Fortification of Foodstuffs (Food Material) with Moringa oleifera | Book Publisher International

This book examines sorghum, Bambara groundnut, and Moringa oleifera. It explores the nutritional value of these plants and the possible use of cutting-edge technologies such as pulse electric field and ultrasonication to extract bioactive compounds from these plants. While staples like sorghum and Bambara groundnut are high in nutrients, Moringa oleifera is notable for having numerous nutritional advantages and provides additional nutritional and antioxidant values to sorghum and Bambaras through fortification. The incorporation of these components into food systems is examined, emphasising the use of fermentation and malting. A detailed explanation of extracting bioactive compounds from Moringa oleifera using pulsed electric fields and ultrasonication is provided. The book consistently highlight the significance of additional investigation to fully realise the potential for improved nutrition and food security. This book also highlights the role that sorghum, Bambara groundnut, and Moringa oleifera play in addressing nutritional challenges while illuminating the transformative potential of these plants. The ability of the complex fermentation and malting processes to improve sorghum's nutritional profile is examined. Furthermore, the benefits of legumes for health are emphasised. The investigation reveals the varied and advantageous nature of Bambara groundnut and Sorghum metabolites. The book end with a call for more study and creativity, acknowledging the importance of pulsed electric fields and ultrasonication in the extraction of bioactive compounds.

Author(s) Details:

Abiodun Olukemi Famakinwa,
Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville 7535, Cape Town, South Africa.

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

Victoria Jideani,
Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville 7535, Cape Town, South Africa.

Jessy Van Wyk,
Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville 7535, Cape Town, South Africa.

Anthony Olusegun Obilana,
Department of Food Science and Technology, Faculty of Applied Sciences, Cape Peninsula University of Technology, Bellville 7535, Cape Town, South Africa.

Please see the link here: https://stm.bookpi.org/FFFMMO/article/view/13154