The algae cake contains from 70 to 80% water
and you must reduce the water content to
between 3 and 7% total humidity in order
to be able to keep the product from fermenting
and to keep its high nutrition value. This
can be done simply by mixing the algae cake
with the proper amount of dry, precooked
cereal flour such as wheat, maize, millet,
rice, oats, barley, etc..
For example, to obtain 5 grams of dried
Spirulina, one needs 26.3 ml of algae cake,
which weighs 25 grams. Mixing flour with
algae cake in a volume ratio of 10:1, one
would need 263 ml of wheat flour, which weighs
110 grams. So, the mixture is 25 grams of
algae cake and 110 grams of flour .
The flour would contain 396 kilocalories
of energy and, at 10% protein, would contain
11 grams of protein. A child of 4 to 6 years
requires 1000 to 1700 kilocalories a day,
so the mixture would provide 40% of the calories
and 14.25 grams of the necessary 15.39 grams
of protein.
By controlling the mixing time and the temperature
of the dry flour, one can reach other desired
balances of calories and protein for children
of other ages while still arriving at a product
with final humidity of between 3 and 7%. |
Photo: Forberg
