The acceptability of various culinary products based on the algae spirulina was tested by questionaire: formulas rich in proteins, soups, omelets, desserts. Spirulina are little appreciated in France due to offensive color, smell and taste. Tomato and chocolate are the most acceptable flavors. Lyophilisation is preferable to atomisation, and discoloration using alcohol is preferable to the acetone method. The hydrolysate obtained, having neither the smell nor the taste of algae, is excellent. Nitrogen, sodium and potassium balances were recorded in 5 undernourished subjects fed via a gastric tube. The spirulina provided respectively 15 p. 100 (1 subject), 30 p. 100 (2 subjects), and 50 p. 100 (2 subjects) of the protein ration. There were no intestinal problems. The spirulina did not modify the investigated balances. However, faecal nitrogen increased to 2.08 g (compared to control period values, 1.33 g and 1.51 g). The various coefficients: digestibility, nitrogen retention and protein utilization did not vary. In man as in animals, nitrogen retention is satisfactory, but digestibility is diminished. Uric acid did not vary in the urine, but serum values increased slightly. Ingestion of spirulina in small doses even over a long period should be tolerable in the normal subject.