{"id":5888,"date":"2016-05-19T11:38:59","date_gmt":"2016-05-19T11:38:59","guid":{"rendered":"http:\/\/www.oilgae.com\/blog\/?p=5888"},"modified":"2016-05-19T11:38:59","modified_gmt":"2016-05-19T11:38:59","slug":"allahabad-university-research-scholar-prepares-cookie-from-spirulina","status":"publish","type":"post","link":"http:\/\/www.oilgae.com\/blog\/2016\/05\/allahabad-university-research-scholar-prepares-cookie-from-spirulina.html","title":{"rendered":"Allahabad University Research Scholar Prepares Cookie from Spirulina"},"content":{"rendered":"<p style=\"text-align: justify\">A young research scholar from Allahabad University has prepared a cookie from the green algae Spirulina. <img loading=\"lazy\" decoding=\"async\" class=\"alignright wp-image-5464 size-thumbnail\" src=\"http:\/\/www.oilgae.com\/blog\/wp-content\/uploads\/2015\/05\/spirulina-150x150.jpg\" alt=\"spirulina\" width=\"150\" height=\"150\" srcset=\"http:\/\/www.oilgae.com\/blog\/wp-content\/uploads\/2015\/05\/spirulina-150x150.jpg 150w, http:\/\/www.oilgae.com\/blog\/wp-content\/uploads\/2015\/05\/spirulina-45x45.jpg 45w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" \/>The tasty biscuits which have been patented were assessed in a food laboratory.<\/p>\n<p style=\"text-align: justify\">After analysis, it was found that the biscuits had higher percentage of moisture, proteins, fat, crude fibre, ash, calcium, phosphorus and iron.<\/p>\n<p style=\"text-align: justify\">Experimental results showed that the cookie was significantly effective in correcting iron deficiency anaemia.<\/p>\n<p style=\"text-align: justify\"><a href=\"http:\/\/timesofindia.indiatimes.com\/city\/allahabad\/Allahabad-University-research-scholar-prepares-cookie-from-green-algae-Spirulina\/articleshow\/52310158.cms\" target=\"_blank\">Source<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>A young research scholar from Allahabad University has prepared a cookie from the green algae Spirulina. The tasty biscuits which have been patented were assessed in a food laboratory. After analysis, it was found that the biscuits had higher percentage of moisture, proteins, fat, crude fibre, ash, calcium, phosphorus and iron. Experimental results showed that [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":5464,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[254,546,618,576],"tags":[660,554,136,489],"class_list":["post-5888","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-algae-for-food","category-algae-non-fuel-products","category-innovations","category-university-research","tag-algae-for-food","tag-algae-products","tag-algae-research","tag-spirulina"],"_links":{"self":[{"href":"http:\/\/www.oilgae.com\/blog\/wp-json\/wp\/v2\/posts\/5888","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.oilgae.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.oilgae.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.oilgae.com\/blog\/wp-json\/wp\/v2\/users\/10"}],"replies":[{"embeddable":true,"href":"http:\/\/www.oilgae.com\/blog\/wp-json\/wp\/v2\/comments?post=5888"}],"version-history":[{"count":1,"href":"http:\/\/www.oilgae.com\/blog\/wp-json\/wp\/v2\/posts\/5888\/revisions"}],"predecessor-version":[{"id":5889,"href":"http:\/\/www.oilgae.com\/blog\/wp-json\/wp\/v2\/posts\/5888\/revisions\/5889"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.oilgae.com\/blog\/wp-json\/wp\/v2\/media\/5464"}],"wp:attachment":[{"href":"http:\/\/www.oilgae.com\/blog\/wp-json\/wp\/v2\/media?parent=5888"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.oilgae.com\/blog\/wp-json\/wp\/v2\/categories?post=5888"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.oilgae.com\/blog\/wp-json\/wp\/v2\/tags?post=5888"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}