Development and characterization of a seaweed snack using .

South Asian region possess an abundant growth of seaweeds. Due to unappealing taste of seaweeds, most South Asians reject seaweed based products in the global market. Thus, the research aims to develop a seaweed snack appealing to the taste of South Asians using with the intention of popularizing seaweed consumption in the South Asia. samples were collected from Matara, Sri Lanka. Snack was developed by the traditional nori making technique. Flavor is enhanced by ginger oleoresin. The moisture content (%), total fat content (%), protein content (%) and ash content (%) of the unroasted snack was determined according to the AOAC procedures and resulted 12.52 ± 0.48, 0.26 ± 0.042, 19.18 ± 0.53 and 13.91 ± 0.46 respectively. Total carbohydrate content (%) was analyzed according to the Dubois method and recorded as 9.48 ± 0.14. The arithmetic difference was taken to determine the total fibre content (%) which was recorded as 44.64 ± 0.23. The elemental composition of the processed snack was determined by X-ray fluorescence elemental analysis. The results recorded a significantly high content (ppm) of Calcium 13,700 ± 707 in the unroasted snack. As the final outcome a nutritious seaweed snack was developed.