Microalgae and cyanobacteria are particularly attractive as possible food sources
for animal and human consumption since they grow fast, can use nonarable land,
brackish, marine or wastewater, and the quality of the protein is of equal or better
quality than standard vegetable or even some meat-based proteins. In comparison to
traditional crops, microalgae have a much higher productivity per unit area and
therefore use less landmass to produce similar quantities (Mata et al. 2010).
Moreover, proteins and lipids are the largest fractions in most microalgae. Proteins
can be used as a food, feed, health, and bulk chemical source. Lipids can be used as
a source for biofuels, chemicals, and edible oils. Moreover, microalgae fabricate
many other nutritional products such as vitamins, lipids, carbohydrates, pigments,
and minerals.
Algae, microalgae, and cyanobacteria have been documented to be used in
animal and human diets since very early times in at least Mexico and China.
Despite various successes, the most widespread production of microalgal culture
has been as a higher value health food (Spirulina powder, and b-carotene derived
from Dunaliella) for human consumption, and in artificial food chains providing
crucial feedstock for aquaculture husbandry of crustaceans, mollusks, and finfish.
Hence to date, other than in aquaculture and in certain stages of animal development, microalgae have not been used as a complete biomass replacement
alternative in human food or animal feedstock. The purpose of this chapter is to
review the state of the art of the technology and to the explore the knowledge gaps
necessary to close in order to use microalgae biomass or its primary constituents of
proteins/lipids for animal and human consumption.
8.2 Microalgae for Consumption
8.2.1 Nutritional Value
Proteins and edible oils have additional functional properties that need to be
considered when evaluating as a food source such as taste, structure, stability, and
toxicity levels. These properties as well as their nutritional value should be
evaluated when considering microalgae as an alternative food source.
In terms of proteins, the type and quantity of amino acids are the determining
quality factors for use as a staple food product for human and animal consumption.
It is interesting to note that there are about 500 amino acids identified, but only 20
amino acids—just 4 % of the known amino acids, are necessary for human growth
and nutrition. Of these 20 amino acids, 8 are considered essential. Humans and
animals must consume these essential amino acids in their diet in sufficient
quantities in order to maintain homeostasis, growth, and good nutrition. For animal
feedstock, soya and maize are mostly used and these crops do contain the complete
range of amino acids, however not always in the right ratio. Experiments adding
specific amino acids, such as methionine and lysine with broiler chickens, have
8 Microalgae and Cyanobacteria Production for Feed and Food Supplements
255
for animal and human consumption since they grow fast, can use nonarable land,
brackish, marine or wastewater, and the quality of the protein is of equal or better
quality than standard vegetable or even some meat-based proteins. In comparison to
traditional crops, microalgae have a much higher productivity per unit area and
therefore use less landmass to produce similar quantities (Mata et al. 2010).
Moreover, proteins and lipids are the largest fractions in most microalgae. Proteins
can be used as a food, feed, health, and bulk chemical source. Lipids can be used as
a source for biofuels, chemicals, and edible oils. Moreover, microalgae fabricate
many other nutritional products such as vitamins, lipids, carbohydrates, pigments,
and minerals.
Algae, microalgae, and cyanobacteria have been documented to be used in
animal and human diets since very early times in at least Mexico and China.
Despite various successes, the most widespread production of microalgal culture
has been as a higher value health food (Spirulina powder, and b-carotene derived
from Dunaliella) for human consumption, and in artificial food chains providing
crucial feedstock for aquaculture husbandry of crustaceans, mollusks, and finfish.
Hence to date, other than in aquaculture and in certain stages of animal development, microalgae have not been used as a complete biomass replacement
alternative in human food or animal feedstock. The purpose of this chapter is to
review the state of the art of the technology and to the explore the knowledge gaps
necessary to close in order to use microalgae biomass or its primary constituents of
proteins/lipids for animal and human consumption.
8.2 Microalgae for Consumption
8.2.1 Nutritional Value
Proteins and edible oils have additional functional properties that need to be
considered when evaluating as a food source such as taste, structure, stability, and
toxicity levels. These properties as well as their nutritional value should be
evaluated when considering microalgae as an alternative food source.
In terms of proteins, the type and quantity of amino acids are the determining
quality factors for use as a staple food product for human and animal consumption.
It is interesting to note that there are about 500 amino acids identified, but only 20
amino acids—just 4 % of the known amino acids, are necessary for human growth
and nutrition. Of these 20 amino acids, 8 are considered essential. Humans and
animals must consume these essential amino acids in their diet in sufficient
quantities in order to maintain homeostasis, growth, and good nutrition. For animal
feedstock, soya and maize are mostly used and these crops do contain the complete
range of amino acids, however not always in the right ratio. Experiments adding
specific amino acids, such as methionine and lysine with broiler chickens, have
8 Microalgae and Cyanobacteria Production for Feed and Food Supplements
255