CHEMICAL AND TECHNOLOGICAL STUDIES ON MICRO ALGAE EXTRACTS AND ITS UTILIZATION IN SOME FOOD PRODUCTS. 1-CHEMICAL, BIOCHEMICAL CHARACTERISTICS AND NUTRITIONAL VALUE OF SPIRULINA ALGAE.

The objective of the present study was to evaluate chemical, biochemical properties and nutritional value Spirulina algae powder. dried spirulina contained (53.8%) protein, (5.92%) lipid; beside total carbohydrates, ash, crude fiber 15.13, 9.67 3.32%; respectively. The had seven essential amino acids; histidine, lysine, methionine, tryptophan, phenylalanine, isoleucine leucine. a valuable amount vitamins, B2, folic acid, B12, C E. Bioactive compounds such as gallic acid (75.27µg/mg), chlorogenic (12.12 µg/mg), naringenin (1.18 methyl gallate (0.96 µg/mg) caffic (0.45 were found in spirulina. Heavy metals content powder; nickel, cadmium, mercury determined not found.  While copper lead detected at 9.5 3.58 p.p.m; respectively. Conclusively, analysis showed gross chemical composition (protein, lipids, carbohydrate, ash fiber) bioactive (Gallic naringenin…. etc.). For these reasons may be use fortified some food products suitable for human nutrition. Key words: