Nutritive values of three edible green seaweeds collected from Dar es Salaam coast, Tanzania

Amelia S. Buriyo, Department of Botany, University of Dar es Salaam, P.O.Box 35060, Dar es Salaam, Tanzania.Follow
Denis Gahunde, KG 17 Street, Kigali City, Rwanda.Follow
Kristian M. Kitali, WOISO Original Products Co., Kunduchi Salasala, Off Bagamoyo Road, P.O. Box 6689, Dar es Salaam, Tanzania.Follow
David C. Simiyu, Department of Botany, University of Dar es Salaam, P.O.Box 35060, Dar es Salaam, Tanzania.Follow

Section

Biological Sciences

Abstract

Tanzania is endowed with different seaweed (macroalgae) species, found abundantly along the coastline. Most of these hold a great potential as nutritious food sources with promising applications in food industry. These seaweeds could be highly utilized for effective management of the high levels of malnutrition in the country. Nonetheless, the nutritional potential of most seaweeds occurring in Tanzania is still unknown. Understanding the nutritional value of the commonly available edible seaweeds, could be an important step towards promoting them as food supplements in the country. In this study, the nutritive values (crude proteins, total carbohydrates, lipids, crude fibre, vitamins, and minerals) of abundantly available green seaweed species of the genus Ulva (Ulva fasciata, U. reticulata, and U. intestinalis) were analysed, and compared to that of commonly consumed vegetable, Spinacia oleracea (spinach). Results showed that Ulva species contained significantly higher protein, carbohydrate, and crude fibre contents than spinach. Protein content averaged at 23.3%, 23.2%, and 22.2% of dry weight in U. fasciata, U. reticulata, and U. intestinalis respectively, while in spinach it averaged at 12.0%. Moreover, Ulva species contained higher content of phosphorus, potassium, sodium, iron, and calcium compared to spinach. Only 24.5, 31.4, and 20.2 g of dry U. fasciata, U. reticulata and U. intestinalis, respectively, can meet the recommended daily intake amount of iron for a pregnant woman, compared to 101.3 g required of spinach. Ulva species also contained higher vitamin B1 compared to spinach. These results reveal that the use of the studied Ulva species as food supplements could significantly improve the nutritional standards of the Tanzanian coastal societies.

Recommended Citation

Buriyo, Amelia S.; Gahunde, Denis; Kitali, Kristian M.; and Simiyu, David C. (2026) "Nutritive values of three edible green seaweeds collected from Dar es Salaam coast, Tanzania," Tanzania Journal of Science: Vol. 52: Iss. 2, Article 12.
Available at:https://doi.org/10.65085/2507-7961.1022