Nutritional value of spirulina and its use in the preparation of some complementary baby food formulas

Abstract

In this study use the spirulina which is one of the blue-green algae rich in protein 62.84% and contains a
high proportion of essential amino acids (38.46% of the protein) and a source of naturally rich in vitamins
especially vitamin B complex such as vitamin B12 (175 μg / 10 g) and folic acid (9.92 mg / 100 g), which
helps the growth and nutrition of the child brain, also rich in calcium and iron it containing (922.28 and
273.2 mg / 100 g, respectively) to protect against osteoporosis and blood diseases as well as a high
percentage of natural fibers. So, the spirulina is useful and necessary for the growth of infants and very
suitable for children, especially in the growth phase, the elderly and the visually appetite. It also, helps a
lot in cases of general weakness, anemia and chronic constipation. Spirulina contain an selenium element
(0.0393 mg/100 g) and many of the phytopigments such as chlorophyll and phycocyanin (1.56% and
14.647%), and those seen as a powerful antioxidant. Finally, spirulina called the ideal food for mankind
and the World Health Organization considered its "super food" and the best food for the future because of
its nutritional value is very high. The American space agency is working on a project to be grown in
space and regards it as the main food for astronauts. All this and more is what makes the best food
spirulina exists on the ground. It ensures the whole food and alkaline balance of the body. Sixteen food
formulas were prepared for as complementary food babies (1-3 years age) by using spirulina at 0, 2.5 0.5
and 7.5% for the production of two types of baby food one of them is ready to eat by using some fruits
and vegetables. Papaya fruits with good nutritional values and cheap price as an essential ingredient of
30% in the four formulas and banana fruit which rich in potassium in four formulas addition to potatoes
purée and carrot purée by adding 10% for each and apple purée, guava puree and mango juice by adding
15% for each been mobilized mixes in jars glass and thermal treatment was carried out at 100 ºC for 40
minutes. The second type of baby foods formulas was production by using cereals, legumes and some
dried green vegetables, where it was manufactured 8 dried formulas four of them by 30% wheat flour
72% and four others by 30% milled rice in addition to the 30% crushed pearl barley and dryer lentils and
dried spinach dried cauliflower by adding 10% for each formulas. After produced formulass were
packaged in bottles court lock. Then, evaluated all formulas microbiologically to study its safety before
sensory evaluation and found to be microbiology safe. Sensory evaluation of produced formulas were
acceptable sensory significantly. After that, chosen 4 formulas containing 5% spirulina based on the
results of sensory evaluation was conducted analysis chemotherapy and natural for these selected
formulas. The chemical composition indicated that these formulas were suitable as a food supplement for
children aged 1-3 years. On the other hand, these formulas were economic cost and can produced on the
scale of domestic and industrial scale, as well as can be exported to the outside.

Full text

Available online at http://journal-of-agroalimentary.ro
Journal of Agroalimentary Processes and
Technologies 2014, 20(4), 330-350
Journal of
Agroalimentary Processes and
Technologies
_________________________________________________
Corresponding author: e-mail: ashraf_sharoba@yahoo.com
Nutritional value of spirulina and its use in the preparation of
some complementary baby food formulas
Ashraf M. Sharoba
Food Sci. Dept., Fac. of Agric., Moshtohor, Benha Univ., Egypt
Received: 26 September 2014; Accepted:03 Octomber 2014
.____________________________________________________________________________________
Abstract
In this study use the spirulina which is one of the blue-green algae rich in protein 62.84% and contains a
high proportion of essential amino acids (38.46% of the protein) and a source of naturally rich in vitamins
especially vitamin B complex such as vitamin B12 (175 µg / 10 g) and folic acid (9.92 mg / 100 g), which
helps the growth and nutrition of the child brain, also rich in calcium and iron it containing (922.28 and
273.2 mg / 100 g, respectively) to protect against osteoporosis and blood diseases as well as a high
percentage of natural fibers. So, the spirulina is useful and necessary for the growth of infants and very
suitable for children, especially in the growth phase, the elderly and the visually appetite. It also, helps a
lot in cases of general weakness, anemia and chronic constipation. Spirulina contain an selenium element
(0.0393 mg/100 g) and many of the phytopigments such as chlorophyll and phycocyanin (1.56% and
14.647%), and those seen as a powerful antioxidant. Finally, spirulina called the ideal food for mankind
and the World Health Organization considered its "super food" and the best food for the future because of
its nutritional value is very high. The American space agency is working on a project to be grown in
space and regards it as the main food for astronauts. All this and more is what makes the best food
spirulina exists on the ground. It ensures the whole food and alkaline balance of the body. Sixteen food
formulas were prepared for as complementary food babies (1-3 years age) by using spirulina at 0, 2.5 0.5
and 7.5% for the production of two types of baby food one of them is ready to eat by using some fruits
and vegetables. Papaya fruits with good nutritional values and cheap price as an essential ingredient of
30% in the four formulas and banana fruit which rich in potassium in four formulas addition to potatoes
purée and carrot purée by adding 10% for each and apple purée, guava puree and mango juice by adding
15% for each been mobilized mixes in jars glass and thermal treatment was carried out at 100 ºC for 40
minutes. The second type of baby foods formulas was production by using cereals, legumes and some
dried green vegetables, where it was manufactured 8 dried formulas four of them by 30% wheat flour
72% and four others by 30% milled rice in addition to the 30% crushed pearl barley and dryer lentils and
dried spinach dried cauliflower by adding 10% for each formulas. After produced formulass were
packaged in bottles court lock. Then, evaluated all formulas microbiologically to study its safety before
sensory evaluation and found to be microbiology safe. Sensory evaluation of produced formulas were
acceptable sensory significantly. After that, chosen 4 formulas containing 5% spirulina based on the
results of sensory evaluation was conducted analysis chemotherapy and natural for these selected
formulas. The chemical composition indicated that these formulas were suitable as a food supplement for
children aged 1-3 years. On the other hand, these formulas were economic cost and can produced on the
scale of domestic and industrial scale, as well as can be exported to the outside.
Keywords: Spirulina; nutritional value; chemical composition; amino acids, fatty acids, vitamins,
phytopigments, minerals; microbiological examination; food formulas; baby foods.
______________________________________________________________________________________

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331
1. Introduction
Spirulina is the dried biomass of the
cyanobacterium Arthrospira platensis, it has been
widely used in several countries, it is considered
GRAS (generally recognized as safe), without
toxicological effects, and it is approved by the
FDA (U.S.A.) and ANVISA [32]. Rich in protein
(up to 65%), spirulina is considered safe for
consumption by humans and animals, and it has
been cultivated and used as a food source
worldwide. The U.S. Food and Drug
Administration [18] has not questioned the basis
for the Generally Recognized as Safe designation
to spirulina under the conditions of its intended use,
thus restricting it as a food additive in amounts that
range from 0.5 to 3.0 grams per serving.
Formulators use spirulina in specialty food bars,
powdered nutritional drinks, popcorn, beverages,
fruit and fruit juices, frozen desserts and
condiments.
Microalgae have received increasing attention due
to the fact that they represent one of the most
promising sources of compounds with biological
activity that could be used as functional
ingredients. Their balanced chemical composition
(good quality proteins, balanced fatty acid profiles,
vitamins, antioxidants and minerals) and their
interesting attributes can be applied in the
formulation of novel food products [51].
Spirulina, filamentous blue-green microalgae or
cyanobacteria, is well known as a source of protein
(60-70 g/100 g) of high biological value, since it is
a rich source of vitamins, mainly vitamin B12 and
pro-vitamin A, minerals, especially iron, and g-
linolenic acid, essential fatty acids precursor for
prostaglandins [21]. Furthermore, spirulina
contains such molecules as phycocyanin, β-
carotene and xanthophyll pigments,α-tocopherol
and phenolic compounds, which are responsible
for the antioxidant activities of these microalgae,
as shown by several authors for in vitro and in vivo
experiments [35]. Moreover, most research has
focused on the health effects of spirulina as a
dietary supplement for humans and animals. Many
studies have shown the effects of these microalgae
that may result in significant therapeutic
applications: an anti-cancer effect [29], a
hypolipidemic effect [31], and a protective effect
against diabetes and obesity [3]. These advantages
make spirulina a good raw material for the healthy
food.
Spirulina has no cellulose in its cell walls, being
composed of soft mucopolysaccharides. This makes
it easily digested and assimilated. It is 85 to 95%
digestible. This easy digestibility is especially
important for people suffering from intestinal
malabsorption. Typically, many older people have
difficulty digesting complex proteins, and are on
restricted diets. They find spirulina’s protein easy to
digest. Spirulina is effective for victims of
malnutrition diseases like kwashiorkor, where the
ability of intestinal absorption has been damaged.
Given to malnourished children, it is more effective
than milk powders because milk’s lactic acid can be
difficult to absorb Kelly et al. (2011), Parry (2014)
and Robert (2010) [25, 34, 39].
Spirulina can be used at any age (from infancy to
pregnancy and adulthood), but its value is
particularly evident in the young growing child:
during weaning and during the pre-school period
(from 1 to 6 years), Dillon (2014) [12].
Spirulina offers remarkable health benefits to an
undernourished children. It is rich in beta-carotene
that can overcome eye problems caused by vitamin A
deficiency, it provides the daily dietary requirement
of beta-carotene which can help prevent blindness
and eye diseases Seshadri (1993) [42].The protein
and B-vitamin complex makes a major nutritional
improvement in an infant’s diet. It is the only food
source other than breast milk containing substantial
amounts of essential fatty acid, essential amino acids
and GLA that helps to regulate the entire hormone
system Ramesh et al. (2013) [37].
Simpore et al. (2005 and 2006) [44,45] suggested
that spirulina may be a good food supplement for
undernourished children. In particular, spirulina also
seems to correct anemia and weight loss in HIV-
infected children, and even more quickly in HIV-
negative undernourished children.
Spirulina's concentrated nutrition makes it an ideal
food supplement for people of all ages and lifestyles.
Spirulina is about sixty percent complete, highly
digestible protein. Spirulina contains every essential
amino acids. It contains more beta-carotene than any
other whole food; it is the best whole food source of

Ashraf M. Sharoba / Journal of Agroalimentary Processes and Technologies 2014, 20(4)
332
gamma linolenic acid (GLA); it is rich in B
vitamins, minerals, trace elements, chlorophyll,
and enzymes; and it is abundant in other valuable
nutrients about which scientists are learning more
each year, such as carotenoids, sulfolipids,
glycolipids, phycocyanin, superoxide dismutase,
RNA and DNA [34].
The weaning period is the most critical phase of
infant’s life. During this period mother’s milk is
not generally adequate to cover the nutritional
requirements and support body growth. With
increasing the numbers of working mothers in the
developing countries, the market of baby foods has
been increased tremendously [2]. Breast milk
alone cannot support the nutrition and other needs
of the growing infant [15]. There comes a time
when complementary weaning foods must be
introduced into the diet to fill the gap between
what is provided by milk and what the infant
requires to cover his nutritional requirements [11].
In the case of baby food products, mothers often
try the product first and decide whether to give it
to their children or not [17,19].
In most developing countries commercial weaning
foods of excellent quality either imported or
locally produced are presently available, but due to
sophisticate processing, expensive packing,
extensive promotion and solid profit margins, the
price of these commercial products are generally in
the order of 10-15 times the cost of the common
staple foods. While these products are generally
highly appreciated and their use and value are well
understood, they are priced beyond the purchasing
power of the majority of population in the lower
income groups, Who spent already about 50-75%
of their income in common foods [56].
Spirulina platensis is used in the food, medicine,
and cosmetic industries, and as an additive for
chips, fruit juices, sauces, spice mixtures,
vegetables, soups, and other products. This
investigation contributes to the determination of
nutrients in spirulina platensis microalgae used in
the food and aquaculture feed industries.
Three to ten grams a day delivers impressive
amounts of beta carotene, vitamin B-12 and B
complex, iron, essential trace minerals, and
gammalinolenic acid. Beyond vitamins and
minerals, spirulina is rich in phytonutrients and
functional nutrients that demonstrate a positive effect
on health Robert (2010) [39].
It is legally approved as a food or food supplement in
Europe, Japan and many other countries around the
globe. The United States Food and Drug
Administration confirmed in 1981 that spirulina is a
source of protein and contains various vitamins and
minerals and may be legally marketed as a food
supplement. Many countries have set up food quality
and safety standards for spirulina, FDA (1981) [18].
Therefore, owing to all these advantages, the present
work aims to study the physicochemical and nutrition
values of spirulina, and formulate different babies
food formulas to use as a complementary for baby
food formulas with lower cost. Also, to evaluate the
formulas from standpoint of organolyptically,
physicochemical properties of the best formulas were
evaluated.
2. Materials and methods
Spirulina was obtained from Aquaculture Research
Center at Arab Academy for Scince, Technology &
Maritime Transport, Arab League.
Papaya (Carica papaya L.) was obtained from the
farm of Horticulture department, Fac. of Agric.
Moshtohor. Banana (Musa sapientum L.), Potato
(Solanum tuberosumm L.), carrot (Daucus carota L.),
Anna apple (Malus sylvestris L.), guava (Psidium
guajava L.) and mango (Mangifera indica L.), were
purchased from certain farmers at Kaha city area,
Qaliuobia Governorate, Egypt and immediately
transported to the laboratory. Sugar was purchased
from local market in Qaliuobia Governorate, Egypt.
Wheat (Triticum species) Wheat flour (72% ext.)
was obtained from El- Mokhtar Mill, Cairo
governorate, Egypt. Rice (Oryza sativa), Barley
(Hordeum vulgare vulgare L.) lentil (Lens culinaris),
chickpea (Cicer arietinum), peas (Pisum sativum),
Spinach (Spinacia oleracea) and cauliflower
(Brassica oleracea botrytis) were purchased from
local market in Qaliuobia Governorate, Egypt.
Preparation of raw materials:
Preparation of raw materials used in formulation
of spirulina with some fruits and vegetables-based
baby food formulas: banana, papaya, apple, mango,
guava and potato, carrot, were washed with tap water,
to remove dirt, adhering latex and other foreign

Ashraf M. Sharoba / Journal of Agroalimentary Processes and Technologies 2014, 20(4)
333
matters, as well as to reduce the initial
contamination with microorganisms, then papaya
and banana fruits were hand peeled, papaya seeds
was carefully removed and the fruits were cut into
small parts. While, carrot was peeled using
stainless steel peeler, the stones of mango were
removed after cutting the fruits to two halfs.
After that, all fruits and vegetables were blanched
by using a pressure cooker where the blanching
time was adjusted to be proper for each material.
Potato was peeled by hand after blanching. The
blanched materials were transferred to Moulinex
blender (Blender Mixer, type: 741) equipped with
cutters and stirrer which crushed and homogenized
each of above mentioned materials into a mixture
of pulp, then the mixture was passed through fine
strainer to separate the pulp from any skin or seeds
and then it was packed in plastic bags, sealed and
frozen [20].
Preparation of raw materials used in
formulation of dried spirulina with cereals-
based baby food formulas: dry cereals and
legumes were cleaned from impurities and then
washed thoroughly with tap water, the washed
cereals and legumes were separately soaked in tap
water overnight, except rice was soaked for 30
minutes, according to Soliman et al. (1996) [50].
- The peeled chickpea, lentil, dry pea, rice
and wheat were cooked separately in a
pressure cooker for 5 to 10 minutes. After
cooking, the remaining water was
eliminated. After that, the cooked
materials were dried in solar dryer at 45-
60ºC. Dried cereals and legumes were
milled in an electrical mill, then sieved
through a silk sieve (60 mesh) according to
Soliman et al. (1996) [50].
- Spinach and cauliflower were sorted and
prepared (green leaves of cauliflower were
removed then edible part was cut), the
prepared vegetables were washed and
blanched for appropriate time (4 to 5 min)
using live steam blancher then cooled
down using cold water and were dried at
60 ºC for 12 hrs. in an electric oven drier
and ground to a particle size of 500–600
µm. to pass through 60 mesh sieve.
- All prepared materials were bottled in glass
jars and stored at room temperature until
using in preparation baby food formulas.
Preparation of formulated baby food formulas:
Sixteen baby food formulas were prepared as shown
in Tables (A and B). The spirulina was added to the
components by 0, 2.5, 5 and 7.5% to the different
formulas.
To calculate those formulas, we took into account the
needs of children between 1 to 3 years as defined by
WHO. We also chose ingredients that are available in
Egypt. We also, included results from sensory tests
preliminary experiments we did with mothers,
children and adults, these tests showed that formulas
containing materials were accepted also indicated
that those parts of materials were the best ratios.
Table (A) shows 8 prepared spirulina with some
fruits and vegtables-based baby food formulas. After
mixing the ingredients of the formulas, they were
bottled in tight jars, and then thermally processed at
100º C for 40 min according to Soliman et al., (2003)
[50], Bahlol et al. (2007) [7] and Satter et al. (2013)
[41]. Table (B) shows 8 prepared dried spirulina with
cereals-based baby food formulas. After mixing the
ingredients of the formulas were botteled in tight jars.
Methods:
Physicochemical analysis:
Moisture content, total solids, ash, fat, protein,
ascorbic acid and starch were determined according
to AOAC (2000) [4]. The pH value was measured
with a pH meter model Consort pH meter P107.
Titratable acidity was determined by titration with
NaOH 0.1 N solution using phenolphthalein as
indicator according to AOAC (2000) [4]. Total and
reducing sugars were determined by Shaffer and
Hartman method as described in the AOAC (2000)
[4]. Total pectin content and fractional pectin
components were determined by the method of
Robertson (1979) [40]. Crude fiber was determined
by Weende method in which VELP Scientifica
extraction unit was used. The method is based on the
solubilization of non-cellulosic compounds by
sulfuric acid and hydroxide solutions as described in
AOAC (2000) [4].

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Total carotenoids were determined according to
Harvey and Catherine (1982) [23]. Total
anthocyanins was measured according to the
method of Skalaki and Sistrunk (1973) [46]. Three
replications of all these determinations were
carried out. Carbohydrates were determined by
difference from the total of dietary fibre, lipids,
protein and ash contents [43].
Determination of total energy: The total energy
value of the food formulation was calculated
according to Sharoba et al. (2013) [43] using the
formula as shown in the following equation:
Total energy (kcal/100 g) = [(% available
carbohydrates × 4) + (% protein × 4)
+ (% fat × 9)]
Amino acid analysis: The protein quantification
was done with micro-Kjeldahl method. Amino
acid analysis procedure involves acid/alkaline
hydrolysis, separation by cation exchange column,
post-column derivatization with Ninhydrin and
detection using UV/Vis detector at 570 nm as
described in the Korean Food Code (KFDA, 2003)
[26]. These procedures in the Korean Food Code
were established based on AOAC Official Method
960.52 [4] for micro-chemical determination of
nitrogen (micro-Kjeldahl), AOAC Official Method
988.15 [4] for tryptophan, AOAC Official Method
985.28 [4] for sulfur amino acids, and AOAC
Official Method 994.12 [4] for acid-stable amino
acids. Acid (HCl) hydrolysis method was used for
aspartic acid (Asp), threonine (Thr), serine (Ser),
glutamic acid (Glu), proline (Pro), glycine (Gly),
alanine (Ala), valine (Val), isoleucine (Ile), leucine
(Leu), tyrosine (Tyr), phenylalanine (Phe),
histidine (His), lysine (Lys), and arginine (Arg).
And, performic acid hydrolysis method was used
for sulfur-containing amino acid such as cystine
(Cys) and methionine (Met), while alkaline (NaOH)
hydrolysis method was used for tryptophan (Trp).
After hydrolysis, amino acid analyzer (Sykam
Gmbh, Germany) with an integrator (Axxiom
Chromatography Inc.) was used for quantification
of amino acids. All results are expressed on the
basis of 100 g edible portion. HPLC analysis was
performed on the same day as extractions.
Total lipid and fatty acids composition analysis:
The fatty acid profile was analyzed using a Gas–
Chromatographic model GC-17A according to
AOAC (2000) [4].Three samples of the oils which
extracted from spirulina sample was converted to
their corresponding methyl ester using boron
trifluoride methanol complex (14% w/v). The
mixture was maintained at 100 ºC for 1 h.
The reaction was stopped with 0.5 ml of distilled
water. Then, the extracted fatty acid methyl esters
(FAMEs) were dissolved in heptane for GC analyses.
GC analyses were performed on a Hewlett–Packard
5890 Series II gas chromatograph (H.P. Co.,
Amsterdam, The Netherlands) equipped with a
hydrogen flame ionization detector and a capillary
column: HP Inovax cross-linked PEG (30 m x 0.32
mm x 0.25 lm film). The column temperature was
programmed from 180 to 240 ºC at 5 ºC/min and the
injector and detector temperature was set at 250 ºC.
Nitrogen was the carrier gas. FAMEs were identified
by comparison of their retention time with respect to
pure standard FAMEs purchased from Sigma and
analyzed under the same conditions. Date seed
FAMEs were quantified according to their percentage
area, obtained by integration of the peaks. The results
were expressed as a percentage of individual fatty
acids in the lipid fraction.
Minerals content: Minerals content were determined
according to AOAC (2000) [4] using Perkin-elmer,
2380 Atomic absorption spectroscopy apparatus in
central laboratory of Veterinary Faculty, Moshtohor
according to AOAC (2000) [4] official method
985.01. Meanwhile phosphorus was determined by
the official spectrophotometric method of the AOAC
(2000) [4] using UV/visible automatic scanning
spectrophotometer.
Vitamins Assay: Vitamin C was determined in all
samples by dichlorophenol Indophenol dye reduction
method [4].
Thiamine, Riboflavin, Niacin, Pyridoxine, Analogue,
folic acid, inositol, vitamin E, vitamin K,
Pantothenate and biotin were determined by the
HPLC system method according to AOAC (2000) [4].
Determination of vitamin A: About 10 g of sample
was homo-genized, weighed and transferred into a
ground bottom flask, 30 ml of extraction solution,
0.1% antioxidant and few drops of KOH were added
and reflux for 30 min at 70°C. The sample was cool
down, vitamin A was extracted into hexane, and the
combined hexane extract was washed with water and

Ashraf M. Sharoba / Journal of Agroalimentary Processes and Technologies 2014, 20(4)
335
then dried the hexane layer to about 2 ml on a
water bath or rotary evaporator. The final volume
was made up to 50 ml with the mobile phase. The
mobile phase, standard and sample were filtered
through 0.45µ membrane filter and were degassed
before injection.
Calibration curve was made by a standard in
mobile phase with five point calibrations and
analyzed independently by HPLC. A standard
curve was plotted between the concentration of
vitamin A and peak area obtained. For HPLC
analysis, an Eelipse × BD – C18 column (4.6 ×
250 mm 5 µm) was used with a linear gradient of
methanol: water (95:5) at constant flow rate of 1
ml /min by using a binary pump with column
tempera-ture 40°C. A multiple wavelength
detector was employed for the detection of pecks
using a wavelength of 325 nm and a bandwidth of
8 nm.
Phytopigments Assay: Some phytopigments
content were determined according to AOAC
(2000) [4] by using HPLC.
All other chemicals were obtained from Merck
(Darmstadt, Germany) or Riedel-de Haen (Seelze,
Germany) as HPLC-grade. All standers materials
were purchased from Merck (Darmstadt, Germany)
or Sigma-Aldrich Chemicals Co.(Steinheim,
Germany).
Microbiological examination: Total viable
bacterial count, mesophilic sporeformers bacteria,
yeasts and moulds, coliform group were
enumerated and the presence of (Salmonella spp.
and Staphylococcus aureus) was detected
according to the methods established by APHA
(1992) [5] and Kang et al. (2003) [24]. Results
were expressed as CFU g-1.
Rodent hairs and Insect fragments in spirulina:
Rodent hairs and insect fragments in spirulina
were determined according Thind (2000) [52].
Analytical methods for heavy metals in
spirulina: The determination of arsenic, cadmium
and lead in spirulina sample were performed
according to the methods described in the Korean
Food Code (KFDA [26]) which described by
Haeng-Shin et al. (2006) [22] by inductively
coupled plasma–emission spectrometry (Model JY
38 S; Horiba, Jobin Yvon Cedex, France).
Duplicate samples were run in triplicates for the
analysis of each heavy metal.
Bulk density of spirulina: Bulk density (Kg/lit) was
determined by gently pouring 2 g of spirulina into an
empty 10 ml graduated cylinder and holding the
cylinder and tapping 10 times on a rubber mat from a
height of 15 cm. The ratio of the mass of the powder
and the volume occupied in the cylinder was
determines the bulk density.
Sensory evaluation: Sensory evaluation was carried
out by a properly well trained panel of 12 testers.
They were selected if their individual scores in 10
different tests showed a reproducibility of 90%. The
12 member internal panel evaluated the different
baby food formulas for color, taste, odor, texture,
mouthfeel (smoothness, consistency, spreadability)
and overall acceptability. Mineral water was used by
the panellists to rinse the mouth between samples.
Scoring was based on a 100 point scale (10-100)
where (90-100) = excellent, (70-80) = very good,
(50-60) = good, (30-40) = fair and (10-20) = poor.
Statistical analysis: Data of chemical composition of
ingredients and formulas were expressed as mean of
three replicates ± standard error (SE). Data for the
sensory evaluation of all baby food formulas were
subjected to the analysis of variance followed by
multiple comparison using LSD [48].
3.Results and discussion
Chemical composition and nutrition values of
Spirulina: The Chemical and nutritional composition
of spirulina may vary according to the growing
conditions. For example, the iodine content will vary
as a function when the spirulina is grown in sea water
vs. fresh water. The Chemical and nutritional
composition of dried powdered spirulina grown in
fresh water is summarized in Tables (1, 2 and 3). It
should be noted that, the cell wall of spirulina is
composed of protein, carbohydrates and fat.
Therefore, the bioavailability of nutrients from
spirulina might be more than from other food sources,
especially plant food sources.
Spirulina is the richest nutrient and complete food
source found in the world. It contains over 100
nutrients, more than any other plants, grains or herbs.
Today Spirulina is widely used as a food supplement
to maintain health, boost energy and reduce weight.

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336
Spirulina contains 62.84 % protein, higher than
any other natural food. Spirulina contains all the
essential amino acids in fairly high amounts,
Spirulina is just that, a complete protein, other
protein sources have very negative properties as
well, such as animal fat and cholesterol. Spirulina
contains essence minerals like calcium,
magnesium, potassium, phosphorus, iron, and zinc
as well as complete vitamin B groups and many
important anti-oxidants (which protect cells). The
anti-oxidant phycocyanin can only be found in
spirulina. It is the richest natural source of vitamin
E and beta-carotene. The results of chemical
composition of spirulina are in agreement with
those obtained by Branger et al. (2003) [10];
Habib et al. (2008) [21]; Vijayarani et al. (2012)
[53] and Dolly (2014) [13]. The protein and B-
vitamin complex in spirulina makes a major
nutritional improvement in an infant’s diet.
It is the only food source other than breast milk
containing substantial amounts of essential fatty
acids, essential amino acids and GLA that helps to
regulate the entire hormone system.
Physical properties of spirulina:Spirulina offers
a convenient solution to the pH problems of most
diets as it is very alkaline. Because spirulina is an
alkaline food (pH 6.84) that counter the acidic
foods and help raise the pH level towards the
alkaline side of the scale. This, in turn, promotes
increased bone mass (since your body doesn’t have
to sacrifice calcium to balances its pH), and vastly
improved metabolic functions. Consuming more
alkaline foods has been strongly linked with
improved immune system function, mental
function, kidney function, and higher levels of
energy, among other important benefits. Acidic
body condition may cause many modern diseases
like hypertension, cancer, diabetes, heart disease,
gout and rheumatism.
Adjust the body's pH value: The ideal healthy
human body's pH level should remain on low
alkaline about pH 7.35~7.45. Modern day people
indulge in too much acidic food like soft drinks,
meat, cheese, eggs, and ham. These cause our body
to become acidic (pH< 7).
Many medical research reports have proven that
acidic bodies will have more chance of getting
diseases or cancer.
Regular use of Spirulina can help keep your body
alkaline will help you reduce this risk and is the ideal
food supplement for the weight reducer.
Data in Table (1) also showed the bulk density of
spirulina (0.82 Kg/lit), the bulk density of the product
is affected by particle size distribution, type of
agglomeration, particle porosity, and to a certain
extent the moisture content. Particle size distribution
is affected by the initial size of the trichomes as they
are fed to the dryer and the pore diameter of the
atomizer. The final quality of the product with
respect to bulk density is therefore dependent on
culturing, harvesting and drying conditions. To a
certain extent, all these factors are harnessed in order
to obtain a product that meets the requirements of
formulated babies food formulas. The color of
spirulina in the powder form appears a blue green to
green color.
Finally Spirulina called a superfood because its
nutrient profile is more potent than any other food,
such as plants, grains or herbs. These nutrients and
phytonutrients make spirulina a whole food
alternative to isolated vitamin supplements. Protein
and amino acids, vitamins and minerals, essential
fatty acids and phytonutrients, comparing with other
foods. Spirulina can renourish our bodies and renew
our health. Spirulina has been used in preparation
baby foods because of its therapeutic properties and
the presence of antioxidant compounds. Babies can
eat spirulina in complete safety and assimilate its
nutrients without difficulty. Even malnourished
babies with diminished capacity for nutrient
absorption could assimilate spirulina and recover
from malnutrition.
Microbiological quality and contaminant
specifications of Spirulina: Microbiological quality
of Spirulina: The total viable bacterial count is
widely used as an indicator microbiological quality
of food. Data in Table (4) indicated that, the total
viable bacterial count and mesophilic spore formers
bacteria were cannot be detected. This is more
acceptable for prepared food product especially baby
foods. Yeast and moulds cannot be detected, this may
that yeast and moulds cannot resist for drying. Count
of pathogenic bacteria took the same trend of total
viable bacterial count. Coliform group, salmonella
and staphylococcus were not detected.

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Table (A). Formulated of prepared spirulina with some fruits and vegetablesbased baby food formulas.
Table (B): Formulated of prepared dried spirulina with cereals-based baby food formulas.
Table 1. Chemical composition and physical properties of Spirulina (g/100 g sample, on dry weight basis)

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Table 2. Amino acids and fatty acids content of Spirulina (mg/100 g).

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Table 3.Vitamins, phytopigments and minerals in Spirulina.
Table 4. Microbiological quality of Spirulina (CFU/g)

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340
Table 5. Contaminant specifications of spirulina
Table 6. Chemical composition of fruits and vegetables (g/100g on wet weight basis)
Each value is the average of three replicates ± S.E. *as anhydrous citric acid.
Table 7.Chemical composition of dried raw materials (g/100g on wet weight basis).

Ashraf M. Sharoba / Journal of Agroalimentary Processes and Technologies 2014, 20(4)
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Table 8. Microbiological quality of formulated baby food formulas (CFU/g).
Table 9. Sensory evaluation scores of formulated baby foods formulas perpered from
*Values represent of 12 panellists (Mean ±S.E.);
* a, b,…: There is no significant difference (p ≥ 0.05) between any two means have the same superscripts, within the
same acceptaptability attribute.

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342
Table 10. Some physicochemical properties and nutritional value of prepared spirulina, fruits and vegetables-based
baby food formulas.
Each value is the average of three replicates ± S.E. *as anhydrous citric acid
Chemical composition on wet weight basis.

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343
Table 11. Some chemical composition and nutritional value of prepared dried spirulina with cereals-based baby food
formulas.
Each value is the average of three replicates ± S.E.; Chemical composition on wet weight basis.
Table 12. Amino acids content of formulated baby food formulas (mg/100g formulas).

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344
Contaminant specifications of Spirulina: Data in
Table (5) indicated that, the spirulina free from
pesticides, rodent hairs and insect fragments. On
the other hand, the level of heavy metals in line
with the specifications of the global food this
results are in agreement with those obtained by
Haeng-Shin et al. (2006) [22] and Llobet et al.
(2003) [27].
Use spirulina in production of some food formulas
as complementary food for babies: In Egypt, most
of the time, the formulas given to babies are of
poor nutritional quality: they are mainly cereal
flours with sugar, sometimes some fruits, and
rarely, when the mothers can afford it, powdered
milk. Those formulas do not cover the babies’
needs in proteins, lipids and micro-nutrients.
Babies need to have enough calories and fat in
order to grow normally. As babies move from a
liquid diet to a more solid diet, using some higher
calorie foods can help to meet their needs.
Nutritious foods for older vegetarian babies
include mashed tofu, bean spreads, avocado, and
cooked dried fruits. Fat intake should not be
limited. Fat sources for older infants include
avocado, vegetable oils and soft margarine.
Nutrition plays an important role for fundamental
vital functions. Many nutritionists have focused on
naturally occurring components (e.g. vitamins,
fatty acids, proteins, amino acids, phenolic
compounds and dietary fibre) in foods that have a
positive effect on target functions beyond nutritive
value and provide health benefits, as well as
possibly reducing the risk of diseases. The term
functional food originates from Japan and
generally represents the category of foods that
contain biologically active compounds with
potential to enhance health or reduce risk of
serious diseases and finally, may improve the
quality of life. Furthermore, foods identified as
“Food for specified health use (FOSHU)”should be
in the form of naturally occurring food or drink
products, but not pills or capsules.
In recent years, different healthy ingredients have
been used in the production of baby foods to
enhance its nutritional profile or to confer
functional properties.
However, the amount of raw material that can be
used as a substitute or can be added to baby foods
represents a compromise between nutritional
improvement and satisfactory sensorial properties of
baby foods, from the previous results in Tables (1 to
5) we can be certain that spirulina of the best raw
materials that can be used in the manufacture of baby
food.
Chemical properties of ingredients used in baby
food formulas:
Chemical composition of ingredients used to
prepared spirulina, fruits and vegetables-based
baby food formulas: Chemical properties of
ingredients used for the preparation of the baby food
formulas are presented in Table (6). The results
demonstrated that the moisture content of ingredients
varied from 76.23% to 88.34% in banana puree and
carrot puree, respectively. Potato puree had the
highest level of ash being about 1.154% while, the
lowest level of ash was found in apple puree being
about 0.394%. Also, potato puree had the highest
level of protein (1.55%). So, spirulina and potato
puree were the main source of protein in formulated
baby food formulas. Potato puree was the main
source for starch. The pH value for papaya puree was
5.39. The pH value of ingredients ranged from 3.83
to 6.11 for apple puree and carrot puree, respectively.
Titratable acidity for all ingredients was less than
1% . With regard to total sugars the data showed that
the banana puree had the highest amount of total
sugars, (15.208%). Pectin ranged from 0.714 to
2.331% in carrot puree and mango puree,
respectively. The pectin can hold the water in baby
stomach. So, pectin is very important for children
especially when they have diarrhea. On the other
hand, guava puree had the highest level of fiber
(2.015%) followed by banana puree (1.952%), while
potato puree had the lowest level of fiber being
(0.902%). Papaya puree contained amount of
carotenoids less than carrot puree. So, adding of
carrot puree will increase the percentage of
carotenoids in all formulas. As known that, the
carotenoids help the baby as color to attract any
foods. Carrot puree had high percentage of
anthocyanin more than other fruits or vegetables
ingredients. Results appeared that ascorbic acid
content was ranged from 9.97 to 91.38 mg/100g in
carrot and papaya puree, respectively.

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345
These results of chemical composition for
ingredients used for the preparation of baby food
formulas were in agreement with those obtained by
MaCance and Widdowson’s (1992) [28]; Ramulu
and Rao (2003) [38]; El-Mansy et al. (2005) [14];
Wall (2006) [55] and Bahlol et al., (2007) [7].
Chemical composition of ingredients used to
prepared dried spirulina with cereals-based
baby food formulas:
The proximate chemical analysis were carried out
on the original raw materials used in this research
i.e. cereals (wheat, rice and Barley), legumes
(dried peas, hulled chickpea and lentil), vegetable
(Spinach and Cauliflower). The results are
illustrated in Table (7). It noticed that, lentil and
rice had the higher moisture content being 10.18
and 9.76%, respectively. Meanwhile, dried
cauliflower had the lower moisture content. From
the results in the same table, it could be noticed
that dried cauliflower had higher protein content
(26.95%). Dried cauliflower and dried spinach had
higher protein and ash contents. Total
carbohydrate were calculated for raw materials,
total carbohydrate content ranged from 53.86% in
dried cauliflower to 79.40 in rice. These results are
in agreement with Soliman et al. (1996) [49];
Atwa (2003) [6]; Abd El-Salam (2005) [1] and
Baik and Ullrich (2008) [8].
Microbiological quality of the formulated baby
foods formulas:
The overall bacteriological status of the formulated
prepared spirulina with some fruits and vegetables-
based baby food formulas was observed to be
satisfactory. The microbiological quality attributes
of different prepared formulas calculated as CFU
g
-1
are shown in Table (8). The obtained results
revealed that the total viable bacterial count was
ranged from 5.8 x10
2
to 9.8 x10
2
CFU/g for
formulas No. (4SFV) and (5SFV), respectively as
indicated in Table (8).
The low counts of the examined formulas for total
viable bacterial, yeasts & moulds indicated
adequate thermal process, good quality of raw
materials and as a result of the good different
processing conditions under which the production
of formulas was carried out. Mesophilic
sporeformers bacterial count was 1.8 x10
1
and 3.6
x10
1
CFU/g for formulas No. (4SFV) and (1SFV),
respectively. However, coliform group, Salmonella
and Staphylococcus aureus were found to be absent
in all formulas. The microbiological results are in
agreement with many authors such as Wadud et al.
(2004) [54]; Soliman (2003) [50] and Bahlol et al.
(2007) [7]. The formulated of prepared dried
spirulina with cereals-based baby food formulas were
tested for the same microbiological tests. The
obtained results in Table (8) reveal that the total
bacterial count ranged from 2.7 x 10
1
to 7.3 x 10
1
cfu/g. The low total bacterial counts of the examined
baby food formulated might be due to their low
moisture content. The current results were within the
advisable standards reported by Skovgaard (1989)
[47], who recommended that a total bacterial count
up to 104 per gram for dried baby foods might be
save enough to be used by babies.The current results
were less than those allowable in many international
standards in other foods.The obtained results are also
agree with those obtained by Radi et al. (2003) [36]
who produced new production from siwi date for
young children. These results are in agreement with
those reported by Soliman et al. (1996) [49]. The
yeast & molds, coliform group, Salmonella and
Staphylococcus aureus did not appear in any dried
baby food formulas, this may be related to low
moisture content of all mixtures. This may be due to
the effect of good processing and good ingredients to
decrease the total bacterial count. Otherwise, the
drying steps in prepared dried formulas this may be
reduce its number under the detection limit. Also,
spirulina was also reported to present antimicrobial
activity as well as to inhibit the replication of total
bacterial count. The microbiological results
suggested that, the formulas are suitable to be
submitted for sensory evaluation by babies, these
results are in agreement with those obtained by
Ozdemir et al. (2004) [33]. Who studied the
antimicrobial activity of spirulina against various
gram-positive, gram-negative bacteria and fungal
species. The methanol extract showed maximum
antimicrobial potency, and Bhowmik et al. (2009) [9]
who found that Spirulina was had probiotic efficacy
and inhibitory effect against several pathogens.
Sensory evaluation:
Cereals in the form of paps prepared with milk are
usually one of the first foods added in the
diversification of the infant diet from the 5th/6th

Ashraf M. Sharoba / Journal of Agroalimentary Processes and Technologies 2014, 20(4)
346
months. Milk and cereal based ready-to-eat infant
foods are presently available on the market. These
products have a long shelf-life and can be
consumed for up to one year after manufacture.
Due to their composition. When cereals are well
accepted, we add fruit and vegetables. One new
food can be started every 3-4 days. This way we
can see if baby has a reaction to a new food. Mash
or puree fruits and vegetables. As our baby gets
better at chewing.
For this reason, experiments were in this research
concentrated on the production of two types of
baby food and one dependent on grains and other
certified on fruits and vegetables and using a
variety of materials in order to give some kind of
change in the diet of infants and children. Sensory
tests were conducted for them and the results were
good where they were prepared to accept all the
formulas.
Data in Table (9) show the analysis of variance for
data of sensory evaluation between the 16 prepared
baby food formulas. The averages of the overall
acceptability obtained scores were in the range
from 82.72 to 96.37. These means that all the
prepared baby food formulas were accepted with
significant differences. On the other hand, analysis
of variance for obtained scores for overall
acceptability indicated significant differences (P>
0.05) between the different formulas (Table 9). So,
LSD test was applied to carry out the multiple
comparisons which indicated that, the different
formulas could be divided into some significant
groups (P> 0.05) (LSD = 2.51, 2.38 for fruits and
vegetablesbased baby food formulas and cereals-
based baby food formulas, respectively), where
there are no significant differences (P> 0.05)
between the different formulas inside every group.
The high scores in both types of baby foods groups
included formulas No. (3 SFV, 7 SFV, 3 SCP and7
SCP) which had the 5% of spirulina.
This four baby food formulas were selected which
obtained high scores in both types of baby foods
groups. The study was continued on the selected
formulas that their physicochemical properties
were determined.
Physicochemical properties and nutritional value
of formulated baby food formulas:
Moisture, crude protein, fat, crude fiber, ash,
carbohydrate, some vitamins and minerals which
were thought to be great importance in infant feeding
from 6 – 36 months where determined. The food
formulas were prepared to produce as
complementary baby food using some fruits,
vegetables, cereals and legumes with spirulina. But
the visibility of chemical composition is too
important. Therefore some chemical analyses were
carried out. Data in Tables (10 and 11) indicated that
moisture and total solids content in food formulas
nearly varied in type 1 and type 2 prepared formulas.
This is due to the adding kind of fruits, vegetables,
cereals and legumes. It is clear that the total solids in
cereals and legumes formulas was the highest among
other fruits and vegetables formulas. cereals and
legumes formulas had the highest level of ash content,
while fruits and vegetables formulas had the lowest
level of ash. The same results were obtained with fat,
protein and carbohydrates, on the contrary, it was the
titratable acidity and phytopigments which are
important as it affected on the taste and flavor. The
obtained data indicated that the total sugars and total
carbohydrates were the major components in total
solids in all formulas and the main source of energy
value.
The percentages of total pectic substances and fiber
were acceptable and suitable for babies related to the
important of those for excertion. Energy values for
formulate baby food formulas were estimated from
the percentage of total carbohydrate, protein and fat
contents and were higher in cereals and legumes
formulas.
The mineral composition of fruits and others plants
ingredients can reflect the trace mineral of soil in a
geographic region and varies with climate, maturity,
cultivars, and agricultural practices. Some minerals
content of the babies food formulas are shown in
Tables (10 and 11). The obtained data revealed that
the highest potassium and calcium are particularly
essential for infant and young children. The variation
of the minerals content in all formulas, may be due to
the different content of these elements in raw
ingredients.

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347
From the results of minerals it could be concluded
that the formulas are considered as a source for
some minerals.These formulas are not totally
balanced in micronutrients but they are: balanced
in macro-nutrients, rich en micro-nutrients,
produced with foods available locally and rather
cheap, and they are a considerable improvement
compared to most local baby foods. The results of
physicochemical properties and nutritional value
of formulated baby food formulas were in
agreement with those obtained by Bahlol et al.
(2007) [7] and Mehder (2009) [30].
Amino acids content of formulated baby food
formulas:
Protein is the major functional and structural
component of all the cells of the body; for example,
all enzymes, membrane carriers, blood transport
molecules, the intracellular matrices, hair,
fingernails, serum albumin, keratin, and collagen
are proteins, as are many hormones and a large
part of membrans. Moreover, the constituent
amino acids of protein act as precursors of many
co-enzymes, hormones, nucleic acids, and other
molecules essential for life. Thus an adequate
supply of dietary protein is essential to maintain
cellular integrity and function, and for health and
reproduction. Data in Table (12) shows the amino
acids content of formulated baby food formulas.
From the obtained results; it could be observed that
the different baby food blends contained good
proportions of essential amino acids. Comparing
the essential amino acids pattern of the formulated
formulas with hen's egg protein as a standard, it
was found that the essential amino acids content of
the blends have a good percent from their
corresponding quantities in egg's protein. It may be
noted that the total essential amino acids of the
different baby food blends also suitable for babies
in the age 1 to 3 years. This could be explained
that although egg have much higher percentage of
protein, but the percentage of protein content in the
formulated baby food formulas was at in the range
of recommended dietary allowance (RDA) for
protein and amino acids for babies at age 1-3 years
according to FAO/WHO, 1991, [16].
Much has been written about the health benefits of
spirulina, of all the humans that can benefit from
taking Spirulina, children can benefit the most.
Children love spirulina and it is safe and highly
nutritious for them. Children of all ages can eat
spirulina in complete safety and assimilate its
nutrients without difficulty. Even malnourished
children with diminished capacity for nutrient
absorption could assimilate spirulina and recover
from malnutrition. Spirulina can builds up tissue
growth, improve vision, strengthens body's immune
system there by improves resistance to chronic
infections, ability to heal and ability to concentrate in
children. For baby, who are not able to swallow the
capsules, the baby can be used this spirulina formulas.
The powder spirulina formulas can also be mixed
with fruit juice, milk, salads and convenient soups.
The amount of spirulina needed depends on
metabolism degree to physical exertion, lifestyle, and
an individual baby's unique body needs. By starting
with a small amount and gradually increasing until
the optimal daily amount is found, babies can enjoy
the benefits of this super nutritious food from
babyhood throughout their lives. (Children of all ages,
including infants can be given 2 to 5 gms of
spirulina/day). Spirulina is not a drug, but a natural
food supplement, and is not habit forming. Its effects
can be sustained by taking it regularly at approx. 2 to
5 g/day. To see any benefits of spirulina, it should be
taken at least for 6-8 weeks.
4.Conclusions
A spirulina farm is an environmentally sound green
food machine. Cultivated in shallow ponds, this algae
can double its biomass every 2 to 5 days. This
productivity breakthrough yields over 20 times more
protein than soybeans on the same area, 40 times
corn and 400 times beef. Spirulina can flourish in
ponds of brackish or alkaline water built on already
unfertile land. In this way, it can augment the food
supply not by increase the agricultural area or
increasing agricultural intensification in Egypt, or
clearing the disappearing rainforests in the world, but
by cultivating the expanding deserts. Finally from
this research we can use as spirulina recommended
by the United Nations World Health Organization
(WHO) which confirmed that spirulina represents an
interesting food for multiple reasons, rich in iron and
protein, it can be safely administered to babies
without any risk.

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Compliance with Ethics Requirements. Authors
declare that they respect the journal’s ethics
requirements. Authors declare that they have no conflict
of interest and all procedures involving human / or
animal subjects (if exist) respect the specific regulation
and standards.
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