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  • Title: [Nutritive value of the spirulina algae (Spirulina maxima)].
    Author: Tejada de Hernández I, Shimada AS.
    Journal: Arch Latinoam Nutr; 1978 Jun; 28(2):196-207. PubMed ID: 753178.
    Abstract:
    Nine experiments were conducted, five of them in vivo to determine the limiting amino acids and digestibility of spiruline algae for the rat, and four in vitro to determine the digestibility of the product in pepsin and ruminal liquid. None of the amino acids studied (lysine, methionine, histidine) added alone or in combination to 10% protein (either crude or true) diets provided exclusively by spiruline, seems to be limiting although the results could be masked by the low palatability and acceptability of the product by the rats. The apparent digestibility of the algae was 67.4%. For the in vitro tests, the algae were subjected to several physical or chemical treatments, and the digestibility of the resulting product determined by four different techniques. In no case did the tested treatments have any effect on its digestibility.
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