A STUDY OF THE POTENTIAL AND DEVELOPMENT OF MEKONG RIVER ALGAE (KAI NAM KHONG) INTO A HEALTHY MEAL SET FOR BAN HAT BAI COMMUNITY, RIM KHONG SUBDISTRICT, CHIANG KHONG DISTRICT, CHIANG RAI PROVINCE

Abstract

This research aims to 1) Study the potential of Mekong River algae and 2) Develop healthy meal recipes from Mekong River algae for the community of Ban Hat Bai, Rim Khong Sub-district, Chiang Khong District, Chiang Rai Province. The research methodology is mixed-methods, involving participatory action research. The sample group consists of 15 people, including members of the Tai Lue local food community enterprise in Ban Hat Bai, experts in algae food preparation, and food specialists, selected through purposive sampling. Research instruments include in-depth interviews, focus group discussions, food recipe quality assessments, and meal appropriateness evaluations. Qualitative data was analyzed using content analysis, while quantitative data was analyzed using means and standard deviations. The research findings indicate that the community has long-standing knowledge of utilizing algae, both in traditional and modern forms. Mekong River algae have high nutritional potential, with 100 grams of dried algae containing 19.3 grams of protein, 21.9 grams of dietary fiber, 943.9 milligrams of calcium, and 162 milligrams of iron. Six standard meal recipes were developed from algae, including four savory dishes: Ao Kai (335.70 kcal), steamed algae dumplings (60.56 kcal), fried algae with galangal (22.66 kcal), and algae with tomato chili dip (101.67 kcal); and two creative snacks: Tai Lue sushi with algae (156.48 kcal) and golden cups with algae salad (43.80 kcal). The health-oriented meal arrangements include personal meal setups and Kantok-style meal setups. Overall, the appropriateness evaluation results were at the highest level, particularly in terms of arrangement style, identity, and story.