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.

This study examined the impact of incorporating watermeal (Wolffia globosa) on the physicochemical characteristics, antioxidant activity, and starch and protein digestibility of rice noodles. The addition of watermeal powder (1, 3, 5%) significantly enhanced the nutritional and functional attributes of the noodles. The formulation with 5% watermeal (WF5) demonstrated a twofold increase in protein content compared to the control, along with a marked increase in the chlorophyll content as the watermeal concentration increased (p < 0.05). Moreover, fortifying the noodles with watermeal enhanced their bioactive compound content and antioxidant activity in all fortified noodles. Starch digestibility analyses revealed an increase in the resistant starch and slowly digestible starch, along with a reduction in the rapidly digestible starch and the estimated glycemic index. Protein digestibility in the WF5 sample improved by 22% compared to the control. These findings emphasize the capability of watermeal as a sustainable, plant-based ingredient for developing nutrient-rich noodle products with enhanced health benefits.

This study compared the bioactive compounds, antioxidant activities, presence of prebiotic oligosaccharides, and amino acid profiles of six Thai plant-based milk alternatives: oat, yellow corn, tamarind seed, jackfruit seed, germinated red rice, and red rice milk. Among these six plant-based milks, oat milk exhibited the highest concentrations of amino acids and β-glucan. Jackfruit seed milk showed the closest resemblance to oat milk in terms of amino acid composition, suggesting its potential as a plant-based milk alternative. Tamarind seed milk demonstrated high levels of total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity (measured by DPPH and FRAP), and presence of prebiotic oligosaccharides including raffinose, stachyose, and verbascose. Germinated red rice milk displayed significantly higher raffinose content compared to red rice milk. This investigation provides the first comprehensive report on the compositions of various Thai plant-based milks, highlighting their potential use in functional beverage development.

Rice husk (RH), an underutilized by-product of rice milling, represents a promising source of dietary fiber with health-promoting potential. This study investigated the effects of growth stage and particle size on the chemical composition and functional properties of dietary fiber isolated from green rice husk (G-RH) and ripe rice husk (R-RH). Cellulose contents ranged from 62 to 85 g/100 g DW in G-RH and from 38 to 73 g/100 g DW in R-RH, while β-glucan levels were 66–85 mg/g DW and 67–92 mg/g DW, respectively. FTIR and XRD analyses confirmed the presence of cellulose and its crystalline structure. Particle size reduction enhanced water- and oil-holding capacities (up to five-fold and two-fold, respectively) and increased phenolic, flavonoid, and phytosterol contents. G-RH exhibited higher levels of bioactive compounds and a more diverse phytosterol profile compared to R-RH, as verified by GC-MS analysis. In contrast, R-RH showed greater water-holding capacity, whereas G-RH displayed superior oil-holding capacity, underscoring the influence of growth stage on dietary fiber functionality. Overall, these findings highlight rice husk, particularly G-RH, as a promising functional ingredient for food applications.