Process flow diagram and key highlight of MA Mother-Algae powder
We are under the process of peer-review research publications. Thus, we have limitations of giving research finding data here….
So, we are giving only key highlights of a process developed by team-mother algae for transforming raw microalgae to MA powder.
a. This process is devoid of harsh practices which help to maintain the integrity of nutrition’s.
b. This process is scalable and simple to implement.
c. This process is commercially feasible compared to presently available processes.
d. This process does not use any harmful solvent or chemicals like hexane or acids.
e. This process takes less time.
f. This process is highly efficient which can concentrate microalgae proteins up to 90 % w/w.
g. Resultant powder of this process called as ‘MA Mother-Algae powder’ and it has better sensory acceptability (color, taste and odour) and higher digestibility.
H. MA powder can be incorporated in many food recipes. We have tested in following products and we found optimized the concentration of MA powder to be added in this products.
1. Tofu can be prepared with MA powder by adding up to 100 % w/w of MA powder.
2. Expandable and noddle’s can be prepared by adding 10-40 % w/w of MA powder.
3. Indian plate bread (Chapatti) can be prepared by adding up to 50 % w/w of MA powder.
4. And also, MA powder can be added up to 10 gm in 200 ml of milk without affecting much on sensory acceptance.