Work

Ultrasound-treated moringa leaf powder enhances nutritional quality and phytochemical properties of fermented finger millet–Bambara groundnut flour blends

Year: 2026

Type: article

Abstract: This study investigated the impact of ultrasonicated Moringa oleifera leaf powder (UMOLP) incorporation on the various food properties of fermented finger millet-Bambara groundnut flour (FFM-FBGN). Two groups (A and B) of composite flour were formulated, with the A-group and B-group composite flours having FFM and FBGN as their control samples, respectively. The protein, fibre, and ash contents after the addition of UMOLP to the A-group composite flour ranged from 8.81% to 11.40%, 3.08%–3.80%, and 2.13%–2.75%. In the B-group composite flour, the protein, fibre, and ash contents after the addition of UMOLP ranged from 13.60% to 16.46%, 5.40%–6.30%, and 2.73%–3.64%, respectively. The phytochemicals and antioxidant activity increased significantly as the levels of UMOLP increased in both groups of composite flours. Overall, the B6% composite flour, containing 70% FBGN, 24% FFM, and 6% UMOLP, exhibited superior nutritional quality (protein, fibre, and ash) and health-promoting compounds (total phenolic and flavonoid contents), making it a better option for use in food products to address the issues of malnutrition and non-communicable diseases.

Source: Frontiers in Food Science and Technology

DOI: 10.3389/frfst.2026.1731514

Authors: Masala Mudau, Oluwafemi Ayodeji Adebo

Institution: University of Johannesburg

Language: English

Topic: Moringa oleifera research and applications

Subfield: Plant Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production, Good health and well-being

Open Access status: gold

Estimated APC paid: $2,353