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

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.