Project: «Research, Development, and Production of Functional Food Products Based on Wolffia Globosa (Mankai)»

Project: «Research, Development, and Production of Functional Food Products Based on Wolffia Globosa (Mankai) to Reduce Biological Age and Age-Related Disease Risks»

Relevance

Wolffia globosa, commonly known as Mankai, is a water plant from the duckweed family with a unique nutritional composition. About 45% of its dry weight consists of protein, including all nine essential amino acids, 35-40% carbohydrates, and 9.5-12% fat (EFSA Journal, 2021).

Mankai is also rich in omega-3 fatty acids, dietary fiber, polyphenols, iron, and multiple micronutrients, including beta-carotene, riboflavin, vitamin B6, and folate. Its total polyphenol content ranges from 382 to 700 mg/100 g (equivalent to gallic acid).

A single Mankai-based shake (equivalent to 20 g of dry substance) provides:

• 18% of the recommended protein intake
• 75% of iron intake
• 60% of folic acid intake
• 21% of vitamin B12 intake (Nutrients, 2020).

Mankai has traditionally been consumed as a vegetable and food supplement in Thailand, Myanmar, and Laos. It became commercially available in Israel and the U.S. after 2022, following the DIRECT PLUS global study. For the first time, evidence-based medicine has begun exploring Mankai's potential in reducing biological age, lowering mortality rates, preventing neurodegenerative brain changes, reducing cardiovascular disease risks, and combating obesity.

Given its simple and scalable cultivation technology, there is significant interest in developing functional foods based on Mankai. The implementation of this project by the "Institute of Innovative and Preventive Medicine" could result in high-potential anti-aging food products.

Project Goal

To develop cultivation technology for Wolffia globosa (Mankai), establish a production line, and create a range of functional food products with geroprotective activity.

Project Objectives

1. Selecting the optimal cultivation technology for Mankai and designing a year-round production facility.
2. Developing a technology for producing Mankai-based functional foods (dry powder, frozen Mankai cubes for smoothies, liquid extract).
3. Manufacturing pilot batches, obtaining patents, licenses, and regulatory approvals.
4. Scaling production of Mankai-based functional food products.
5. Conducting clinical trials.
6. Publishing research findings.