Nutritional Quality, Functional Properties, and Biological Characterization of Watermeal (<i>Wolffia globosa</i>)

Abstract

Watermeal (Wolffia globosa) has emerged as a promising candidate as an alternative protein source due to its outstanding nutritional profile. This study evaluated the nutritional quality, functional properties, and biological characteristics of W. globosa. The protein content was found to be high at 26.76 g/100 g of dry weight (DW). Functional properties, including water and oil holding capacities, protein solubility, foaming, and emulsifying abilities across different pH levels, were assessed to determine optimal conditions. Amino acid profiling revealed that essential amino acids constitute 67% of the total amino acids. Polyunsaturated fatty acids (PUFAs), particularly α-linolenic (18:3 n-3) and linoleic acids (18:2 n-6), were identified as the predominant fatty acids. Additionally, watermeal was found to contain significant amounts of α-tocopherol (699 µg/g) and γ-oryzanol (100 µg/g), which contribute to its antioxidant capacity, as confirmed by DPPH and FRAP assays. The prominent protein bands were observed at around 62–67 kDa, likely representing a structural, metabolic protein (vicilin-like protein) of 38% of the total protein content. Overall, W. globosa demonstrates significant potential as a functional food ingredient, offering a rich nutrient profile and health-promoting properties, making it a promising choice for future diets.

Keywords

• water-holding capacity
• foaming properties
• PUFA
• tocopherols
• γ-oryzanol