FROM POND TO PLATE: EXAMINING THE POTENTIAL OF SPIRULINA AS A SUSTAINABLE FOOD SOURCE

Spirulina are filamentous blue-green microalgae that are multicellular and belong to a couple of distinct genera. There are around 15 species of Spirulina and Arthrosporia combined. Because of its prokaryotic structure, bacteriologists believe that it is a bacterium. Proteins (55%–70%), carbohydrates (15%–25%), essential fatty acids (18%), vitamins, minerals, and pigments like carotenes, chlorophyll a, and chlorophyll b make up its chemical makeup and phycocyanin. It has considerably high macro- and micronutrient contents, can be collected and processed with ease, and grows in water. It is gathered from natural water, dried, and used as human food in many African nations. It is a significant source of protein. To increase the qualitative and quantitative productivity of Spirulina biomass, key growth factors have been investigated. This review offers helpful details on Spirulina production method that is commercially feasible. Large-scale production and novel formulas are further required to add a Spirulina-based protein system to regular diets