Seaweeds have been consumed in Asia since ancient times. Marine algae have been utilized in Japan as raw materials in the manufacture of many seaweed food products, such as jam, cheese, wine, tea, soup and noodles and in the western countries, mainly as a source of polysaccharides for food and pharmaceutical applications. Seaweeds are an important source for food, fodder fertilizer and medicine from the ancient times. The earliest record of use of sea weed dates back to 2700 BC in the compilation of “Chinese herb” by Emperor Shen Nung. Because of their high protein content, Protein Concentrates (PCs) of seaweeds have become more important for the food industry, especially in developed countries. Their recent utilization as an animal feed is on the increase due to their nutritive importance. Generally most of the seaweeds contains high ash (indicates appreciable amount of diverse minerals), high fibers, low protein and moderate amount of fatty acids. The Rhodophyta members contain high protein content (32%), where as Chlorophyta members contain highest carbohydrate content (35%). The most common edible seaweeds in Asian countries are Porphyra Spp., Padina Spp., Undaria Spp., and Laminaria Spp. Sea weeds are good additive to improve the nutritive quality of various foods.
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