Chemical and functional properties of nutrient-dense beverages developed from underutilised crops

Abiodun Famakinwa; Ayakha Ngcoko; Emma Nicholas; Olakunbi Olubi; Oluwafemi Omoniyi  Oguntibeju; Jessy Van  Wyk; Anthony  Obilana

doi:10.14719/pst.2606

Authors

Abiodun Famakinwa Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7535, South Africa https://orcid.org/0000-0002-0904-0610
Ayakha Ngcoko Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7535, South Africa https://orcid.org/0000-0002-6973-7989
Emma Nicholas Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7535, South Africa
Olakunbi Olubi Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7535, South Africa https://orcid.org/0000-0002-5945-327X
Oluwafemi Omoniyi Oguntibeju Department of Biomedical Sciences, Faculty of Health and Wellness Sciences, Cape Peninsula University of Technology, Bellville 7535, Bellville, South Africa https://orcid.org/0000-0002-7299-1128
Jessy Van Wyk Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7535, South Africa https://orcid.org/0000-0003-1885-0321
Anthony Obilana Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7535, South Africa https://orcid.org/0000-0002-7087-8471

DOI:

https://doi.org/10.14719/pst.2606

Keywords:

Bambara groundnut, Sorghum, Moringa oleifera Leaf Powder (MoLP), Fortification, Malting, Fermentation, Techno functional

Abstract

Beverages are typically seen as wholesome snacks that can be included in a daily diet. Despite being part of the regular diet, the majority of these beverages are low in nutrients and high in calories. Worldwide, a variety of industrial processes, raw ingredients and microorganisms are used to manufacture fermented food. Many indigenous or traditional fermented foods and beverages are still prepared today as a form of domestic art. They are created in small businesses, communities and homes. Among the fermented foods that are important to people's diets worldwide are beverages that might have a non-dairy origin. In this study, Moringa oleifera Leaf Powder (MoLP) was used to fortify two beverages, including Amasi (Bambara groundnut) and Mageu (sorghum), at 0% (control), 1% and 5%. After fortifying the fermented and unfermented variations, the beverages' biochemical, chemical and functional properties were analysed. The effects of MoLP (1% and 5%) on the stress, viscosity and torque characteristics of Amasi were significant (p ?0.05). For all of the samples, Amasi and Mageu's values for protein, ash and moisture increased significantly (p ?0.05) due to the inclusion of MoLP. These findings indicate that MoLP-fortified beverages can act as a source of nutrients to address micronutrient deficiencies in children and adults.

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Author Biographies

Ayakha Ngcoko, Department of Food Science and Technology, Cape Peninsula University of Technology, Bellville 7535, South Africa

Oluwafemi Omoniyi Oguntibeju, Department of Biomedical Sciences, Faculty of Health and Wellness Sciences, Cape Peninsula University of Technology, Bellville 7535, Bellville, South Africa

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