Evaluation of the Potential of Watermeal (Wolffia arrhiza L.) as a Plant-based Protein Boost for Rice Seasoning Powder
Watermeal (Wolffia arrhiza L.), known as the smallest aquatic plant in the world, has recently gained attention as a promising plant-based protein source for its high protein content, essential amino acids, minerals, vitamins, and antioxidants. Its rich nutrient profile highlights its potential for use in health-oriented food innovations. This study aimed to investigate the feasibility of incorporating dried watermeal (WM) as a partto enhanced in rice seasoning powder (furikake)to enhance its nutritional value, particularly its protein content. The rice seasoning powders were prepared following a modified standard recipe, which involved heating the seasoning mixture at 90°C, drying at 60°C, cooling, and subsequently blending with either dried seaweed or dried WM before packaging. Five formulations were developed by substituting seaweed with WM at levels of 0%, 3%, 6%, 9%, and 12%, and their physicochemical properties, antioxidant activity, microbial quality, and sensory acceptance were evaluated. The results demonstrated that increasing WM substitution significantly elevated protein, fiber, and mineral contents compared to the control (0% WM). All formulations achieved food safety standards and indicated suitability for extended storage. However, higher WM levels led to notable changes in appearance, aroma, taste, and texture. Among the tested formulations, WM-3 (3% WM) achieved the most desirable balance between nutritional enhancement and consumer acceptability across all sensory attributes. Antioxidant activity was reduced in WM-substituted samples, likely due to thermal and processing effects that influenced the stability of bioactive compounds. Overall, the findings confirm that WM can serve as a functional ingredient that effectively enriches the nutritional profile of furikake without compromising food safety or overall consumer acceptance when used at low substitution levels. The incorporation of WM presents an opportunity to develop plant-based, nutrient-dense seasoning products that align with current market trends toward sustainable and health-oriented diets. Key words: Watermeal, Wolffia arrhiza, Furikake, Plant-Based Protein, Functional Food