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With continuous global population growth, the challenges of expanding demand for sufficient and nutritious foods need to be addressed by exploring new and supplemental agricultural and food systems. Duckweed demonstrates a great potential for human food with many advantages. This review covers recent research on duckweed regarding plant cultivation, nutritional composition and quality, product development, and related safety issues and regulations for human food uses. Challenges and future research needs are discussed. Species and cultivation conditions have a significant effect on chemical and nutritional compositions of duckweed. Certain duckweed species contain high protein content (up to 45%) that provides all the essential amino acids meeting FAO references and can support human body growth and development. Duckweed also contains versatile carbohydrates including starch, cellulose, trace hemicellulose, and pectin that deliver functional properties and nutrients. In addition, duckweed is rich in minerals, vitamins, and phytochemicals, especially lutein and β-carotene which are positively associated with reduced risk of many chronic diseases. Duckweed could be used either in conventional cereal-based foods by partial substitution of wheat flour or for extraction of proteins and phytochemicals as functional ingredients. Studies are warranted for developing a duckweed supply chain and establishing duckweed as a novel staple food.
Xu et al. (Wed,) studied this question.