THIRUVANANTHAPURAM: 'Kids are generally reluctant to eat, but they love noodles and pasta...' say researchers at the Kerala University of Fisheries and Ocean Studies (KUFOS), Kochi, who have developed tasty and nutritious pasta and noodles from seaweed. It is prepared by collecting the green seaweed that is found abundantly in the Vizhinjam sea and coastal rocks. Radhika Rajashree, a native of Guruvayur and professor and head of the fish processing technology department at KUFOS, and research scholar Rupa Rajan, a native of Vaikom, are behind the discovery.
The research that started two years ago has seen success. Dishes containing up to 13 percent protein will soon hit the market. Pasta and noodles are made by collecting seaweed from the beaches, washing it in the lab, making it into a paste and passing the mixture with a small amount of semolina and enough salt through an extruder. It will not spoil for up to two years if kept in an airtight container.
It can be cooked in boiling water or prepared as biscuits and chips.
Healthy option
Reducing the amount of semolina and replacing it with nutritious millet is also being tried. Seaweed contains amino acids, potassium, iron and vitamin B12. Those who don't eat fish can get the nutrients they need from seaweed dishes. Seaweed is used in salads in Japan.
Seaweed