This study addressed the use of 2 g of Ulva lactuca and Gracilaria corticata in the preparation of bakery products (bread, cake, and cookies). The nutraceutical aspects of protein, carbohydrate, lipid and energy, mineral, and heavy metal contents, as well as microbial load, were analyzed.The protein content ranged from [9.38 +/- 0.4 (Conventional Cake: CCa)-20.16 +/- 0.5% (Gracilaria corticata Cookies: GcCo)]; meanwhile, the content ranges for the other nutrients were as follows: carbohydrate [39.5 +/- 0.4 (Conventional Bread: CBr)-73.33 +/- 0.4% (Gracilaria corticata Cake: GcCa)]; lipid [0.96 +/- 0.04 (Conventional Bread: CBr)-22.98 +/- 0.4% (Gracilaria corticata Cake: GcCa)], and energy [215.56 +/- 0.4 (Conventional Bread: CBr)-535.32 +/- 0.4 kcal (100 g)(-1) (Gracilaria corticata Cookies: GcCo)]. The results show that the products containing seaweed were comparatively better than the conventional products, in terms of both nutrition and shelf life (analyzed in terms of microbial load). Moreover, in most cases, the G. corticata-incorporated products had comparatively higher values than those made with U. lactuca. All the nutritional variables assessed in the present study were well within the permissible levels of The Food Safety and Standards Authority of India (FSSAI), and International Microbiological Standard (IMS). Furthermore, sensory analysis revealed the preference of these products for the average individual using a hedonic scale of 1-5. Statistical analyses of the palatability and acceptability of the products suggest the need for more seaweed bakery products with better nutritional benefits to the human body.
