Summary
This review synthesises current knowledge on duckweed (Lemnaceae) as a candidate alternative protein and nutrient source for human food and animal feed, examining its compositional profile including protein, lipids, carbohydrates, vitamins, and minerals. The paper likely assesses antinutritional factors that limit bioavailability and critically evaluates processing technologies — such as fermentation, extrusion, or instantaneous controlled pressure drop (DIC) — that may enhance digestibility and bioaccessibility. The authors, drawn from institutions across Hungary, France, China, and Lebanon, bring a multidisciplinary perspective to the practical feasibility of integrating duckweed into food systems.
UK applicability
Duckweed cultivation is feasible in UK aquatic and controlled environments, and interest in sustainable alternative proteins is growing within UK food policy and industry; findings on processing technologies to improve nutritional availability would be relevant to UK researchers, food manufacturers, and aquaculture feed producers exploring novel protein sources.
Key measures
Protein content; amino acid profile; lipid composition; starch and fibre fractions; mineral and micronutrient concentrations; antinutritional factor levels; digestibility and bioaccessibility estimates following processing interventions
Outcomes reported
The paper reviews the key nutritional and biochemical components of duckweed species and evaluates potential technological processing methods to improve their digestibility and bioaccessibility for use in food and animal feed applications.
Topic tags
Dig deeper with Pulse AI.
Pulse AI has read the whole catalogue. Ask about this record, its theme, or how the findings apply to UK farming and policy — every answer cites the underlying studies.