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

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' 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.