Determination of nutritional composition of Enteromorpha intestinalis and investigation of its usage as food

Abstract

The aim of this study was to determine the nutritional composition of green macroalgae Enteromorpha intestinalis, collected from Mugla Akyaka Kadin Azmagi seasonally and investigate for consumption as food. After drying process in ambient conditions and then oven, E. intestinalis was prepared as tea, soup and spice and offered to the panelist team for sensorial test. Based on the nutritional composition analysis results, E. intestinalis can be utilized in a variety of ways depending on its intended field of usage, due to its higher content of crude protein in summer, ash and vitamin C in spring and polyunsaturated fatty acids in autumn. According to sensory analysis; processed products are not very close to the Turkish palate, although flavoring of these products with different additives increased the acceptability.