Nutritional Value, Amino Acids of Biscuits and Cakes Fortified with Spirulina (Arthrospira platensis) Powder.

Document Type : Original research articles

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Home Economics Department, Faculty of Specific Education, Assiut University, Egypt

Abstract

Ancient cultures have long employed the blue-green microalga Spirulina (Arthrospira platensis)  as a food source. The current study aims to assess the nutritive content and sensory characteristics of biscuits and cakes fortified with Spirulina powder at levels (2.5%, 5%, and 7.5%). The study included determining the chemical composition and phenolic compounds of raw Spirulina powder (Sp) and determining amino acids. Likewise, the physical and sensory characteristics of the studied biscuits and cakes were assessed. The data revealed that the chemical composition of raw (Sp) was (56.20%) protein, (10.50%) fat, (5.01%) crude fiber, (11.27%) ash, and (17.02%) total carbohydrates with a (387.38 Kcal/100 g). Raw (Sp) recorded increased phenolic compounds in ellagic acid and catechin and decreased cinnamic acid and vanillin. Furthermore, biscuits and cakes supplemented with 2.5%, 5%, and 7.5% (Sp) of essential amino acids and non-essential amino acids showed significant differences at (p ≤0.05). Essential and non-essential amino acids recorded an increase in threonine, leucine, aspartic acid, glutamic, and proline, respectively, in biscuits and cakes supplemented with 5% and 7.5% compared with raw (Sp). Therefore, the results showed significant differences in all biscuits and cakes' sensory and physical characteristics. Moreover, biscuits and cakes fortified with 2.5% (Sp) had the best scores of all studied sensory characteristics. So, we recommend using (Sp) in children's formulas to enhance the nutritional values.

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