Effect of fermentation, malting and ultrasonication on sorghum, mopane worm and Moringa oleifera: improvement in their nutritional, techno-functional and health promoting properties
In this study, all the investigated processes were found to have caused variations in flours' biochemical, nutritional and techno-functional properties. Ultrasonication process was noteworthy to be the most efficient to preserve the nutritional value in sorghum, mopane worm and <i>M. oleifera</i> flours.
Authors
- Tumisi Beiri Jeremiah Molelekoa (ORCID: https://orcid.org/0000-0003-1090-7514)
- John Gieng (ORCID: https://orcid.org/0000-0002-1834-9708)
- Moira Ledbetter (ORCID: https://orcid.org/0000-0002-8009-6529)
- Xi Feng (ORCID: https://orcid.org/0000-0001-7229-3752)
- Mpho Sebabiki Maleke
- Oluwafemi Ayodeji Adebo (ORCID: https://orcid.org/0000-0002-3757-5137)
- Jonathan D. Wilkin (ORCID: https://orcid.org/0000-0001-8272-6865)
Institutions
- University of Johannesburg (ZA)
- San Jose State University (US)
- Abertay University (GB)
Publication Details
- Journal
- Frontiers in Nutrition
- Published
- 2024-10-02
- DOI
- https://doi.org/10.3389/fnut.2024.1469960
- Citations
- 11
- Primary Topic
- Moringa oleifera research and applications
- Type
- article
- Field-Weighted Citation Impact
- 6.60
Funders
- European Commission
- National Research Foundation
- University of Johannesburg