Spirulina maxima as a valuable ingredient: Determination of broad fatty acid and amino acid profiles and nutritional quality and anti-amylase capacity

• Published in: Applied Food Research Vol. 5; no. 1; p. 100741
• Main Authors: Tavakoli, Zahra, Kavoosi, Gholamreza, Siahbalaei, Roghayeh, Karimi, Javad
• Format: Journal Article
• Language: English
• Published: Elsevier B.V 01.06.2025; Elsevier
• Subjects: Amino acid; Amylase; Arthrospira maxima; Fatty acids; Nutritional quality; Nutritional quality; Amino acid; Arthrospira maxima; Amylase; Fatty acids

•Spirulina had a higher protein content followed by carbohydrates and lipids.•The major amino acids were alanine, glycine, glutamate, serine, and aspartate.•Spirulina protein had promising biological value and protein efficiency ratio.•The major fatty acids were α-linolenic, palmitic, linoleic, and...