PRODUCTION TECHNOLOGY AND CHEMICAL COMPOSITION OF SPIRULINA (Spirulina platensis) IN BANGLADESH

Abstract

An experiment was conducted in the Rooftop of Horticulture of Sher-e-Bangla Agricultural University during the period of April to October, 2018 to develop a production technology and chemical analysis of spirulina. Eight large size (270/ L) food grade plastic container was used for the production of spirulina and made a sample of spirulina for chemical analysis. This experiment arranged in a Completely Randomized Design. Thirty days of production was carried out and find out a promising spirulina production technology. Climatic condition for spirulina production such as temperature light, photo inhibitor, oxygen concentrations, agitation, contamination, water quality, inoculums size were very important. A unique protocol for spirulina production was maintained. A series of activities like installation of the containers, chlorination of containers, de chlorination of containers, media preparation, strain inoculation in containers, intercultural operations, harvesting were done in this experiment. A spirulina sample was taken and made a chemical analysis of total ash, beta carotene, fat, moisture, protein, zinc and iron. By this study, beta carotene 99.24 (mg/100g), fat 0.14 (g/100g), total ash 11.24 (g/100g), moisture 14.53 (g/100g), protein 42.01 (g/100g), zinc 2.90 (mg/100g), iron 66.20 (mg/100g) were measured from supplied spirulina sample. Spirulina sample contains lower amount of fat 0.14 (g/100g), which was different from France 4.00 (g/100g), USA 5.00 (g/100g), Malaysia 6.00 (g/100g), Thailand 5-7 (g/100g). Standard quality spirulina production technology was obtained and produced world class spirulina in comparison to other standard type of spirulina produced in the world. This finding may be a source of valuable information for standard quality spirulina production system in Bangladesh.