Moringa oleifera leaf and seed

This book delves into the nutritional value of three plants: sorghum, Bambara groundnut, and Moringa oleifera. It explores the potential use of cutting-edge technologies such as pulse electric field and ultrasonication to extract bioactive compounds from these plants. Sorghum and Bambara groundnut are already known to be high in nutrients, while Moringa oleifera offers even more nutritional advantages and adds nutritional and antioxidant values to sorghum and Bambara groundnut through fortification. The book examines how these components can be incorporated into food systems, with fermentation and malting being emphasized. It provides a detailed explanation of how bioactive compounds can be extracted from Moringa oleifera using pulsed electric fields and ultrasonication. Throughout the book, the importance of more research is highlighted to fully realize the potential for improved nutrition and food security. The book also emphasizes the role that sorghum, Bambara groundnut, and Moringa oleifera can play in addressing nutritional challenges and illuminates the transformative potential of these plants. The book examines how complex fermentation and malting processes can improve sorghum’s nutritional profile and highlights the health benefits of legumes. The investigation reveals the varied and advantageous nature of Bambara groundnut and Sorghum metabolites. Finally, the book concludes with a call for more research 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.

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