In house cultivated Spirulina powder was incorporated at 2 to 15% concentrations to enrich pasta prepared from semolina. Spirulina incorporation led to development of green color pasta with nutritional and functional fortification resulting in increase in its protein, total phenols, flavonoids, iron and calcium content by up to 77.47%, 76.62%, 162.88%, 296.99% and 57.27%, respectively, without causing detrimental changes to the textural and sensory attributes. FAME analysis revealed 2 to 2.5 times enhanced levels of γ-linolenic acid and docosahexaenoic acid in enriched pasta. Significant improvement in phenolics, flavonoids and antioxidant activity were also observed in comparison to control pasta. Analysis of theoretical and realized composition confirmed retention of nutrients post cooking revealing no significant loss in proteins and other nutrients. Principal components analysis demonstrated significant contribution of Spirulina to nutritional and functional attributes especially at higher concentrations. Pasta enriched with 12.5% Spirulina was rated as “liked very much” and the purchase intention was also high. Spirulina enrichment at concentrations above 10% (12.5%) with appreciable increase in nutritional and functional attributes without affecting textural or cooking quality and acceptable sensory evaluation can be a preferred alternative to augment health and prevent sickness. Since green color symbolizes freshness, hope, renewal and physical health, the consumption of Spirulina incorporated green pasta may be a potential option to enhance the livelihood and nutritional security of rural poor and a good alternative for hidden hunger alleviation programs for mass nutrition especially for infants and children in an effective manner.
Five cyanobacterial strains, viz. Anabaena variabilis, Nostoc muscorum, Tolypothrix tenuis, Aulosira fertilissima and Westiellopsis prolifica were utilized extracellular insoluble tricalcium phosphate (TCP) and Mussorie rock phosphate (MRP) when provided as sole P source by replacing the conventional source of P (K2HPO4) in BG-11 medium. These strains exhibited a differential response to insoluble forms of phosphorus both in terms of growth and nitrogen fixation. A. variabilis, N. muscorum and W. proliï¬ca showed better growth in presence of TCP while T. tenuis and A. fertilissima proliferated better in presence of MRP. N. muscorum recorded maximum growth in terms of total chlorophyll content (6.21 μg/ml) in presence of TCP (20 mg P/l) followed by T. tenuis (6.10 μg/ml) in presence of MRP (20 mg P/l) after 21 days of incubation. Nitrogen fixation measured as acetylene reduction (AR) activity showed signiï¬cant variation among different strains when grown at varied concentrations of TCP or MRP and time of incubation. N. muscorum showed maximum AR activity of 6.17 μmole C2H4/mg chl/h in presence of MRP (20 mg P/l) followed by A. variabilis which recorded 5.46 μmole C2H4/mg chl/h but in presence of TCP (20 mg P/l) after 28 days of incubation. In general, in all the strains tested, AR activity was more in presence of higher concentration of TCP/ MRP than their lower concentrations (10 mg P/l). In terms of P-solubilization, A. variabilis was found to be the best, showing maximum amount of available P, i.e. 0.224 μg/ml and TCP (20 mg P/l) was the best utilized source of mineral P compared to MRP.
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