Table 1 Clearly indicates that the formulated (cake, biscuits, and peanut balls) spirulina-enriched food products have a 2–3% increase in total protein content and a 2–3% decrease in carbohydrate content when compared to non-spirulina products, which May be attributed to lower carbohydrate ingredients replacing higher carbohydrate ingredients in the formulation. Jaggery contains about > 95% of carbohydrates⁹. And spirulina contains around 60–70% of proteins³³. Due to this, the formulated foods show an increase in 2–3% of proteins and a decrease in 2–3% of carbohydrates. This is because reducing the Jaggery content replaced the 4% of spirulina based on the recommended daily allowances of spirulina intake. The infusion of spirulina in the above-mentioned formulation increases the protein content and vital minerals and vitamins present in spirulina³². Also, carotenoids and phycocyanin concentrations were higher in the spirulina-infused formulations than in normal cake, peanut balls, and salt biscuits (p,0.05 and p < 0.0001). This May primarily be due to the natural enrichment from spirulina and the retention of carotenoids and phycocyanin inside the food matrix during the Preparation process, which facilitates their biological importance while consuming³³.

From: In vitro digestion of cake, biscuit and peanut balls infused with Spirulina using dynamic models