Research Article
Functional Composition, Nutritional Properties, and Biological Activities of Moroccan Spirulina Microalga
Table 1
Global nutritional analysis of Spirulina (Morocco) (% of dry matter).
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Note.aExpressed as percentage of freeze-dried samples. bData are mean values ± SD of three determinations. cCalculated by difference (=100 − crude protein − crude lipid − total dietary fiber (TDF)−ash). Dried Spirulina sp. % at 70°C of cell constituents is calculated after the moisture content was subtracted. ND: not detected. |