ARTICLE

USES OF SEAWEEDS IN THE INDIAN DIET FOR SUSTENANCE

AND WELL-BEING
VINOD K. DHARGALK AR*
The rapid process of globalization and modern life style has influence our eating habits and gives
opportunity to fast food restaurant to grow and flourish. Although, fast food, unlike traditional
food is able to deliver quick meals, it has serous drawback especially with regards to human
health. Seaweeds, which have multifunctional properties in the form of food, energy, possess power
to prolong life, detoxifying agent, prevent diseases, impart beauty and health can be used in small
quantity in the Indian diet for sustenance and well-being.

Introduction

t is presumed that the unique features of the marine

environment, where the seaweeds are grown, are mainly
responsible for most of its properties. Among the
functional effects of the seaweeds, apart from the nutrition
they have long been considered to possess powers of
prolong life, prevent diseases and impart beauty and
health1, 2. Some seaweed possess more calcium than cheese,
more iron than beef and more protein than eggs, plus
seaweeds are very rich source of micronutrients3.
For several centuries, seaweeds have been used as a
vital part of the diets and culture attributing many healthful
benefits to their use in China, Japan and the Republic of
Korea. In Asia, seaweeds comprise up to 20 % of the diet
and are recognized not only for their nutritional benefits
but also for their unique flavor. As people from these
countries have migrated around the world, this custom has
moved with them, so that today there are many more
countries where the consumption of seaweeds has increased,
considerably.
Although, in India, seaweeds are used for industrial
production of phycocolloids and as a fertilizer, they are
*

192

Mangrove Society of India, Dona Paula, Goa 403 004, India

Author is Ex Scientist of NIO, Goa.
Address for correspondence:-Oceanis Coop. Hsg. Society, Nr.
GMC, Bambolim, Goa 403 202, India.
e-mail:-vinod.nio@rediffmail.com

yet to be utilized on larger scale for various other purposes,

which are not being done, due to lack of its awareness
among the Indian populace. In India also, no serious
attempt has been made so far to utilize seaweeds as dietary
food.
Seaweed Resources of India
The Indian coast line of about 7500 km long including
two groups of Islands harbor around 840 seaweed species,
comprised of 68 families and 217 genera, that includes
216 Chlorophyta, 191 Phaeophyta and 434 Rhodophyta
species4. There are number of localities along the Indian
coastline with luxuriant seaweed growth with high species
diversity notably Gujarat, Maharashtra, Tamil Nadu,
Lakshadweep and Andaman and Nicobar groups of Islands.
The seaweed standing biomass and number of species
recorded from various Indian coastlines are given in
(Table1).
Uses of Seaweeds
Traditionally, seaweeds have been included in the folk
medicine for many years in Japan (13,000 - 300 BC), China
(2,700 BC), Egypt (1,550 BC) and in India (300
BC) 5,6 .Their healing properties are said to include
everything from lowering cholesterol, shrinking goiters,
dissolving tumors and cysts, treating cancer, detoxifying
heavy metals, reducing water retention, aiding in weight
loss etc3.
SCIENCE AND CULTURE, JULY-AUGUST, 2014

TABLE 1 : Seaweed resources along the Indian coast

Sr.
No.
1.

Area

(202 no, of species)

(a)

100,000

Chauhan & Krishnamurthy32

19,000

Bhandari & Trivedi33

Gulf of Kuchchh
Vumani (Okha)

650

Adatra Reef

60

Sreenivasa Rao et.al34

(d) Saurashtra Coast

282-608

Chauhan & Mairh35

MAHARASHTRA

(152)

(a)

315

Chauhan36

(b) Entire Coast

20,000

Untawale et.al37

GOA

2,000 (75)

Dhargalkar

(c)

3.
4.

Author(s)

GUJARAT
(b) Hanumandandi to

2.

Annual Yield in
Tons (fresh wt.)

Konkan Coast

38

KARNATAKA

(39)

(a)

Negligible

Agadi.39

1000 (20)

Chennubhotala et al,40

Entire Coast

5.

KERALA

6.

TAMILNADU

(302)

(a)

Koshy & John41

(b) Calimere to Cape Comorin

66,000

Chacko & Malu Pilai42

(c)

1,000

Varma & Rao43

(d) Palk Bay

900

Umamaheshwara Rao44

(e)

Entire Coast

22,044

Subbaramiah et.al.,45

(f)

Entire coast (Intertidal)

22,044

Anon46

(g) Entire coast (subtidal)

75,375

Kaliaperumal et al.,47

7.

Andhra Pradesh

7500 (78)

Anon48

8.

ORISSA

10.

Pamban

( 21)
5

Mitra49

(b) Chilka Lake

2,69,700

Rath & Adhikari50

LAKSHWADEEP

3,645 to 7,598 (89)

Anon51

120 (34)

Gopinathan and Panigrahy52

19,111 (72)

Muthuvelan et al.,53

(a)

9.

Cape Comorin to Colachel

Chilka Lake

ANDAMAN & NICOBAR ISLANDS

(a)

Little Andaman

(b) South Andaman &

Karthic et al.,54

North Andaman
(c)

Middle & North Andaman

6,817

(Source: Revised from published reports)

Figure in the bracket indicates number of species.

Worldwide, around 221 seaweeds species belonging

to 32 Chlorophyta, 64 Phaeophyta and 125 Rhodophyta
are being used for variety of purposes. Out of these, about
145 species (66 %) are used as food7. Seaweeds as a staple
item of diet have been used in Japan, Korea and China
since prehistoric times. Japan and China are the major
producers, cultivators and consumers of seaweeds in the
world. Other countries such as Scotland, Chile, The
Philippines, Malaysia, Bali, Korea, Singapore, Sri Lanka
etc. also consume seaweeds in a variety of forms.

VOL. 80, NOS. 78

Muthuvelan et al.,55

Porphyra (Nori) is the

most nutritious seaweeds. The
food value of Porphyra lies
in its high protein content (25
to 35 % of dry wt.), vitamins
and mineral salts, especially
iodine. Its vitamin C content
is about 1.5 times that of
oranges and 75 % of the
protein and carbohydrates are
digestible by humans. Various
red seaweeds have been used
in the Mediterranean as
source of dying agents and as
anthelmintic and other health
remedies since pre-Christian
times8.
In the west, seaweeds
have yet to find widespread
use. Although, traditionally
eaten for centuries in many
European cultures, in recent
years there has been a strong
movement in France to
introduce seaweeds in to the
European cuisine, with some
success. However, it is still
regarded as an exotic
component of the menu.
Ireland and Northern Ireland
are showing a renewed
interest in seaweeds that were
once a traditional part of the
diet. Already, in many
countries around the world
there are cooking books in
the market incorporating
recipes
using
Sea
Vegetables.

The total seaweed harvest from Indian coastline is

more than 100,000 metric tons (wet wt.). Out of which,
Indian small scale industries utilize 30 to 35 % of seaweeds
for extraction of phycocolloids, producing about 360 to
540 metric tons of alginates and about 110 to 130 tons of
agar-agar9. The food industries exploit the gelling, water
retention, emulsifying and other physical properties of these
phycocolloids (Table 2)10.
The direct seaweed consumption in India is almost
negligible except in the preparation of porridge from
Gracilaria and Acanthophora spp. along the coastal states
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TABLE -2: Uses of seaweed phycocolloids

USES

PRODUCT

Food Additives

Dairy Products

Gelation, foaming, Suspension.

Agar, Carrageenan

Baked food

Improving quality, controlling moisture

Agar, Carrageenan

Sweets

Gelation, increase viscosity, suspension

Agar, Carrageenan

Juices and Sauces

Viscosity, emulsifier

Agar, Carrageenan

Breweries

stabilizer

Alginate,

Processed meat

Adhesion

Carrageenan

Frozen Fish

Adhesion and moisture retention

Alginate

Tablets

Encapsulation

Alginate/Carrageenan

Laxatives

Indigestibility & lubrication

Alginate/Carrageenan

Dental mould

Form retention

Alginate

Metal poisoning

Binds metal

Alginate

Herpes Simplex virus

Inhibit virus

Carrageenan

Medicinal-pharmaceutical

Cosmetics

Other Industrial uses

Chemicals

FUNCTION

PHYCOCOLLOID

Shampoos

Interface vitalization

Alginate

Toothpaste

Increases viscosity

Alginate

Lotions

Emulsification, elasticity & firmness to skin

Carrageenan-Alginate

Lipstick

Emulsification, viscosity

Alginate

Paints

Viscosity and suspension

Alginate

Thread making

Glazing

Agar, Carrageenan,

Textiles

Viscosity

Alginate

Paper making

Sizing and glazing

Agar, Carrageenan,

Adhesives and starch

Viscosity and thickening

Alginate

Pottery

Suspension

Alginate

Casting and welding rods

Coking

Alginate

Analytical separation and

purification of base.

Chemical reactivity

Carrageenan-Alginate

Bacteriological media

Gelling

Agar

Electrophoresis gel

Gelling

Agar- carrageenan

(Source: compiled from published reports)

of Kerala and Tamil Nadu. However, unknowingly people

utilize seaweed products daily in the form of process food
items like dairy products and domestic commodities.
Seaweeds are also used as fertilizer in agriculture and
horticulture, food supplement for animals, feed for
aquaculture etc11,12.
Why Seaweeds are Healthy?
Seaweeds grow in the oceans, where they absorb a
range of minerals and other nutrients. They are also fairly
simple food making easy for human body to break down
and release the healthful substances providing variety of
vitamins and minerals. From a nutritional point of view,
seaweeds are low calorie food, rich in some health
promoting molecules and materials such as dietary fiber,
-3 fatty acids, essential amino acids, vitamins A,B,C,D
and E, riboflavin, niacin, pantothenic acid and folic acid13,14

194

as well as minerals such as Ca, P, Na, K. All seaweeds

appear to be nutritious, although, each type differs in
nutrient contents (Table 3).
The chemical composition of seaweeds is so close to
human plasma that they are excellent at regulating and
purifying our blood. They help to alkaline our blood
neutralizing the over acidic effects of our modern diet. The
chlorophyll rich seaweeds are powerful natural detoxifiers
that help to draw our waste products. Seaweeds can be an
important source of dietary iodine. Their naturally high
concentrations of iodine help to stimulate thyroid gland,
which is responsible for maintaining a healthy
metabolism15.
Seaweeds have salted flavor, somewhat mildly spicy
and they can be eaten and used in the preparation of food.
They typically contain high amounts of fiber (Table - 4),
trace metals and contrary to land based plant foods; they
SCIENCE AND CULTURE, JULY-AUGUST, 2014

TABLE-3: Nutritive value of some important

seaweed species
Seaweed Species

TABLE-4: Fiber composition of seaweeds compared

to whole foods

Protein
%

Lipid
%

Carbohydrate
%

Ulva

26.1

2.1

42.0

7.8

Enteromorpha

19.5

0.3

64.9

15.2

Monostroma

20.0

1.2

63.9

14.9

Ascophyllum nodosum

8.8

7.5

1.3

13.1

Cladophora

14.60

1.01

47.16

11.3

Laminaria digitata

6.2

5.4

0.8

9.9

Chaetomorpha

20.31

1.1

52.8

15.83

Himanthalia elongata

9.8

7.7

2.1

15.0

Caulerpa

25.16

1.4

58.2

7.5

Undaria pinnatifida

3.4

2.9

0.5

4.6

Bryopsis

23.81

1.6

56.05

8.6

Porphyra umbilicalis

3.8

3.0

1.0

5.4

Dictyota

19.31

0.9

35.6

9.7

Palmaria palmate

5.4

3.0

2.3

10.6

19.0

2.9

33.0

16.2

Ulva sp.

3.8

2.1

1.7

4.1

18.81

1.7

31.6

10.5

Enteromorpha sp.

4.9

2.9

2.1

7.8

Porphyra

28.4

4.5

45.1

6.9

Rhodymenia

21.5

1.7

44.6

5.3

Brown rice

3.8

8.3

Prunes

2.4

19.7

Porridge

0.8

9.0

Lentils green/brown

8.9

48.8

Cabbage

2.9

4.1

Carrots

2.6

7.9

Apples

2.0

11.8

Bananas

3.1

23.2

Sargassum
Padina

Ash
%

Gracilaria

24.37

61.75

6.0

Hypnea

15.94

2.5

56.6

13.7

Laurentia

26.37

2.0

71.01

26.4

1.7

69.4

15,0

Acanthophora

(Compiled from published reports)

no data

contain complete proteins 16,17. Some of the important

edible seaweed genera found along the Indian coast are
Porphyra, Rhodymenia, Hypnea, Gracilaria,
Gigartina,Gelidium, Grateloupia,Laurentia, Iridaea,
Phyllophora, Sargassum, Dictyota,Stoechospermum,
Dictyopteris,Padina, Turbinaria, Ulva, Enteromorpha,
Monostroma, Caulerpa Chaetomorphaetc.
Seaweeds and Human Body Function
Human body requires particular mineral elements as
part(s) of their respective structures. All essential minerals
required by human body in minute quantity are provided
by dietary seaweeds. The quality of proteins and lipids
present in seaweeds are most acceptable for consumption
mainly due to their high content in essential amino acids
and relatively high level of unsaturated fatty acids. No land
plants even remotely approaches seaweeds as source of
metabolically required minerals 18.
Seaweeds have more than 54 trace elements, required
for human bodys physiological functions in quantities
greatly exceeding vegetables and other land plants 19, 20.
These elements are in chelated, colloidal and optimally
balanced form hence bio available. Scientists have recently
concluded that seaweeds offer the broadest range of
minerals of any food found on earth21, 22.
VOL. 80, NOS. 78

Food Type

Total
Fiber

Soluble Insoluble
Fiber
Fiber

Carbohydrate

Seaweed
(g/100g wet weight)*

Whole food
(g/100 g weight)

*Values for seaweeds from the Institut de Phytonutrition56.

Values for whole foods from McCance, et al57

Seaweed phycocolloids like alginates has great

therapeutic value as a heavy metal detoxifying agent. When
added to the diet as a component of brown edible seaweed,
alginate powder or sodium alginate, it can bind heavy
metals present in food stream and carry them out with the
stool, since alginate is generally not digestible23, 24.
The digestive flora of a particular person may take
up to 4 months to produce dedicated enzymes that are
required to thoroughly digest dietary seaweeds. At a time,
individual enter flora must recognize the molecular
structures on and in seaweeds and subsequently, use them
as food. The key bacterial dietary adaptation is continual
exposure to the new food material; consequently, positive
therapeutic changes caused by eating seaweeds regularly
may take several weeks to several months to become
obvious. Therefore, it is far more productive and beneficial
to eat a small amount of seaweed daily rather than larger
amount, occasionally.

195

TABLE -5: Mineral composition of seaweeds compared to whole foods

FOOD TYPE

Ca

Mg

Na

Cu

Fe

I2

Zn

Ascophyllum nodosum

575.0

765.0

225.0

1173.8

0.8

14.9

18.2

NA

Laminaria digitata

364.7

2013.2

403.5

624.6

0.3

45.6

70.0

1.6

30.0

1351.4

90.1

600.6

0.1

5.0

10.7

1.7

Seaweed(mg/100 g wet weight)*

Himanthalia elongate
Undaria pinnatifida

112.3

62.4

78.7

448.7

0.2

3.9

3.9

0.3

Porphyra umbilicalis

34.2

302.2

108.3

119.7

0.1

5.2

1.3

0.7

Palmaria palmate

148.8

1169.6

97.6

255.2

0.4

12.8

10.2

0.3

Chondrus crispus

373.8

827.5

573.8

1572.5

0.0

6.6

6.1

NA

Ulva spp.

325.0

245.0

465.0

340.0

0.3

15.3

1.6

0.9

Enteromorpha spp

104.0

351.1

455.1

52.0

0.1

22.2

97.9

1.2

110.0

1160.0

520.0

28.0

1.3

12.9

NA

16.2

Whole milk

115.0

140.0

11.0

55.0

Tr

0.1

15.0

0.4

Cheddar cheese

720.0

77.0

25.0

670.0

0.0

0.3

39.0

2.3

Whole food(mg/100 g

weight)

Brown rice

Sirloin steak
Lentils green and brown

9.0

260.0

16.0

49.0

0.1

1.6

6.0

3.1

71.0

940.0

110.0

12.0

1.0

11.1

NA

3.9

Spinach

170.0

500.0

54.0

140.0

0.0

2.1

2.0

0.7

Bananas

6.0

400.0

34.0

1.0

0.1

0.3

8.0

0.2

Brazil nut
Peanuts

170.0

660.0

410.0

3.0

1.8

2.5

20.0

4.2

60.0

670.0

210.0

2.0

1.0

2.5

20.0

3.5

*Values for seaweeds from the Institut de Phytonutrition56.

Values for whole foods from McCance et al.,57.
Abbreviations: NA, no data available; Tr, trace.

TABLE 6: Fat and calorie details of various junk

foods (fast food)
FOOD

Why to Eat Seaweeds?

SERVING

Hot dog with bun (regular)

CALORIES

FAT

300

cup

350

18
22

Pickle (most kinds)

11

0.1

Ham & Cheese sandwich

450

13

Seaweeds contain virtually all the nutrients found

in the ocean and very same minerals are found in
human body.

Potato salad

Roast beef sandwich

570

38

Seaweed diet (up to 20 calorie per serving and no

fats) is a good food to take when you want to
take control of your weight.

Salami sandwich

450

30

Turkey breast sandwich

270

ketchup

1 tbsp.

16

Mayonnaise

1 tbsp.

90

10

French fries

Seaweeds are also a good source of amino acids.

Thats why they are very special and important
food stuff for vegetarians.
Seaweeds are also high in fibers than food grains
and cereals which make a person feel full when
eating a meal. This will prevent over eating.
Seaweeds have a high salty flavor which could be
used in processed food and also snacks instead of
salt. This will be very advantageous because it
helps to reduce the chances of developing high
blood pressure which could result in heart attacks
and even stoke.

15

250

12

Mashed potatoes
(with butter & milk)

1 cup

225

Baked potato (Plain)

1 medium

240

Grilled chicken sandwich w/mayo

340

13

Chicken nuggets (fried)

280

20

Cheese burglar (plain)

310

14

1/4 pound Cheese burglar (plain)

520

30

Taco (beef)

190

11

Taco (chicken)

170

Burrito (beef)

500

20

Burrito (chicken)

350

12

Burrito (bean)

45

14

(Source; Bhaskar & Monica26)

196

SCIENCE AND CULTURE, JULY-AUGUST, 2014

The soluble fibers found in seaweeds are good for

digestion. Fiber prevents constipation and
facilitates in effective bowels movement.

Fucoidan present in brown seaweeds lowers

inflammation and may prevent infection. They also
contain antioxidants which can stop the formation
of disease causing free radicals.

Seaweeds also help to prevent birth defects as the

infants would get all the nutrients needed for
healthy growth.

Seaweed eating countries have shown fewer

instances of obesity, diabetes, Alzheimers disease
and other degenerative diseases.

Seaweeds have high level of folic acid which is

very essential in the breakdown of a chemical that
poses great risk called homocysteine.

Seaweeds are also a very good stress reliever as

they are high in magnesium, vitamins and
pantothenic acid which are important parts of
Adrenal gland.

Research suggests that seaweeds could help reduce

the risk of many chronic conditions such as high
blood pressure, diabetes type 2 etc.

Seaweeds contain significant amount of lignans

which are plant compounds with cancer protective
properties.

In the present day world, everybody is continually

exposed to radiation, metal poisoning, gaseous
emission, radioactive substances, pollution etc. In
order to reduce their negative health impact, it is
necessary to eat seaweed diets that will continually
detoxify our body.

Contamination and Agricultural Produce

Modern agronomy, plant breeding, agrochemicals such
as pesticides and fertilizers and technological improvements
have sharply increased yields from cultivation, but at the
same time have caused wide spread ecological damages
and negative human health effects. In the past century,
agriculture has been characterized by enhanced productivity
using synthetic fertilizers and pesticides, selective breeding,
mechanization and farm subsidies.
Environmental contaminations are chemicals that are
present in the environment in which the food is grown,
harvested, transported, stored, packaged, processed and
consumed. The physical contact of the food with its
environment results in its contamination. In 2010, the
VOL. 80, NOS. 78

International Resource Panel of the Unite Nations

Environmental Programme published a report assessing the
environmental impact of consumption and production25. The
study found that agriculture and food consumption are two
of the most important drivers of environmental pressure,
particularly, habitat change, climate change, water use and
toxic emission. In the present scenario, impact of
contamination is going to continue in future, therefore, it
is necessary to minimize this impact. The use of seaweeds
in the diet, probably, can reduce the impact of
contamination, as seaweeds have the property to bind with
the metals and toxic substances.23,24.
How do you
Consumption?

Prepare

Seaweed

for

Seaweeds can be handpicked from the intertidal areas

during the low tide when they are exposed. Do not collect
whole seaweed, only cut upper portion of the fronds and
leave lower portion to regenerate later. As seaweeds are
growing in water, they will absorb the properties of the
water in which they are growing, so it is to be ensured
that they have been grown and harvested from the
unpolluted waters that are pure and free from harmful
chemicals. Collected seaweeds should be rinsed with sea
water first to remove sand and any adhering material and
then wash with fresh water, sundried and stored for quite
some time. Dry seaweeds are highly vital food and provide
innumerable concentrated nutrients. All the varieties of
seaweeds may be lightly soaked by putting in the bowl of
water and simmered to re-hydrate and tenderize.
Initially, the consumption of seaweeds directly (fresh
or dried) may not appeal to the Indian populace because
they are adverse to the tastes, smells and/or textures.
However, they can be eaten in small quantity mixed with
strongly flavored spices such as fried onions, raw garlic,
chili powder, curry, vinegar and other ingredients to make
them more palatable.
There are several ways to add seaweeds to our diet.
The variety of dishes can be prepared with different
seaweeds, from desserts such as jellies, jams, breads,
pizzas, pasta, casseroles etc. Dry or fresh seaweed pieces
can be tucked into sandwich or make seaweeds chips by
drizzling in oil. By simply eating unprocessed dried
seaweeds one can yield many healing benefits. Fresh
seaweeds can be cut in to strips and toss in to soups and
salads. Many physical ailments in humans can be regularly
resolved with the simple addition of seaweeds to the
respective dishes.

197

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SCIENCE AND CULTURE, JULY-AUGUST, 2014

Use of Seaweeds in Fast and Traditional

Foods
In present day life style, fast food is playing a very
crucial role in our modern society. Now a days fast food
is so appealing that it is not only hot and tasty but it is
also content and convenient and saves time unlike
traditional food. The term junk food was coined by Dr.
Michael Jacobson, Director, Center for Science in the
Public Interest, Washington, D.C., founded in 1972,who
wanted to raise public attention about the issue of foods
with high caloric and a low nutritional value. Fast food is
high calorie meals with more fats and also contains high
level of refined sugar, white flour, trans fat, polyunsaturated
fat salt and numerous food additives, preservatives,
emulsifiers, thickeners, stabilizer and flavor enhancers and
lacks in proteins, vitamins and fibers (Tables 5 & 6)26.
Fast food consumption causes damage to the social
and economic life of the country and lead to many health

VOL. 80, NOS. 78

problems such as obesity and heart diseases according to

many studies 27 . The USDA Dietary Guidelines for
Americans reported that these eating habits create
nutritional deficiencies along with weight gain28. The health
problems that stem from over weight and obesity alone
can severely limit life styles and shorten life span. Also
many nutritional experts from many different countries have
already declared the epidemic character of the fast food
29. In spite of all these with modern life style fast food is
going to remain as much sought for and more popular food.
In order to overcome these deficiencies in fast food,
seaweeds in small quantities could be used to enhance the
nutritional value of the fast food and to have more dietary
fibers and trace elements that are less in fast food. The
study carried out on sodium content of processed and fast
food revealed higher content of sodium30. About 75 % of
our daily salt intake comes from processed food, with the
average adult consuming 50 % more salt than the

199

recommended limit of six grams per day. Too much salt

leads to high blood pressure that increases the chances of
heart attack many fold. Seaweeds contain high levels of
minerals including sodium along with other key minerals.
The salty flavor of seaweeds could be used in processed
and also fast food instead of salt; this will help to reduce
the chances of developing high blood pressure. Apart from
these, all other health benefits will be provided by seaweeds
to the consumer of fast food. It is necessary to find out
which seaweed species will be more beneficial to specific
fast food dishes.
On the other hand, the traditional food is made from
herbal plants which have many nutrients, vitamins, original
taste/flavor and is more delicious. No preservatives, flavor
enhancer or colour are added to traditional food hence it
is safe to consume. Although, it is time consuming to

prepare, from selecting various ingredients to manually

cook the food, it turns out to be delicious, tasty and above
all healthy. The cooking includes a wide range of methods,
tools, proper selection, measurements and combination of
ingredients in controlled procedure to create the flavor and
digestibility of food29.
It is unfair that the traditional food which has come
to us generation after generation is being neglected and
replaced with fast food that will harm us more than benefit
us. It is high time we must think over this attitude and try
to find out appropriate solution to save our culture, our
traditional food and more importantly our health. Although,
traditional food will have balanced nutritional value,
addition of seaweeds in small quantity will replace the
mineral elements or vitamins that have been lost during
cooking. In general, seaweeds are low in calories and
contain a variety of minerals; hence addition of seaweeds
in small quantity will be more effective with regards to
200

the health of the consumer. Different approaches to use

seaweeds in the Indian cuisine are required to be made to
make it more appealing not only on the basis of health
ground but also on the basis of palatability to the
masses.
A critical assessment is needed of different flavor and
aroma for fresh, dried and processed seaweed with regards
to the taste. It is necessary to understand the science behind
flavor development and enhancement in seaweeds to
identify the component for taste and flavor and also to
understand how various cooking and processing techniques
could affect the development and modification of flavor31.
Based on flavor and aroma, develop methodologies to
produce different range of healthy and tasty fast and
traditional food products.With current trend of life style,
consumers in India should receive an increasing acceptance

for natural resource such as seaweeds which is a multipurpose health beneficial commodity.
Conclusions

Seaweeds are rich source of minerals, trace

metals,some health promoting molecules, materials
such as dietary fiber,-3 fatty acids, essential
amino acids etc.

Initially, the unique flavor of the seaweeds will not

be readily accepted by the consumers when it
comes to taste.

There is a long list of seaweeds that have been

traditional source of human food and the recipe
books are available around the world. This
information could be used as a reference to prepare
specific Indian dishes.

SCIENCE AND CULTURE, JULY-AUGUST, 2014

Innovation, cultivation and niche market,

combination of all three may lead to a greater
acceptability of the seaweed used products.

Persistent advertisements, attractive offers for

products, proper marketing strategies etc. however,
may yield results in establishing use of seaweed
diet in Indian cuisine.

Indian food industry should take a note of the

multipurpose benefits that we get from seaweeds
and use them in various products they manufacture
so that consumers are assured of sustained health.
More research on these lines is required to be
undertaken to use seaweeds in fast as well as in
the traditional foods for sustenance and well-being
of the Indian populace.

Acknowledgement
The author thanks Executive Secretary, Mangrove
Society of India for encouragement and Shri D. Kavlekar,
Tech. Officer, NIO for help.

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