Blog Posts by Mother-Algae

Thanking TFF for engaging us... / Published January 11, 2016 by Ashish Waghmare

Ashish Waghmare

Thanking TFF for engaging us...

Team: Mother-algae likes to thank you, thought for food (TFF) for engaging us on a topic of feeding 9 billion people by 2050. This will surely make a huge impact on our perspective about our social responsibilities while working in professional life as scientist and technologist. We have spent a lot of time and efforts with a lot of excitement and passion for this concept. We are dreaming of bringing MA powder an in market. We need your support for getting an opportunity to present our idea at an international forum. Please believe us, it has huge potential to get a commercial benefit as well as to create social impact by overcoming undernourishment in coming years. Again, thank you very much TFF and best greetings…

Process flow diagram and key highlight of MA Mother-Algae powder / Published January 10, 2016 by Ashish Waghmare

Ashish Waghmare

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.

Micro-algae can empower the farmer's of developing countries... / Published January 10, 2016 by Ashish Waghmare

Ashish Waghmare

Micro-algae can empower the farmer's of developing countries...

http://www.theguardian.com/sustainable-business/2014/sep/12/spirulina-health-food-panacea-malnutrition

Micro-algae not just help in fighting undernourishment but also have potential to empower the farmers of the developing countries.......!!! MA Mother-Algae powder is promotes alga-culture. Process used for preparation of MA powder can be used for other edible micro-algae to.

Fighting undernourishment with microalgae / Published January 10, 2016 by Ashish Waghmare

Ashish Waghmare

Fighting undernourishment with microalgae

http://news.algaeworld.org/2015/04/nuns-growing-spirulina-in-central-african-republic-to-fight-malnutrition-with-ingenuity/

NUNS GROW SPIRULINA IN CENTRAL AFRICAN REPUBLIC TO FIGHT MALNUTRITION WITH INGENUITY........ From long ago, micro-algae used for treating undernourishment. But micro-algae have undesirable sensory properties. MA Mother-Algae powder preparation process over come limitations and improve digestibility...

Expanded product made up of MA powder / Published January 10, 2016 by Ashish Waghmare

Ashish Waghmare

Expanded product made up of MA powder

Page 1 of 3. Next Page