Algae as a food. Algae are the microorganisms found in aquatic area.In the world the food shortages continue growing so algae one of the best food replacement for the world

1. ALGAE AS A FOOD
Presented by- Ayushman Malik
Department of Botany
PG 1st Year
Roll No: 23BOT003
Bhadrak Autonomous College

2. CONTENTS
• INTRODUCTION
• CHARACTERISTICS OF ALGAE
• IMPORTANCE OF ALGAE
• ALGAE AS A FOOD
• CONCLUSION

3. INTRODUCTION
• It is a simple, thalloid, non- flowering & typically aquatic plant of a large
group that includes the seaweeds and many single celled forms.
• Algae contains chlorophyll but lack true stems, root, leaves & vascular
tissue.
• They capture more of the sun’s energy & produce more oxygen than all
plants combined.
• They store food material in the form of starch.
• They show distinct alternation of generation.

4. CHARACTERISTICS OF ALGAE
• Algae are photosynthetic eukaryotic organisms.
• They are commonly found in aquatic
environments including freshwater, marine &
brackish water.
• They are either motile or non-motile.
• Chlorophyll and other pigments are present.
• Flagella is present.
• They produce both sexually & asexually.

5. IMPORTANCE OF ALGAE
• It can be used as food source, fodder, fish
farming and as fertilizer.
• It is used as a bio fertilizer & soil stabilizers.
• It also helps in nitrogen fixation.
• Example:- Nostoc, Anabaena & Oscillatoria

6. • It is also used as air pollution control.
• Many minerals are also extracted from algae.
• Algae may grow into large numbers in nutrient-rich water
causing algal blooms or red tides.
• Carrageenan algae is used for preparation of toothpaste,
paint & blood coagulant.
• Chlorella algae is used for making antibiotics.

7. ALGAE AS A FOOD
• There are some edible algae that are often
used as preparation of food.
• Most of the plant protein is microalgae, such
as spirulina, chlorella, etc.
• Spirulina is highly nutritious and a great
source of protein, copper & B vitamins
• It is also available in capsules, tablets &
powder.

8. LAMINARIA
• Laminaria is a brown algae in the order of Laminariales.
• Laminaria contains about 10% protein, 2% fat & useful amounts of
vitamins & protein.
• It is also a rich source of iron & potassium.
• In South Korea laminaria is processed into a sweet meat known as
laminaria jelly.
• In other countries it is also used in fresh salad form.

9. PORPHYRA
• It is a red algae that grows in cold shallow water.
• It has 30-35% protein, 40-45% carbohydrates & a very percentage of
vitamins.
• In East Asia, porphyra is used to produce sea vegetable products such
as amanori in Japan.
• It is also sold and eaten together with rice.

10. • Algae such as laminaria, nostoc, porphyra, used as
food for human consumption.
• Algae is enriched in nutrients like protein, calcium,
ion, magnesium, iron & potassium.
• Food which commonly contain algae include a
variety of dairy products such as milk, ice-cream,
cheese, fruit juice & salads.
• They are used as protein suppliments in animal
feeds or as fertilizers
(Laminaria) (Nostoc)
(Porphyra) (Spirulina)

11. CONCLUSION
• Algae are basis of the food web in all aquatic eco-systems.
• Algae & algae technology can be used in the process to
sustain production of food for future.
• Future food production will be environmentally friendly and
efficient with algae technology.