Development of Functional Sorghum-Based Foods Fortified with Protein and Probiotics: A Sustainable Solution for Nutritional Security in South African Communities
Research demonstrates that fermented sorghum blends improve nutrition and probiotic potential in low-income communities, suggesting affordable solutions.
Key Points
Both sorghum-cowpea and sorghum-soya blends showed successful fermentation, improving protein digestibility and safety.
The sorghum-soya blend had a protein content of 26.4%, while the sorghum-cowpea blend provided essential micronutrients like iron and zinc.
Fermentation lowered thickness and improved energy density, making the blends suitable for at-risk populations, including children.
This work supports food sovereignty through local crops, promoting sustainable nutritional solutions for vulnerable communities.