Ltd. and Ministry of Industry (3),
Myanmar Pharmaceutical Industry.

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Map of the Union of Myanmar

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 Results

 The habitat, morphological characters and traditional

uses of edible algae are shown in figures.

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Cladophora Kutzing ( Cladophoraceae)

 Freshwater macroalgae (green)

 Branched or unbranched filamentous thallus
 Widely in temperate and tropical freshwater and sea
 Absent in polar water
 Sourthern Kachin State
 (Pinbaw, Hopin, Mohyhin, Nantmon and Mawhan markets)

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Edible algae;
1. Cladophora rivulanris (L.)
Hook.
2. C. globulina (Kutzing) Kutzing 2
1
3. C. glomerata (L.) Kutzing
4. C. glomerata f. kuetzingiana
(Grounow) Heering.
3 4

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5. C.fracta (Dillw.) Kutzing
6. C. fracta var. laustris
(Kutzing) Brand. 5 6
7. C. oligoclena (Kutzing)
Kutzing
8. C. insignis (C. Agardh)
7 8
Kutzing
9. C. crispata (Roth) Kutzing

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Prasiola Agardh (Prasiolaceae)

 Thalli-leaf like, bright green, crinkled

 Blade-expanded (above), narrowing to short (base)
 Freshwater-fast-flowing streams
 Terrestrial-on rock or damp soil
 Kachin State -Maykha River at Chipwe and its surrounding

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 3cm 20mm

2cm

Sampling Sites and Prasiola maykhanica Naw nova. (thallus structure) in

Kachin State

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 Protein Dried weight - 31.50-38.03 %
 Lipid - 0.58-0.86%
 Ash - 5.0-9.6%
 Chlorophyll a - 11.64-25.95 %

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Spread into a thin sheet Pressed, dried thin sheet

Ingredients of rice roll , adjust the shape of rice roll

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Rice paste with Prasiola Chicken soap with Prasiola

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Spirogyra Link (Zygnemataceae)
 Fresh water macroalgae, unbranched filamentous green algae
 Clean eutrophic water, small stagnant water bodies, streams,
shallow water, ponds and rivers.
 Shan State (Taunggyi and Naung Shwe)
 Chin State, Kachin State (Myitkyinar, Waimaw, Chipwe),
Mandalay and Sagaing Region.

Habitat Habitat Spirogyra

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 Protein Dried weight -13.02 - 29.49 %
 Lipid - 3.58- 9.03%
 Ash - 8.96-11.41%
 Chlorophyll a - 0.45-1.20 %

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Purification of collected algae Purifying edible specimens

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collected edible Spirogyra collected Spirogyra spread on
ready for uses thatch to dry

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Dried Spirogyra selling in the Markets
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Spirogyra and ingredients use for soup Spirogyra soup

Consumption of
Spirogyra soup
and curry

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Spirulina Stizenberger (Phormidiaceae)
 Spirulina, whose scientific name is Arthrospira platensis,
 non-nitrogen fixing blue-green algae
 Helical trichome of varying size at degree of coiling, without
sheath, motile, gliding.
 Alkaline brackish and saline waters in topical and subtropical
regions.
 Yekharr Lake, and Twin Taung Lake (Saging Region)

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 Protein Dried weight -56.79 %
 Moisture - 5.07 %
 Ash -5.56 %
 Chlorophyll a - 0.5022%

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Natural Lake Yekhar Collection
(Sagaing Township)

Sundried
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 Natural Lake Twyn Taung (Budalin Township)

Artificial pond Spriulina

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Health Supplement

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 Discussion and Conclution
 Algae, especially the macroalgae, have been used as food
since prehistoric times and still play a prominent role in the
food traditions of many countries, particular in Asia.
 The use of microalgae is fairly recent (Gershwin and Belay
2008).
 There are 9 species of Cladophora are traditionally used as
food in Kachin State.
 Nostoc muscorum is also used as food in Central Myanmar,
Shan State and Kachin State.
 The genus Prasiola is known to occur in Maykha River only
rocky broder and stony stream of higher water current in
Kachin State.
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 So Prasiola should be converse because environmental conditions influence
to algal nutritional values.
 In the Shan State and Kachin State, genus Spirogyra fresh or dried is widely
used as food.
 The protein contents was higher than rice and wheat, same as or more them
beef and eggs.
 There is safe and no toxicity so, the spirogyra would be suitable as the
materials for human food as well as the other popular edible algae.
 Spirulina is also, in Twin Taung and Yekharr Lakes, therefore it is essential
to take conservation in those area.
 Spirulina also possesses other biological function such as antiviral,
antibacterial, antifungal and antiparasite activities (Gerswhin and Belay).
 The protein contents of Spirulina was 56.79 %,
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 Myanmar Spirulina enhanced the germination, yield and
portein of the crops plants which potential to be use as a
biofertilzer (Min Thein et al. 2008, Aye Mya Nyain 2012).
 It was suggested that this Spirulina is a promising food
source.
 To day, the population of the world is still increasing and
the greater protein demand could only be met if is
supplemented by protein- rich food an feeds from the algae.

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 Acknowledgements
 I would like to express my profound thanks to Dr Nu Nu Yee, Professor and
Head, Departments of Botany, University of Mandalay, for her kind
permission to carry out this work, encouragement and help during this
paper.
 I am also greatly thankful to Dr Moat War Dine Naw, Associate Professors,
Botany Department Myitkyina University for her valuable advise and
encouragement and kind help.
 It is pleasure to express my sincere thanks to. Dr Min Thein, Part-time
professor, Department of Botany, University of Mandalay and Managing
Director (Retired) Myanmar Pharmaceutical factory, Sagaing, for his
support and necessary supply to complete this paper.
 Finally, my special thanks should go to my colleagues Dr Aye Aye Than,
Professor, Botany Department, Kyautse Uinverstiy, Dr May Kyawt Khaing,
Associate Professor, Yadanabon University, Dr Soe Soe Win, Associate
Professor, Botany Department, Myitkyina and Dr Kay Thi Aung. Lecturer,
Botany Department, Yadanabon University and my parents for their support
and necessary suggestions to complete this paper, 37
Though Red meat is Not Bad for you
But Green meat, that's Best for you

Thank You
38