Nutritional value of duckweeds (Lemnaceae) as human food

Appenroth KJ, Sree KS, Bohm V, Hammann S, Vetter W, Leiterer M, Jahreis G (2017)


Publication Language: English

Publication Status: Published

Publication Type: Journal article, Original article

Publication year: 2017

Journal

Publisher: Elsevier Ltd

Book Volume: 217

Pages Range: 266-273

URI: https://www.sciencedirect.com/science/article/pii/S0308814616313565

DOI: 10.1016/j.foodchem.2016.08.116

Abstract

Duckweeds have been consumed as human food since long. Species of the duckweed genera, Spirodela, Landoltia, Lemna, Wolffiella and Wolffia were analysed for protein, fat, and starch contents as well as their amino acid and fatty acid distribution. Protein content spanned from 20% to 35%, fat from 4% to 7%, and starch from 4% to 10% per dry weight. Interestingly, the amino acid distributions are close to the WHO recommendations, having e.g. 4.8% Lys, 2.7% Met + Cys, and 7.7% Phe + Tyr. The content of polyunsaturated fatty acids was between 48 and 71% and the high content of n3 fatty acids resulted in a favourable n6/n3 ratio of 0.5 or less. The phytosterol content in the fastest growing angiosperm, W. microscopica, was 50 mg g−1 lipid. However, the content of trace elements can be adjusted by cultivation conditions. Accordingly, W. hyalina and W. microscopica are recommended for human nutrition.

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How to cite

APA:

Appenroth, K.-J., Sree, K.S., Bohm, V., Hammann, S., Vetter, W., Leiterer, M., & Jahreis, G. (2017). Nutritional value of duckweeds (Lemnaceae) as human food. Food Chemistry, 217, 266-273. https://doi.org/10.1016/j.foodchem.2016.08.116

MLA:

Appenroth, Klaus-J., et al. "Nutritional value of duckweeds (Lemnaceae) as human food." Food Chemistry 217 (2017): 266-273.

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