Nutritional Value and Consumer Acceptance of Non-Alcoholic Cereal-Based Beverages in Sub-Saharan Africa: A Review of Fortification, Supplementation, and Processing Innovations

Current Research in Nutrition and Food Science Journal, Journal Year: 2025, Volume and Issue: 13(1), P. 01 - 23

Published: March 25, 2025

Background: Non-alcoholic cereal-based beverages (NACBs) are important to the cultural traditions of sub-Saharan Africa (SSA), as each region uses locally grown cereals create unique beverages. However, they often seen inferior dairy products due their lower protein content (1-3%) and lysine levels (0.18-3.38%), compared dairy, which contains 3-4% 7.50-8.20% lysine, along with presence anti-nutrients. Objectives: This review reveals recent advancements in food fortification, supplementation, processing innovations that enhance nutritional value these while addressing sensory characteristics influence consumer preferences. Methods: An overview literature analysis from past decade (2015-2024) was conducted on supplementation fortification techniques, methods, health benefits NACBs highlighting significance production processes. Additionally, highlights techniques’ potential health, economic, social advantages. Results: While can significantly profile NACBs, may also alter taste, potentially leading decreased acceptance. For example, NACB, 5% whole moringa, scored 4.33 versus 7.62 for control Conclusions: There is a pressing need ongoing research identify effective fortificants supplements improve taste without compromising benefits. Enhancing appeal fortified address nutrient deficiencies positively public economic participation SSA. Overall, efforts hold significant promise improving well-being populations across region.

Language: Английский

Effect of Ginger and Garlic Inclusion on the Performance of Lactobacillus plantarum in Maize (Zea mays l.) Fermentation into Ogi

Published: March 22, 2024

Maize grains undergo different indigenous processes involving various microbes (Lactic acid bacteria and yeasts) in order to be converted into intermediate finished products during the process of fermentation. This study was conducted evaluate effect ginger garlic inclusion on performance Lactobacillus plantarum as a single starter fermentation maize ogi. Ginger powders were prepared added ogi slurry at percentages follows: M100 (100% ogi), MGG90 (90% + 5% ginger+ garlic), MGG80 (80% 15% MGG70 (70% 25% which subsequently fermented, dried flour then packaged zip-lock bags. The total viable miicrobial count, pH titratable acidity carried out samples fermentation, while proximate composition, mineral content, antioxidant properties, functional pasting colour analysis sensory parameters analyzed using standard methods. results showed corresponding decrease spiced increased 48 h revealed that had high protein content (20.12 ± 0.60% for MGG80), fiber (1.11 0.09 % MGG70), fat (7.15 0.012% MGG70) ash (0.505 0.008% MGG70). Minerals like calcium, potassium, sodium, phosphorous, iron zinc present all samples. properties with addition garlic. bulk density ranged from (0.55- 0.667 g/ml) sample recorded highest swelling capacity. Pasting varying peak viscosity, breakdown setback values. Sensory most preferred sample. established positively influenced leading alterations microbial dynamics improvements nutritional

Language: Английский