USES OF SEAWEEDS IN THE INDIAN DIET FOR SUSTENANCE AND WELL-BEING

ARTICLE USES OF SEAWEEDS IN THE INDIAN DIET FOR SUSTENANCE AND WELL-BEING VINOD K. DHARGALKAR* The rapid process of globalization and modern life style has influence our eating habits and gives opportunity to fast food restaurant to grow and flourish. Although, fast food, unlike traditional food is able to deliver quick meals, it has serous drawback especially with regards to human health. Seaweeds, which have multifunctional properties in the form of food, energy, possess power to prolong life, detoxifying agent, prevent diseases, impart beauty and health can be used in small quantity in the Indian diet for sustenance and well-being. Introduction It is presumed that the unique features of the marine environment, where the seaweeds are grown, are mainly responsible for most of its properties. Among the functional effects of the seaweeds, apart from the nutrition they have long been considered to possess powers of prolong life, prevent diseases and impart beauty and health 1, 2. Some seaweed possess more calcium than cheese, more iron than beef and more protein than eggs, plus seaweeds are very rich source of micronutrients 3. For several centuries, seaweeds have been used as a vital part of the diets and culture attributing many healthful benefits to their use in China, Japan and the Republic of Korea. In Asia, seaweeds comprise up to 20 % of the diet and are recognized not only for their nutritional benefits but also for their unique flavor. As people from these countries have migrated around the world, this custom has moved with them, so that today there are many more countries where the consumption of seaweeds has increased, considerably. Although, in India, seaweeds are used for industrial production of phycocolloids and as a fertilizer, they are * Mangrove Society of India, Dona Paula, Goa 403 004, India Author is Ex Scientist of NIO, Goa. Address for correspondence:-oceanis Coop. Hsg. Society, Nr. GMC, Bambolim, Goa 403 202, India. e-mail:-vinod.nio@rediffmail.com yet to be utilized on larger scale for various other purposes, which are not being done, due to lack of its awareness among the Indian populace. In India also, no serious attempt has been made so far to utilize seaweeds as dietary food. Seaweed Resources of India The Indian coast line of about 7500 km long including two groups of Islands harbor around 840 seaweed species, comprised of 68 families and 217 genera, that includes 216 Chlorophyta, 191 Phaeophyta and 434 Rhodophyta species 4. There are number of localities along the Indian coastline with luxuriant seaweed growth with high species diversity notably Gujarat, Maharashtra, Tamil Nadu, Lakshadweep and Andaman and Nicobar groups of Islands. The seaweed standing biomass and number of species recorded from various Indian coastlines are given in (Table 1). Uses of Seaweeds Traditionally, seaweeds have been included in the folk medicine for many years in Japan (13,000-300 BC), China (2,700 BC), Egypt (1,550 BC) and in India (300 BC) 5,6.Their healing properties are said to include everything from lowering cholesterol, shrinking goiters, dissolving tumors and cysts, treating cancer, detoxifying heavy metals, reducing water retention, aiding in weight loss etc 3. 192 SCIENCE AND CULTURE, JULY-AUGUST, 2014

TABLE 1 : Seaweed resources along the Indian coast Sr. Area Annual Yield in Author(s) No. Tons (fresh wt.) 1. GUJARAT (202 no, of species) (a) Gulf of Kuchchh 100,000 Chauhan & Krishnamurthy 32 (b) Hanumandandi to 19,000 Bhandari & Trivedi 33 Vumani (Okha) 650 (c) Adatra Reef 60 Sreenivasa Rao et.al 34 (d) Saurashtra Coast 282-608 Chauhan & Mairh 35 2. MAHARASHTRA (152) (a) Konkan Coast 315 Chauhan 36 (b) Entire Coast 20,000 Untawale et.al 37 3. GOA 2,000 (75) Dhargalkar 38 4. KARNATAKA (39) (a) Entire Coast Negligible Agadi. 39 5. KERALA 1000 (20) Chennubhotala et al, 40 6. TAMILNADU (302) (a) Cape Comorin to Colachel 5 Koshy & John 41 (b) Calimere to Cape Comorin 66,000 Chacko & Malu Pilai 42 (c) Pamban 1,000 Varma & Rao 43 (d) Palk Bay 900 Umamaheshwara Rao 44 (e) Entire Coast 22,044 Subbaramiah et.al., 45 (f) Entire coast (Intertidal) 22,044 Anon 46 (g) Entire coast (subtidal) 75,375 Kaliaperumal et al., 47 7. Andhra Pradesh 7500 (78) Anon 48 8. ORISSA ( 21) (a) Chilka Lake 5 Mitra 49 (b) Chilka Lake 2,69,700 Rath & Adhikari 50 9. LAKSHWADEEP 3,645 to 7,598 (89) Anon 51 10. ANDAMAN & NICOBAR ISLANDS (a) Little Andaman 120 (34) Gopinathan and Panigrahy 52 (b) South Andaman & 19,111 (72) Muthuvelan et al., 53 North Andaman Karthic et al., 54 (c) Middle & North Andaman 6,817 Muthuvelan et al., 55 (Source: Revised from published reports) Figure in the bracket indicates number of species. Worldwide, around 221 seaweeds species belonging to 32 Chlorophyta, 64 Phaeophyta and 125 Rhodophyta are being used for variety of purposes. Out of these, about 145 species (66 %) are used as food 7. Seaweeds as a staple item of diet have been used in Japan, Korea and China since prehistoric times. Japan and China are the major producers, cultivators and consumers of seaweeds in the world. Other countries such as Scotland, Chile, The Philippines, Malaysia, Bali, Korea, Singapore, Sri Lanka etc. also consume seaweeds in a variety of forms. Porphyra (Nori) is the most nutritious seaweeds. The food value of Porphyra lies in its high protein content (25 to 35 % of dry wt.), vitamins and mineral salts, especially iodine. Its vitamin C content is about 1.5 times that of oranges and 75 % of the protein and carbohydrates are digestible by humans. Various red seaweeds have been used in the Mediterranean as source of dying agents and as anthelmintic and other health remedies since pre-christian times 8. In the west, seaweeds have yet to find widespread use. Although, traditionally eaten for centuries in many European cultures, in recent years there has been a strong movement in France to introduce seaweeds in to the European cuisine, with some success. However, it is still regarded as an exotic component of the menu. Ireland and Northern Ireland are showing a renewed interest in seaweeds that were once a traditional part of the diet. Already, in many countries around the world there are cooking books in the market incorporating recipes using Sea Vegetables. The total seaweed harvest from Indian coastline is more than 100,000 metric tons (wet wt.). Out of which, Indian small scale industries utilize 30 to 35 % of seaweeds for extraction of phycocolloids, producing about 360 to 540 metric tons of alginates and about 110 to 130 tons of agar-agar 9. The food industries exploit the gelling, water retention, emulsifying and other physical properties of these phycocolloids (Table 2) 10. The direct seaweed consumption in India is almost negligible except in the preparation of porridge from Gracilaria and Acanthophora spp. along the coastal states VOL. 80, NOS. 7 8 193

TABLE -2: Uses of seaweed phycocolloids USES PRODUCT FUNCTION PHYCOCOLLOID Food Additives Dairy Products Gelation, foaming, Suspension. Agar, Carrageenan Baked food Improving quality, controlling moisture Agar, Carrageenan Sweets Gelation, increase viscosity, suspension Agar, Carrageenan Juices and Sauces Viscosity, emulsifier Agar, Carrageenan Breweries stabilizer Alginate, Processed meat Adhesion Carrageenan Frozen Fish Adhesion and moisture retention Alginate Medicinal-pharmaceutical Tablets Encapsulation Alginate/Carrageenan Laxatives Indigestibility & lubrication Alginate/Carrageenan Dental mould Form retention Alginate Metal poisoning Binds metal Alginate Herpes Simplex virus Inhibit virus Carrageenan Cosmetics Shampoos Interface vitalization Alginate Toothpaste Increases viscosity Alginate Lotions Emulsification, elasticity & firmness to skin Carrageenan-Alginate Lipstick Emulsification, viscosity Alginate Other Industrial uses Paints Viscosity and suspension Alginate Thread making Glazing Agar, Carrageenan, Textiles Viscosity Alginate Paper making Sizing and glazing Agar, Carrageenan, Adhesives and starch Viscosity and thickening Alginate Pottery Suspension Alginate Casting and welding rods Coking Alginate Chemicals Analytical separation and Chemical reactivity Carrageenan-Alginate purification of base. Bacteriological media Gelling Agar Electrophoresis gel Gelling Agar- carrageenan (Source: compiled from published reports) of Kerala and Tamil Nadu. However, unknowingly people utilize seaweed products daily in the form of process food items like dairy products and domestic commodities. Seaweeds are also used as fertilizer in agriculture and horticulture, food supplement for animals, feed for aquaculture etc 11,12. Why Seaweeds are Healthy? Seaweeds grow in the oceans, where they absorb a range of minerals and other nutrients. They are also fairly simple food making easy for human body to break down and release the healthful substances providing variety of vitamins and minerals. From a nutritional point of view, seaweeds are low calorie food, rich in some health promoting molecules and materials such as dietary fiber, -3 fatty acids, essential amino acids, vitamins A,B,C,D and E, riboflavin, niacin, pantothenic acid and folic acid 13,14 as well as minerals such as Ca, P, Na, K. All seaweeds appear to be nutritious, although, each type differs in nutrient contents (Table 3). The chemical composition of seaweeds is so close to human plasma that they are excellent at regulating and purifying our blood. They help to alkaline our blood neutralizing the over acidic effects of our modern diet. The chlorophyll rich seaweeds are powerful natural detoxifiers that help to draw our waste products. Seaweeds can be an important source of dietary iodine. Their naturally high concentrations of iodine help to stimulate thyroid gland, which is responsible for maintaining a healthy metabolism 15. Seaweeds have salted flavor, somewhat mildly spicy and they can be eaten and used in the preparation of food. They typically contain high amounts of fiber (Table - 4), trace metals and contrary to land based plant foods; they 194 SCIENCE AND CULTURE, JULY-AUGUST, 2014

TABLE-3: Nutritive value of some important seaweed species Seaweed Species Protein Lipid Carbohydrate Ash % % % % Ulva 26.1 2.1 42.0 7.8 Enteromorpha 19.5 0.3 64.9 15.2 Monostroma 20.0 1.2 63.9 14.9 Cladophora 14.60 1.01 47.16 11.3 Chaetomorpha 20.31 1.1 52.8 15.83 Caulerpa 25.16 1.4 58.2 7.5 Bryopsis 23.81 1.6 56.05 8.6 Dictyota 19.31 0.9 35.6 9.7 Sargassum 19.0 2.9 33.0 16.2 Padina 18.81 1.7 31.6 10.5 Porphyra 28.4 4.5 45.1 6.9 Rhodymenia 21.5 1.7 44.6 5.3 Gracilaria 24.37 61.75 6.0 Hypnea 15.94 2.5 56.6 13.7 Laurentia 26.37 2.0 71.01 Acanthophora 26.4 1.7 69.4 15,0 (Compiled from published reports) no data contain complete proteins 16,17. Some of the important edible seaweed genera found along the Indian coast are Porphyra, Rhodymenia, Hypnea, Gracilaria, Gigartina,Gelidium, Grateloupia,Laurentia, Iridaea, Phyllophora, Sargassum, Dictyota,Stoechospermum, Dictyopteris,Padina, Turbinaria, Ulva, Enteromorpha, Monostroma, Caulerpa Chaetomorphaetc. Seaweeds and Human Body Function Human body requires particular mineral elements as part(s) of their respective structures. All essential minerals required by human body in minute quantity are provided by dietary seaweeds. The quality of proteins and lipids present in seaweeds are most acceptable for consumption mainly due to their high content in essential amino acids and relatively high level of unsaturated fatty acids. No land plants even remotely approaches seaweeds as source of metabolically required minerals 18. Seaweeds have more than 54 trace elements, required for human body s physiological functions in quantities greatly exceeding vegetables and other land plants 19, 20. These elements are in chelated, colloidal and optimally balanced form hence bio available. Scientists have recently concluded that seaweeds offer the broadest range of minerals of any food found on earth 21, 22. TABLE-4: Fiber composition of seaweeds compared to whole foods Food Type Total Soluble Insoluble Carbohydrate Fiber Fiber Fiber Seaweed (g/100g wet weight)* Ascophyllum nodosum 8.8 7.5 1.3 13.1 Laminaria digitata 6.2 5.4 0.8 9.9 Himanthalia elongata 9.8 7.7 2.1 15.0 Undaria pinnatifida 3.4 2.9 0.5 4.6 Porphyra umbilicalis 3.8 3.0 1.0 5.4 Palmaria palmate 5.4 3.0 2.3 10.6 Ulva sp. 3.8 2.1 1.7 4.1 Enteromorpha sp. 4.9 2.9 2.1 7.8 Whole food (g/100 g weight) Brown rice 3.8 8.3 Prunes 2.4 19.7 Porridge 0.8 9.0 Lentils green/brown 8.9 48.8 Cabbage 2.9 4.1 Carrots 2.6 7.9 Apples 2.0 11.8 Bananas 3.1 23.2 *Values for seaweeds from the Institut de Phytonutrition 56. Values for whole foods from McCance, et al 57 Seaweed phycocolloids like alginates has great therapeutic value as a heavy metal detoxifying agent. When added to the diet as a component of brown edible seaweed, alginate powder or sodium alginate, it can bind heavy metals present in food stream and carry them out with the stool, since alginate is generally not digestible 23, 24. The digestive flora of a particular person may take up to 4 months to produce dedicated enzymes that are required to thoroughly digest dietary seaweeds. At a time, individual enter flora must recognize the molecular structures on and in seaweeds and subsequently, use them as food. The key bacterial dietary adaptation is continual exposure to the new food material; consequently, positive therapeutic changes caused by eating seaweeds regularly may take several weeks to several months to become obvious. Therefore, it is far more productive and beneficial to eat a small amount of seaweed daily rather than larger amount, occasionally. VOL. 80, NOS. 7 8 195

TABLE -5: Mineral composition of seaweeds compared to whole foods FOOD TYPE Ca K Mg Na Cu Fe I 2 Zn Seaweed(mg/100 g wet weight)* Ascophyllum nodosum 575.0 765.0 225.0 1173.8 0.8 14.9 18.2 NA Laminaria digitata 364.7 2013.2 403.5 624.6 0.3 45.6 70.0 1.6 Himanthalia elongate 30.0 1351.4 90.1 600.6 0.1 5.0 10.7 1.7 Undaria pinnatifida 112.3 62.4 78.7 448.7 0.2 3.9 3.9 0.3 Porphyra umbilicalis 34.2 302.2 108.3 119.7 0.1 5.2 1.3 0.7 Palmaria palmate 148.8 1169.6 97.6 255.2 0.4 12.8 10.2 0.3 Chondrus crispus 373.8 827.5 573.8 1572.5 0.0 6.6 6.1 NA Ulva spp. 325.0 245.0 465.0 340.0 0.3 15.3 1.6 0.9 Enteromorpha spp 104.0 351.1 455.1 52.0 0.1 22.2 97.9 1.2 Whole food(mg/100 g weight) Brown rice 110.0 1160.0 520.0 28.0 1.3 12.9 NA 16.2 Whole milk 115.0 140.0 11.0 55.0 Tr 0.1 15.0 0.4 Cheddar cheese 720.0 77.0 25.0 670.0 0.0 0.3 39.0 2.3 Sirloin steak 9.0 260.0 16.0 49.0 0.1 1.6 6.0 3.1 Lentils green and brown 71.0 940.0 110.0 12.0 1.0 11.1 NA 3.9 Spinach 170.0 500.0 54.0 140.0 0.0 2.1 2.0 0.7 Bananas 6.0 400.0 34.0 1.0 0.1 0.3 8.0 0.2 Brazil nut 170.0 660.0 410.0 3.0 1.8 2.5 20.0 4.2 Peanuts 60.0 670.0 210.0 2.0 1.0 2.5 20.0 3.5 *Values for seaweeds from the Institut de Phytonutrition 56. Values for whole foods from McCance et al., 57. Abbreviations: NA, no data available; Tr, trace. Why to Eat Seaweeds? Seaweeds contain virtually all the nutrients found in the ocean and very same minerals are found in human body. Seaweed diet (up to 20 calorie per serving and no fats) is a good food to take when you want to take control of your weight. Seaweeds are also a good source of amino acids. That s why they are very special and important food stuff for vegetarians. Seaweeds are also high in fibers than food grains and cereals which make a person feel full when eating a meal. This will prevent over eating. Seaweeds have a high salty flavor which could be used in processed food and also snacks instead of salt. This will be very advantageous because it helps to reduce the chances of developing high blood pressure which could result in heart attacks and even stoke. TABLE 6: Fat and calorie details of various junk foods (fast food) FOOD SERVING CALORIES FAT Hot dog with bun (regular) 1 300 18 Potato salad ½ cup 350 22 Pickle (most kinds) 1 11 0.1 Ham & Cheese sandwich 1 450 13 Roast beef sandwich 1 570 38 Salami sandwich 1 450 30 Turkey breast sandwich 1 270 6 ketchup 1 tbsp. 16 0 Mayonnaise 1 tbsp. 90 10 French fries 15 250 12 Mashed potatoes (with butter & milk) 1 cup 225 9 Baked potato (Plain) 1 medium 240 0 Grilled chicken sandwich w/mayo 1 340 13 Chicken nuggets (fried) 6 280 20 Cheese burglar (plain) 1 310 14 1/4 pound Cheese burglar (plain) 1 520 30 Taco (beef) 1 190 11 Taco (chicken) 1 170 9 Burrito (beef) 1 500 20 Burrito (chicken) 1 350 12 Burrito (bean) 1 45 14 (Source; Bhaskar & Monica 26 ) 196 SCIENCE AND CULTURE, JULY-AUGUST, 2014

The soluble fibers found in seaweeds are good for digestion. Fiber prevents constipation and facilitates in effective bowels movement. Fucoidan present in brown seaweeds lowers inflammation and may prevent infection. They also contain antioxidants which can stop the formation of disease causing free radicals. Seaweeds also help to prevent birth defects as the infants would get all the nutrients needed for healthy growth. Seaweed eating countries have shown fewer instances of obesity, diabetes, Alzheimer s disease and other degenerative diseases. Seaweeds have high level of folic acid which is very essential in the breakdown of a chemical that poses great risk called homocysteine. Seaweeds are also a very good stress reliever as they are high in magnesium, vitamins and pantothenic acid which are important parts of Adrenal gland. Research suggests that seaweeds could help reduce the risk of many chronic conditions such as high blood pressure, diabetes type 2 etc. Seaweeds contain significant amount of lignans which are plant compounds with cancer protective properties. In the present day world, everybody is continually exposed to radiation, metal poisoning, gaseous emission, radioactive substances, pollution etc. In order to reduce their negative health impact, it is necessary to eat seaweed diets that will continually detoxify our body. Contamination and Agricultural Produce Modern agronomy, plant breeding, agrochemicals such as pesticides and fertilizers and technological improvements have sharply increased yields from cultivation, but at the same time have caused wide spread ecological damages and negative human health effects. In the past century, agriculture has been characterized by enhanced productivity using synthetic fertilizers and pesticides, selective breeding, mechanization and farm subsidies. Environmental contaminations are chemicals that are present in the environment in which the food is grown, harvested, transported, stored, packaged, processed and consumed. The physical contact of the food with its environment results in its contamination. In 2010, the International Resource Panel of the Unite Nations Environmental Programme published a report assessing the environmental impact of consumption and production 25. The study found that agriculture and food consumption are two of the most important drivers of environmental pressure, particularly, habitat change, climate change, water use and toxic emission. In the present scenario, impact of contamination is going to continue in future, therefore, it is necessary to minimize this impact. The use of seaweeds in the diet, probably, can reduce the impact of contamination, as seaweeds have the property to bind with the metals and toxic substances. 23,24. How do you Prepare Seaweed for Consumption? Seaweeds can be handpicked from the intertidal areas during the low tide when they are exposed. Do not collect whole seaweed, only cut upper portion of the fronds and leave lower portion to regenerate later. As seaweeds are growing in water, they will absorb the properties of the water in which they are growing, so it is to be ensured that they have been grown and harvested from the unpolluted waters that are pure and free from harmful chemicals. Collected seaweeds should be rinsed with sea water first to remove sand and any adhering material and then wash with fresh water, sundried and stored for quite some time. Dry seaweeds are highly vital food and provide innumerable concentrated nutrients. All the varieties of seaweeds may be lightly soaked by putting in the bowl of water and simmered to re-hydrate and tenderize. Initially, the consumption of seaweeds directly (fresh or dried) may not appeal to the Indian populace because they are adverse to the tastes, smells and/or textures. However, they can be eaten in small quantity mixed with strongly flavored spices such as fried onions, raw garlic, chili powder, curry, vinegar and other ingredients to make them more palatable. There are several ways to add seaweeds to our diet. The variety of dishes can be prepared with different seaweeds, from desserts such as jellies, jams, breads, pizzas, pasta, casseroles etc. Dry or fresh seaweed pieces can be tucked into sandwich or make seaweeds chips by drizzling in oil. By simply eating unprocessed dried seaweeds one can yield many healing benefits. Fresh seaweeds can be cut in to strips and toss in to soups and salads. Many physical ailments in humans can be regularly resolved with the simple addition of seaweeds to the respective dishes. VOL. 80, NOS. 7 8 197

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Use of Seaweeds in Fast and Traditional Foods In present day life style, fast food is playing a very crucial role in our modern society. Now a day s fast food is so appealing that it is not only hot and tasty but it is also content and convenient and saves time unlike traditional food. The term junk food was coined by Dr. Michael Jacobson, Director, Center for Science in the Public Interest, Washington, D.C., founded in 1972,who wanted to raise public attention about the issue of foods with high caloric and a low nutritional value. Fast food is high calorie meals with more fats and also contains high level of refined sugar, white flour, trans fat, polyunsaturated fat salt and numerous food additives, preservatives, emulsifiers, thickeners, stabilizer and flavor enhancers and lacks in proteins, vitamins and fibers (Tables 5 & 6) 26. Fast food consumption causes damage to the social and economic life of the country and lead to many health problems such as obesity and heart diseases according to many studies 27. The USDA Dietary Guidelines for Americans reported that these eating habits create nutritional deficiencies along with weight gain 28. The health problems that stem from over weight and obesity alone can severely limit life styles and shorten life span. Also many nutritional experts from many different countries have already declared the epidemic character of the fast food 29. In spite of all these with modern life style fast food is going to remain as much sought for and more popular food. In order to overcome these deficiencies in fast food, seaweeds in small quantities could be used to enhance the nutritional value of the fast food and to have more dietary fibers and trace elements that are less in fast food. The study carried out on sodium content of processed and fast food revealed higher content of sodium 30. About 75 % of our daily salt intake comes from processed food, with the average adult consuming 50 % more salt than the VOL. 80, NOS. 7 8 199

recommended limit of six grams per day. Too much salt leads to high blood pressure that increases the chances of heart attack many fold. Seaweeds contain high levels of minerals including sodium along with other key minerals. The salty flavor of seaweeds could be used in processed and also fast food instead of salt; this will help to reduce the chances of developing high blood pressure. Apart from these, all other health benefits will be provided by seaweeds to the consumer of fast food. It is necessary to find out which seaweed species will be more beneficial to specific fast food dishes. On the other hand, the traditional food is made from herbal plants which have many nutrients, vitamins, original taste/flavor and is more delicious. No preservatives, flavor enhancer or colour are added to traditional food hence it is safe to consume. Although, it is time consuming to the health of the consumer. Different approaches to use seaweeds in the Indian cuisine are required to be made to make it more appealing not only on the basis of health ground but also on the basis of palatability to the masses. A critical assessment is needed of different flavor and aroma for fresh, dried and processed seaweed with regards to the taste. It is necessary to understand the science behind flavor development and enhancement in seaweeds to identify the component for taste and flavor and also to understand how various cooking and processing techniques could affect the development and modification of flavor 31. Based on flavor and aroma, develop methodologies to produce different range of healthy and tasty fast and traditional food products.with current trend of life style, consumers in India should receive an increasing acceptance prepare, from selecting various ingredients to manually cook the food, it turns out to be delicious, tasty and above all healthy. The cooking includes a wide range of methods, tools, proper selection, measurements and combination of ingredients in controlled procedure to create the flavor and digestibility of food 29. It is unfair that the traditional food which has come to us generation after generation is being neglected and replaced with fast food that will harm us more than benefit us. It is high time we must think over this attitude and try to find out appropriate solution to save our culture, our traditional food and more importantly our health. Although, traditional food will have balanced nutritional value, addition of seaweeds in small quantity will replace the mineral elements or vitamins that have been lost during cooking. In general, seaweeds are low in calories and contain a variety of minerals; hence addition of seaweeds in small quantity will be more effective with regards to for natural resource such as seaweeds which is a multipurpose health beneficial commodity. Conclusions Seaweeds are rich source of minerals, trace metals,some health promoting molecules, materials such as dietary fiber, -3 fatty acids, essential amino acids etc. Initially, the unique flavor of the seaweeds will not be readily accepted by the consumers when it comes to taste. There is a long list of seaweeds that have been traditional source of human food and the recipe books are available around the world. This information could be used as a reference to prepare specific Indian dishes. 200 SCIENCE AND CULTURE, JULY-AUGUST, 2014

Innovation, cultivation and niche market, combination of all three may lead to a greater acceptability of the seaweed used products. Persistent advertisements, attractive offers for products, proper marketing strategies etc. however, may yield results in establishing use of seaweed diet in Indian cuisine. Indian food industry should take a note of the multipurpose benefits that we get from seaweeds and use them in various products they manufacture so that consumers are assured of sustained health. More research on these lines is required to be undertaken to use seaweeds in fast as well as in the traditional foods for sustenance and well-being of the Indian populace. Acknowledgement The author thanks Executive Secretary, Mangrove Society of India for encouragement and Shri D. Kavlekar, Tech. Officer, NIO for help. References 1. Y. De Roeck-Holtzhauer, Uses of seaweeds in cosmetics. In M.D. Guiry & G. Blunden (Eds.): 83-94 (1991). 2. P. S. Shelar, Vijay Kumar Reddy, G.S. Shelar, M. 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