Advancement of Wolffia globosa Supplemented in Plant-Based Milk Yogurt Formulations with High Bio Nutritive Values and Their Bioaccessibility

HistoryThis study aimed to develop a nutritious, antioxidant-rich plant-based yogurt using Wolffia globosa (watermeal) to meet growing consumer demand for plant-based alternatives and the health benefits of antioxidants.The method involved formulating various W. globosa-enriched plant-based yogurts, with Wolffia-based Soybean Yogurt (WSbY-F4) demonstrating the most favorable properties.After 8 hours of fermentation, this preparation exhibited the highest pH (4.45) and lactic acid bacterial count (9.3log CFU/mL).It also contained the greatest total soluble protein level (260mg/g) and trichloroacetic acid-soluble peptides (120mg/g), indicating enhanced protein digestibility.Additionally, WSbY-F4 exhibited the strongest antioxidant activity across five assays (TPC, TFC, DPPH, ABTS, and FRAP) and demonstrated antimicrobial activity, particularly against Escherichia coli (E.coli) (MIC = 62.5µg/mL).These findings validate the feasibility of developing a nutritionally rich, functionally potent, and microbiologically safe plant-based yogurt alternative, contributing to the field of bioactive plant-based functional foods.