Comparative Estimation of Nutritionally Important Chemical Constituents of Red Seaweed, Gracilariopsis longissima, Affected by Different Drying Methods

Figure 2

(a) Saturated fatty acid (SFA) and unsaturated fatty acid (UFA) compounds (%) and (b) monounsaturated fatty acid (MUFA) and polyunsaturated fatty acid (PUFA) compounds (%) of dried red seaweed, Gracilariopsis longissima, by different processed methodologies. Error bars are standard errors. Different small letters over bars denote significant differences at  < 0.05.

(a)

(b)