Nutritional Studies on Chlorella

II. Practical Use of Chlorella on Cooking

Abstract

Powdered Chlorella has a special smell, taste and colour of its own. Many experiments were conducted in order to know what way of cooking would be most suitable as for as taste goes.
Biscuits, soup, sweetened jelly beans, croquette, mashed potatoes, “Tempura-butter”, soy-bean soup, soy-bean “ae” and jelly were cooked with Chlorella. On the point of taste, its mixing proportion may be 1-2% at most. Accordingly, it will be nesessary to remove chloraphyll and other ingredients concerned taste from it in case of taking powdered chlorella as a protein source.