214
A. D. BONllY
out on the amino-acid composition of kombu (Oishi et al., 1961b).
Studies on the " quality " of edible Laminaria spp. showed that the
lamina base was of greater value than the apical or marginal portion
(Okamura et al., 1962).
Observations have also been made on the effects of processing and
storage on edible seaweeds. Katayama and Tomiyama (1950) reported
on the ascorbic content of Porphyra tenera due to ecological conditions
and processing treatment. Whilst seasonal and environmental changes
were not observed, the vitamin C content fell after prolonged storage at
high temperatures ; storage in a dry atmosphere was satisfactory, but
marked changes followed exposure to increased humidity. Tsuchiya
et al. (1961) studied the effects of low temperature storage on Porphyra
tenera. They found that colour, flavour and edibility remained unchanged when material wm vacuum sealed in CO, at -20°C over
storage periods of 2-12 months. Oishi et al. (1963) observed that satisfactory storage of kombu required initial drying at 80°C for 2 h.
In South Wales the tougher " winter " thalli of Porphyra require more
boiling than the early spring growth, and the saleable value of the
pulped weed (and its edible value) are improved by the addition of
black colouring matter (Hampson, 1957). Seasonal changes have also
been reported in the vitamin B,, content of seaweeds (Hashimoto and
Sato, 1954), and in the amino-acid content of Porphyra (Murata, 1963).
Tests on the effects of adding dried seaweed meal (Fuczcs vesiculosw,
Cystoseira barbata and Laminaria japonica) to wheat and rye bread
have been carried out (Alfimov, 1961). Added at various stages in
baking and treated so as to remove odour and taste, the seaweed meals
significantly increased the calcium and iron salt contents of the bread.
It is well known that people long used to a seaweed diet are more capable
of digesting the algal polysaccharides. It is interesting to note, therefore, that tests on digestibility of marine algae have been carried out
in Japan (Kimura, 1952). I n the experiments digestibility was measured
in terms of the absorption rate for polished rice when fed mixed with
three test plants, Laminariajaponica, Undaria pinnatifida and Porphyra
tenera. The results indicated that the carbohydrate and fat values were
higher in Laminaria and Undaria, and the protein value higher in
Porphyra. Numerous analyses of the amino-acids in marine algae are
available (Lewis and Gonzalves, 1960 ; Lewis, 1962 ; and Fowden, 1962).
The suggestion has been made that predigestion of algal polysaccharides
by enzyme additives might increase their nutritional value in human
diet (Schifner et al., 1962). Relevant to this work are the studies on
degradation of algal polysaccharides by browsing molluscs and sea
urchins (p. 114). Another development is yeast production in boiling
A. D. BONllY
out on the amino-acid composition of kombu (Oishi et al., 1961b).
Studies on the " quality " of edible Laminaria spp. showed that the
lamina base was of greater value than the apical or marginal portion
(Okamura et al., 1962).
Observations have also been made on the effects of processing and
storage on edible seaweeds. Katayama and Tomiyama (1950) reported
on the ascorbic content of Porphyra tenera due to ecological conditions
and processing treatment. Whilst seasonal and environmental changes
were not observed, the vitamin C content fell after prolonged storage at
high temperatures ; storage in a dry atmosphere was satisfactory, but
marked changes followed exposure to increased humidity. Tsuchiya
et al. (1961) studied the effects of low temperature storage on Porphyra
tenera. They found that colour, flavour and edibility remained unchanged when material wm vacuum sealed in CO, at -20°C over
storage periods of 2-12 months. Oishi et al. (1963) observed that satisfactory storage of kombu required initial drying at 80°C for 2 h.
In South Wales the tougher " winter " thalli of Porphyra require more
boiling than the early spring growth, and the saleable value of the
pulped weed (and its edible value) are improved by the addition of
black colouring matter (Hampson, 1957). Seasonal changes have also
been reported in the vitamin B,, content of seaweeds (Hashimoto and
Sato, 1954), and in the amino-acid content of Porphyra (Murata, 1963).
Tests on the effects of adding dried seaweed meal (Fuczcs vesiculosw,
Cystoseira barbata and Laminaria japonica) to wheat and rye bread
have been carried out (Alfimov, 1961). Added at various stages in
baking and treated so as to remove odour and taste, the seaweed meals
significantly increased the calcium and iron salt contents of the bread.
It is well known that people long used to a seaweed diet are more capable
of digesting the algal polysaccharides. It is interesting to note, therefore, that tests on digestibility of marine algae have been carried out
in Japan (Kimura, 1952). I n the experiments digestibility was measured
in terms of the absorption rate for polished rice when fed mixed with
three test plants, Laminariajaponica, Undaria pinnatifida and Porphyra
tenera. The results indicated that the carbohydrate and fat values were
higher in Laminaria and Undaria, and the protein value higher in
Porphyra. Numerous analyses of the amino-acids in marine algae are
available (Lewis and Gonzalves, 1960 ; Lewis, 1962 ; and Fowden, 1962).
The suggestion has been made that predigestion of algal polysaccharides
by enzyme additives might increase their nutritional value in human
diet (Schifner et al., 1962). Relevant to this work are the studies on
degradation of algal polysaccharides by browsing molluscs and sea
urchins (p. 114). Another development is yeast production in boiling