World Journal of
Pharmaceutical and Life Sciences

COMPARATIVE STUDY OF NUTRITIONAL VALUES OF SPIRULINA (SPIRULINA PLATENSIS NORDTSEDT) FROM THREE FARMS IN BURKINA FASO: CASE OF MACRONUTRIENTS

Mahaman M. M. Ousseini*, Frederic Zongo, Chaibou Mahamadou, Marcel Bengaly, Savadogo Aly and Alfred Traore

ABSTRACT

The job is to compare the nutritional value of spirulina produced at the Center for Research in Biological Sciences Food and Nutritional of Ouagadougou University that the farm of "Nayalgué" and "Ouahigouya". Eighteen (18) Spirulina samples of approximately 150 g each of which six (6) per farm were collected. The physicochemical parameters were determined. This study shows that Spirulina produced on the farm of "Nayalgué" has the best levels of macronutrients with 55.66% protein, 11.66% total sugars and 5.66% fat followed by spirulina produced at the Center for Research in Biological Sciences Food and Nutrition with 54.66% protein, 11.33% of total sugars and 5.33% fat and finally that of the "Ouahigouya" farm with 48.33% protein, 9.66% total sugars and 4.00% fat. The spirulina of the farm of "Nayalgué" presented the best contents in protein, total sugar and fat. The richness of these macronutrients gives it an important nutritional value with remarkable nutritional potentialities.

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