NUTRITIVE ANALYSIS OF SPIRULINA PRODUCED IN CLOSED CONTAINER ON ROOFTOP

An experiment was conducted in the Rooftop, Faculty of Agriculture, Sher-e-Bangla Agricultural University (SAU) to develop the technology for spirulina production and its nutritive value analysis. Eight large size (300L) food grade plastic container was used for the production of spirulina. This experiment was conducted in a Completely Randomized Design (CRD). Thirty days of production was carried out and find out a promising spirulina production technology. A standard protocol for spirulina production was maintained. A series of activities like as; installation of containers, chlorination and dechlorination of water, media preparation and strain inoculation were done in this experiment. Spirulina sample was taken and made a chemical analysis of total ash, percentage of beta carotene, fat, moisture, protein, zinc and iron. In this study beta carotene 99.2 mg/100g, fat 0.14 g/100g, total ash 11.2g/100g, moisture 14.5g/100g, protein 42.0g/100g, zinc 2.9mg/100g, iron 66.2mg/100g were found from spirulina sample. Standard quality spirulina production technology was obtained and produced world class spirulina in comparison to other standard type of spirulina produced in the world. This finding may be a source of valuable information for quality spirulina production in Bangladesh.