Impact of Chlorella vulgaris powder on the nutritional content and preference of Khalas date spread

Protein content increases from 2.21% in control to 9.82% with 10% CVP. Ash content rises significantly with 10% CVP, with values up to 3.04 times higher than control. A 10% addition of CVP aligns the amino acid profile with FAO/WHO standards, except for lysine, which reaches 65.37% of the recommended levels. Additionally, the polyunsaturated fatty acid content increases substantially, with linoleic acid rising from 5.08% to 6.45% and linolenic acid from 0.7% to 2.75% at the 10% CVP level. DPPH radical scavenging activity, improves significantly, indicating the potential of CVP as a functional food ingredient. While lower concentrations of CVP (2-4%) do not significantly affect acceptability, higher concentrations (6-10%) lead to significant declines in consumer ratings.