Nutritional Value and Antioxidant Potential of Djiboutian Abundant Seaweeds, With Their Food Applications in Doughnut and Tartare

Abstract

This study evaluated the nutritional composition and potential food applications of marine macroalgae from the Tadjourah Gulf (Djibouti), including brown (Padina pavonica, Sargassum ilicifolium, S. latifolium, Turbinaria decurrens), green (Ulva clathrata), and red (Hypnea musciformis) species. Analyses focused on their proximate composition, bioactive phenolics, mineral and trace elements, heavy metal content, and recommended daily Allowance (RDA). Hypnea and Ulva were rich in carbohydrates, while Turbinaria exhibited high amino acid levels. Padina stood out for its high chlorophyll a, c, carotenoids, phenolic content, and associated antioxidant activities. It also provided significant amounts of essential minerals, with RDA > 15% for calcium, magnesium, phosphorus, iron, manganese, copper, and zinc, positioning it as a valuable source for nutritional supplementation. All species complied with regulatory standards for heavy metal content, ensuring their safety for food consumption. Sensory evaluations highlighted their culinary potential in traditional dishes like doughnuts (seaweed flour) and tartare (seaweed flakes), with Hypnea, Ulva, Padina, and S. ilicifolium showing promising results. These findings positioned Djiboutian seaweeds as novel ingredients in traditional and modern food recipes and contributed to developing new supplements, recipes, and functional foods to diversify food in Djibouti. Moreover, it could strengthen food security in Djibouti, where addressing nutritional challenges is critical.