In vitro digestibility of different commercial edible algae products

Abstract

Digestibility is an important factor in determining the level of nutritive factors utilization. Determination of in vitro digestibility in a Daisy incubator and assessment of protein digestibility using Kjeldahl method of algal food products after pepsin, pancreatin, and combined hydrolysis of both enzymes was described. The influence of different hydrolysis times on algal digestibility was investigated in brown seaweeds, red seaweeds, and green alga. The highest digestibility values were generally determined in red seaweeds after 24 h of combined hydrolysis by pepsin and pancreatin. Direct dependence between digestion time and digestion efficiency was verified and statistically proven.