PREPARATION OF NOVEL SEAWEED RECIPES AND STANDARDISATION FOR THE HUMAN CONSUMPTION

Edible seaweed has historically been consumed by coastal populations across the globe. In this research article we have evaluated the nutrient analysis of three seaweeds for the human consumption .from this analysis We found that of Sargassum wightii, Ulva reticulata and Eucheuma are a good nutrient supplement, which can help in enriching the existent nutrient quality of the common recipes. So that, incorporation with the seaweed powder can be made more acceptable. Selected seaweed may be used as potential food supplements as a spice to improve the nutritive value in the diet. We have concluded from these studies, selected seaweeds namely Eucheuma, Sargassum wightii and Ulva reticulata are safe for human consumption. From these studies we recommend the preparation of various recipes by using these seaweeds contains no toxicity.