In order to evaluate the effects of different cooking methods on the nutritional quality of Nostoc commune,the N.commune was fried,steamed and stewed.Meanwhile,the fresh N.commune was used as a control to compare the nutritional compositions,texture characteristics and sensory evaluation.The results showed that the contents of chlorophyll,protein and polysaccharide in the stewed N.commune were higher,0.58％、43.93％、28.94％,respectively.The hardness and elasticity of its were higher,1.446 N and 60.8％,respectively,and the overall acceptability score was higher(6.40).In conclusion,different cooking treatments have different effects on the nutritional quality of N.commune.The research can pro-vide theoretical basis for scientific cooking of N.commune.
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