[ Détermination des proportions en protéines totales de la spiruline produite au Burkina Faso ]
Volume 41, Issue 4, February 2024, Pages 1044–1050
Boubacar Savadogo1, Windépagnagdé Charles Yameogo2, Hermann Biènou Lanou3, Charles Parkouda4, and Augustin Nawidimbasba Zeba5
1 Institut de Recherche en Sciences de la Santé (IRSS), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
2 Institut de Recherche en Sciences de la Santé (IRSS), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
3 Institut de Recherche en Sciences de la Santé (IRSS), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
4 Institut de Recherches en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), 03 BP 7047 Ouagadougou, Burkina Faso
5 Institut de Recherche en Sciences de la Santé (IRSS), Centre National de la Recherche Scientifique et Technologique (CNRST), 03 BP 7192, Ouagadougou, Burkina Faso
Original language: French
Copyright © 2024 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Spirulina is a food supplement rich in micronutrients and vitamins. It is called «the ideal food for humanity» and the World Health Organization has considered it a «super food» and the best food for the future due to its high nutritional value. The present study aimed to determine the proportions of total proteins in sun-dried spirulina. This was an analytical titration study using the KJELDAHL method. The average proportion of proteins in the spirulina samples was 47.52%. The lowest proportion was 43.14% and the highest was 56.10%. There is no significant difference between the variations in proportions of total proteins of the samples studied. However, the protein proportions of spirulina depend considerably on the climate and the growing area. Drying and packaging spirulina remains the only means of wide commercial distribution. Given the nutritional losses that can occur during storage, it is suggested that spirulina be consumed quickly after harvesting in order to maximize the nutrient benefit.
Author Keywords: Burkina Faso, Spirulina, Total proteins.
Volume 41, Issue 4, February 2024, Pages 1044–1050
Boubacar Savadogo1, Windépagnagdé Charles Yameogo2, Hermann Biènou Lanou3, Charles Parkouda4, and Augustin Nawidimbasba Zeba5
1 Institut de Recherche en Sciences de la Santé (IRSS), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
2 Institut de Recherche en Sciences de la Santé (IRSS), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
3 Institut de Recherche en Sciences de la Santé (IRSS), Centre National de la Recherche Scientifique et Technologique (CNRST), Ouagadougou, Burkina Faso
4 Institut de Recherches en Sciences Appliquées et Technologies (IRSAT), Centre National de la Recherche Scientifique et Technologique (CNRST), 03 BP 7047 Ouagadougou, Burkina Faso
5 Institut de Recherche en Sciences de la Santé (IRSS), Centre National de la Recherche Scientifique et Technologique (CNRST), 03 BP 7192, Ouagadougou, Burkina Faso
Original language: French
Copyright © 2024 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Spirulina is a food supplement rich in micronutrients and vitamins. It is called «the ideal food for humanity» and the World Health Organization has considered it a «super food» and the best food for the future due to its high nutritional value. The present study aimed to determine the proportions of total proteins in sun-dried spirulina. This was an analytical titration study using the KJELDAHL method. The average proportion of proteins in the spirulina samples was 47.52%. The lowest proportion was 43.14% and the highest was 56.10%. There is no significant difference between the variations in proportions of total proteins of the samples studied. However, the protein proportions of spirulina depend considerably on the climate and the growing area. Drying and packaging spirulina remains the only means of wide commercial distribution. Given the nutritional losses that can occur during storage, it is suggested that spirulina be consumed quickly after harvesting in order to maximize the nutrient benefit.
Author Keywords: Burkina Faso, Spirulina, Total proteins.
Abstract: (french)
La spiruline est un complément alimentaire riche en micronutriments et en vitamines. Elle est appelée « l’aliment idéal pour l’humanité » et l’Organisation mondiale de la santé l’a considérée comme «super aliment» et la meilleure nourriture pour l’avenir en raison de sa haute valeur nutritive. La présente étude visait à déterminer les proportions en protéines totales dans la spiruline séchée au soleil. Il s’agissait d’une étude analytique de titrage utilisant la méthode de KJELDAHL. La proportion moyenne des protéines dans les échantillons de spiruline était de 47,52%. La plus basse proportion était de 43,14% et la plus forte était de 56,10%. Il n’y a pas de différence significative entre les variations en proportions de protéines totales des échantillons étudiés. Cependant, les proportions en protéines de la spiruline dépendent considérablement du climat et de la zone de culture. Le séchage et le conditionnement de la spiruline restent les seuls moyens d’une large distribution commerciale. Compte tenu des pertes nutritionnelles pouvant survenir lors de la conservation, il est suggéré une consommation rapide après la récolte de la spiruline afin de maximiser le profit en matière de nutriments.
Author Keywords: Burkina Faso, Spiruline, Protéines totales.
How to Cite this Article
Boubacar Savadogo, Windépagnagdé Charles Yameogo, Hermann Biènou Lanou, Charles Parkouda, and Augustin Nawidimbasba Zeba, “Determination of the total protein proportions of spirulina produced in Burkina Faso,” International Journal of Innovation and Applied Studies, vol. 41, no. 4, pp. 1044–1050, February 2024.
