Nutritional quality, phenolic profile, and starch digestibility of instant porridge made from blends of conventional and novel processed Bambara groundnut, finger millet, and <i>Moringa oleifera</i> leaf powder

Abstract The pursuit of sustainable, nutrient-dense, and functional foods has sparked interest in utilising underutilised African crops through novel processing methods. This study aimed to develop instant porridge from blends of fermented Bambara groundnut (Vigna subterranea) (FBGN) and finger millet (Eleusine coracana) (FFM), as well as ultrasound-treated Moringa oleifera leaf powder (UMOLP). The combination of fermentation and ultrasound considerably improved the nutritional quality and antioxidant properties of the instant porridge. The protein, ash, fibre, RS, and SDS content for instant porridge increased from 18.80 to 20.60%, 2.18 to 3.14%, 2.88 to 3.26%, 7.17 to 9.62 g/100g, and 11.47 to 13.98 g/100g, respectively, Additionally, the functional and therapeutic potential of these food products was displayed by the increment of in phytochemicals (total flavonoid and phenolic contents). The levels of flavonoids (quercetin and luteolin) and phenolic acids (gallic acid, p-coumaric acid, trans-ferulic acid, apigenin, and sinapic acid) in the instant porridge were both improved following fermentation and ultrasound treatment. These improvements demonstrate that these food products have the potential to help combat both non-communicable diseases and malnutrition. They also emphasise the importance of combining indigenous crops with modern technologies to develop convenient, health-promoting, and customizable foods. This study offers a foundation for encouraging innovation in functional food design, addressing nutrient inadequacies, and advancing food security.