Maleke Mpho Sebabiki, Adebo Oluwafemi Ayodeji, Wilkin Jonathan, Ledbetter Moira, Feng Xi, Gieng John, Molelekoa Tumisi Beiri Jeremiah
Centre for Innovative Food Research (CIFR), Department of Biotechnology and Food Technology, Faculty of Science, University of Johannesburg, Doornfontein, Johannesburg, South Africa.
Division of Engineering and Food Science, School of Applied Sciences, Abertay University, Dundee, United Kingdom.
Front Nutr. 2024 Oct 2;11:1469960. doi: 10.3389/fnut.2024.1469960. eCollection 2024.
Food processing offers various benefits that contribute to food nutrition, food security and convenience. This study investigated the effect of three different processes (fermentation, malting and ultrasonication) on the nutritional, techno-functional and health-promoting properties of sorghum, mopane worm and
The fermented and malted flours were prepared at 35°C for 48 h, and for ultrasonication, samples were subjected to 10 min at 4°C with amplitudes of 40-70 Hz. The biochemical, nutritional quality and techno-functional properties of the obtained flours were analysed using standard procedures.
Fermentation resulted in significantly lower pH and higher titratable acidity in sorghum and mopane worm (4.32 and 4.76; 0.24 and 0.69% lactic acid, respectively), and malting resulted in higher total phenolic content and total flavonoid content in sorghum (3.23 mg GAE/g and 3.05 mg QE/g). Ultrasonication resulted in higher protein and fibre in raw sorghum flour (13.38 and 4.53%) and mopane worm (56.24 and 11.74%) while raw moringa had the highest protein (30.68%). Biomodification by fermentation in sorghum led to higher water and oil holding capacity and increased dispersibility in the ultrasonicated samples. Ultrasonication of mopane worms led to higher water holding capacity, oil holding capacity and dispersibility. Lightness was found to be significantly higher in the fermented samples in sorghum and mopane worm. Raw moringa had the greatest lightness compared to the ultrasonicated moringa. Moringa had the most redness and browning index among all samples.
In this study, all the investigated processes were found to have caused variations in flours' biochemical, nutritional and techno-functional properties. Ultrasonication process was noteworthy to be the most efficient to preserve the nutritional value in sorghum, mopane worm and flours.
食品加工具有多种益处，有助于食品营养、食品安全和便利性。本研究调查了三种不同工艺（发酵、发芽和超声处理）对高粱、 mopane 虫和辣木面粉的营养、技术功能和健康促进特性的影响。
发酵面粉和发芽面粉在 35°C 下制备 48 小时，超声处理时，样品在 4°C 下以 40 - 70 Hz 的振幅处理 10 分钟。使用标准程序分析所得面粉的生化、营养质量和技术功能特性。
发酵导致高粱和 mopane 虫的 pH 值显著降低，可滴定酸度升高（分别为 4.32 和 4.76；乳酸含量分别为 0.24% 和 0.69%），发芽使高粱中的总酚含量和总黄酮含量升高（分别为 3.23 mg GAE/g 和 3.05 mg QE/g）。超声处理使生高粱面粉（13.38% 和 4.53%）和 mopane 虫（56.24% 和 11.74%）中的蛋白质和纤维含量升高，而生辣木的蛋白质含量最高（30.68%）。高粱发酵生物改性导致超声处理样品的持水能力和持油能力更高，分散性增加。mopane 虫超声处理导致持水能力、持油能力和分散性更高。发现高粱和 mopane 虫发酵样品的亮度显著更高。与生辣木超声处理相比，生辣木的亮度最高。在所有样品中，辣木的红色度和褐变指数最高。
在本研究中，发现所有研究的工艺都导致了面粉生化、营养和技术功能特性的变化。超声处理工艺值得注意的是，它是在高粱、mopane 虫和辣木面粉中保留营养价值最有效的方法。
