UTILIZATION OF BROWN SEAWEED SARGASSUM FOR PREPARATION OF SOUPR.P. Yadav, S.T. Sharangdhar M.T. Sharangdhar, S.M. Wasawe and S.S. Wasawe
The tasty and nutritionally rich soup can be prepared using the seaweed Sargassum tenerrimum. The standardization of the ingredients for the soup indicates that the starch namely corn flour @ 14 %, garlic and ginger each @ 6 % are the standard proportion of the ingredients for the seaweed soup. The soup prepared from different parts of fresh seaweed namely Sargassum whole, Sargassum leaf with air bladder and Sargassum leaf and the organoleptic evaluation of this soups was conducted which indicated that the soup using Sargassum leaf with air bubble is the most accepted seaweed soup.
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