Training manual on Post Harvest and Value Addition Techniques in Seaweeds

Seaweeds or marine macroalgae consist of taxonomically distinguished \ngroups such as Chlorophyta (green seaweeds), Phaeophyta (brown seaweeds) and \nRhodophyta (red seaweeds). They are generally found attached to rocks, pebbles \nor other aquatic plants in the intertidal or subtidal regions of the sea. seaweeds are \nthe natural source of phycocolloids such as agar-agar, algin and carrageenan \nThey are also the important source of protein, essential amino acids, fatty acids, \nvitamins, minerals, iodine, bromine and natural pigments. The amino acid \nmethionine and tryptophan which are reported from seaweed have not been \ntraced in vegetables. A number of tropical seaweeds are eaten directly (sea \nvegetables), including green algae (Ui'va, Entmomorphn, Monostrom Caulerpa} \nbrown seaweeds (D~cyota, Laminaria; Cladosiphon, Padina) and red seaweed \n(Graczlaria, Porphyra, Eucheuma) for their minerals, vitamins and low fat \ncontent. The major economic significance of seaweeds is however lioked with the \npolysachharide that certain red and brown seaweed species contain. Agar, \ncarrageenan and aligns have all achieved commercial significance because of their \nfood, industrial and biochemical applications.