Nutritional properties of raw and cooked Azolla caroliniana Willd., an aquatic wild edible plant
Abstract Azolla caroliniana Willd. is an understudied wild edible plant native to the Eastern United States. Other species of Azolla have been used across the world for several thousand years as a livestock feed and as “green manure.” The use of Azolla for human consumption is thought to be limited...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Wiley
2024-03-01
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| Series: | Food Science & Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1002/fsn3.3904 |
| _version_ | 1797271779214884864 |
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| author | Daniel Winstead Francesco Di Gioia Marjorie Jauregui Michael Jacobson |
| author_facet | Daniel Winstead Francesco Di Gioia Marjorie Jauregui Michael Jacobson |
| author_sort | Daniel Winstead |
| collection | DOAJ |
| description | Abstract Azolla caroliniana Willd. is an understudied wild edible plant native to the Eastern United States. Other species of Azolla have been used across the world for several thousand years as a livestock feed and as “green manure.” The use of Azolla for human consumption is thought to be limited by its high total polyphenolic content (TPC). However, the TPC and nutritional content of A. caroliniana has not been thoroughly studied. We measured TPC and other nutrients before and after cooking methods designed to lower TPC. We found that TPC was 4.26 g gallic acid equivalent (GAE) kg−1 DW in raw A. caroliniana. All cooking methods significantly lowered TPC. Protein content was 19% DW, and the apparent protein digestibility was 78.45%. Our yield was 173 g FW m−2 day−1 and 5.53 g DW m−2 day−1. Azolla caroliniana is a high‐yielding plant with great potential for cultivation and domestication. |
| first_indexed | 2024-03-07T14:13:10Z |
| format | Article |
| id | doaj.art-ec92e263ae9a439ba7833e1a477ea92a |
| institution | Directory Open Access Journal |
| issn | 2048-7177 |
| language | English |
| last_indexed | 2024-03-07T14:13:10Z |
| publishDate | 2024-03-01 |
| publisher | Wiley |
| record_format | Article |
| series | Food Science & Nutrition |
| spelling | doaj.art-ec92e263ae9a439ba7833e1a477ea92a2024-03-06T14:22:28ZengWileyFood Science & Nutrition2048-71772024-03-011232050206010.1002/fsn3.3904Nutritional properties of raw and cooked Azolla caroliniana Willd., an aquatic wild edible plantDaniel Winstead0Francesco Di Gioia1Marjorie Jauregui2Michael Jacobson3Department of Ecosystem Science and Management, College of Agricultural Sciences The Pennsylvania State University University Park Pennsylvania USADepartment of Plant Science, College of Agricultural Sciences The Pennsylvania State University University Park Pennsylvania USADepartment of Food Science, College of Agricultural Sciences The Pennsylvania State University University Park Pennsylvania USADepartment of Ecosystem Science and Management, College of Agricultural Sciences The Pennsylvania State University University Park Pennsylvania USAAbstract Azolla caroliniana Willd. is an understudied wild edible plant native to the Eastern United States. Other species of Azolla have been used across the world for several thousand years as a livestock feed and as “green manure.” The use of Azolla for human consumption is thought to be limited by its high total polyphenolic content (TPC). However, the TPC and nutritional content of A. caroliniana has not been thoroughly studied. We measured TPC and other nutrients before and after cooking methods designed to lower TPC. We found that TPC was 4.26 g gallic acid equivalent (GAE) kg−1 DW in raw A. caroliniana. All cooking methods significantly lowered TPC. Protein content was 19% DW, and the apparent protein digestibility was 78.45%. Our yield was 173 g FW m−2 day−1 and 5.53 g DW m−2 day−1. Azolla caroliniana is a high‐yielding plant with great potential for cultivation and domestication.https://doi.org/10.1002/fsn3.3904boilingnatural fermentationpressure cookingprotein digestibilitytotal phenolic contentwild edible plants |
| spellingShingle | Daniel Winstead Francesco Di Gioia Marjorie Jauregui Michael Jacobson Nutritional properties of raw and cooked Azolla caroliniana Willd., an aquatic wild edible plant Food Science & Nutrition boiling natural fermentation pressure cooking protein digestibility total phenolic content wild edible plants |
| title | Nutritional properties of raw and cooked Azolla caroliniana Willd., an aquatic wild edible plant |
| title_full | Nutritional properties of raw and cooked Azolla caroliniana Willd., an aquatic wild edible plant |
| title_fullStr | Nutritional properties of raw and cooked Azolla caroliniana Willd., an aquatic wild edible plant |
| title_full_unstemmed | Nutritional properties of raw and cooked Azolla caroliniana Willd., an aquatic wild edible plant |
| title_short | Nutritional properties of raw and cooked Azolla caroliniana Willd., an aquatic wild edible plant |
| title_sort | nutritional properties of raw and cooked azolla caroliniana willd an aquatic wild edible plant |
| topic | boiling natural fermentation pressure cooking protein digestibility total phenolic content wild edible plants |
| url | https://doi.org/10.1002/fsn3.3904 |
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