Influence of drying treatment on three Sargassum species

The effects were investigated of two different drying treatments (oven- andfreeze-drying) on the proximate composition, amino acid profile and somephysico-chemical properties of three subtropical brown seaweeds, Sargassum hemiphyllum, S. henslowianum and S. patens. Therewere significant differences (p < 0.05, two-way ANOVA,Tukey-HSD) in the ash, crude lipid and moisture contents of the threespecies treated by the two drying methods. The amount of total aminoacids in the oven-dried seaweed samples was significantly (p <0.05, two-way ANOVA, Tukey-HSD) lower than that of the freeze-driedones. However, there were no significant differences on the amount oftotal essential amino acids and individual amino acid between the oven- andfreeze-dried brown seaweeds. Physico-chemical properties includingswelling, water holding and oil holding capacity of the freeze-dried Sargassum species were significantly (p < 0.05, two-wayANOVA, Tukey-HSD) higher than those of the oven-dried seaweedsamples. This indicated that freeze-dried seaweeds had greater potential tobe used as food ingredients in formulated food products than oven-driedones.