Martine Algae –their uses and utilization.
The macroscopic plants of the sea other than sea grasses are called seaweeds and in botanical terms they are known as “Algae In the sea they occur in the intertidal and sub tidal regions and also in estuaries and mangroves The” Marine Algae are one of the most primitive (lowly evolved) of the plant kingdom. They are so simple as they have no distinguishable roots, stems or leaves. They occur in incredible variety of life forms ranging from microscopic unicellular forms (diatoms.) to giant kelps (Laminaria, Macrocystis, Nereocystis etc.) of colder seas which may extend in length up to 40 meters.Ancient mariners, in their voyages used to describe them as seaweeds which are a misnomer as commercially they are very useful and play a vital role in the economy of mankind. Most of the algae are beautifully colored and attached to rocks and also grow on other plants as epiphytes. .Depending upon the pigmentation present in them the algae are classified in to Green (Chlorophyceae), Brown (Phaeophyceae), Red (Chlorophyceae) and Blue green (Cyanophyceae) algae
Fresh, dried and processed algae are utilized for human consumption in view of their high nutritive value. It may be interesting to know that the marine algae are eaten as salad,curry,soup,porridge,pickles or as vegetable in countries like Japan, China , Korea,Phillipines etc.,In also the marine algae are used as food, fodder, manure and feed in different parts of the World. In Japan at present perhaps six or seven different kinds of Marine Algae are used at a single meal. The important Japanese marine algal preparations are “Amanori” and “Asakusanori.Porphyra a red alga is consumed in Japan to the maximum extent and a dish called “”Makizushi” is prepared by wrapping toasted algae around a core of rice that encloses pieces of fish or sometimes vegetables in the centre. In Honolulu alone the sale of a particular group of marine algae are known locally as “Limu” amounted to 5000 lb. annually The other important and common ones are.Ulva, Enteromorpha,Caulerpa,Codium,Laurencia,Rhodymenia etc.,In India in certain coastal areas of Tamil Nadu a red alga Gracilaria edulis is eaten and known as porridge alga. The alga Rhodymenia palmata is eaten raw, chewed like gum, eaten with butter or boiled with milk and rye flour.
“Chlorella “a green alga was studied intensively when the need for greater supplies of food arose. as “Chlorella” contains about 50% proteins(on dry weight basis) and 20% each of carbohydrates and lipids and 8% ash. But till now “Chlorella” species growing in fresh water alone have been studied in detail. As Chlorella can convert carbon dioxide in to oxygen, it serves as a source of food as well as oxygen .Therefore a Chlorella culturing tank is considered to be of much use to the astronauts during their space journeys.
Marine Algae contain different vitamins, minerals, trace elements, protein, iodine, bioactive substances etc.They have also got all the essential amino acids needed in the human diet which are not available in vegetable food material. They are the only source for the production of phycocolloids agar (china grass), algin, carrageen etc..These phyco- colloids are used as gelling, stabilizing and thickening agents in food & confectionary and in various other industries.
Since the natural resources of Marine Algae are plentiful efforts must be made to popularize them as food as well for other purposes.