Fortification of Foodstuffs (Food Material) with Moringa oleifera

摘要: 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 …