| Summary: | The chemical composition, amino acid, and element contents, as well as some physicochemical properties of Ulvapertusa and U. intestinalis, collected from the Pattani Bay in Southern Thailand in the rainy and summer seasons of 2007–2008, were investigated in order to gain more nutritional information. It was found that the two green seaweed speciescontained high level of protein (14.6–19.5% DW), lipid (2.1–8.7% DW), ash (25.9–28.6% DW), soluble fiber (25.3–39.6% DW),insoluble fiber (21.8–33.5% DW) and total dietary fiber (51.3–62.2% DW). Comparing the element contents of the two species,U. pertusa was rich in Mg, K and Ca, while U. intestinalis was rich in Mg, K, Cl, Na, and Ca. The essential amino acids of thetwo species were rich in leucine, valine, and arginine contents. The most limiting essential amino acid of both species waslysine. However, the nutritional composition of the two seaweeds varied depending on seasonal change. As for the physicochemicalproperties of both seaweeds, their swelling capacity (SWC), water holding capacity (WHC), and oil holding capacity(OHC) ranged from 4.0 to 6.4 ml/g DW, 7.8 to 15.0 g/g DW and 1.4 to 4.8 g oil/g DW, respectively. WHC and OHC of U.intestinalis was higher than those of U. pertusa (P<0.05). This study suggested that both species could be potentially usedas raw materials or ingredients to improve the nutritive value and texture of functional food and healthy products for humanbeings.
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