Fortification of Foodstuffs (Food Material) with Moringa oleifera

This book examines the significance of sorghum grain and Bambara groundnut in the agricultural landscapes of sub-Saharan Africa and beyond. It aims to highlight their versatile uses in cooking, their nutritional benefits, and their complex composition. Additionally, it explores the potential synergies between these staple crops and Moringa oleifera protein, a substance known as the “Tree of Life” or miracle plant. Moringa oleifera grows well in tropical regions and its impressive nutritional properties make it a promising addition to sorghum and Bambara groundnut-based foods and beverages. In this thorough overview, we explore the potential applications of sorghum grain, Bambara groundnut, and Moringa oleifera protein in terms of nutrition and food security. We also delve into the realm of advanced technologies like ultrasonication and pulse electric field, which offer innovative ways to extract bioactive compounds, particularly protein, from Moringa oleifera leaves and seeds. However, while we uncover the many benefits of these crops and technologies, it is important to consider the challenges and limitations that may arise. The transformative potential of these crops—from being viewed as lowly, low-value foods to emerging as powerful sources of high-value, health-promoting sustenance for humanity—is something we emphasize as we work to close these knowledge gaps. In order to navigate the complex terrain of food science, nutrition, and sustainable agriculture, this review acts as a compass. Our goal is that it will not only shed light but also serve as inspiration for more research and projects aimed at ensuring and promoting the welfare of communities everywhere.