ArticleFrontiers in microbiology2025
Techno-functional, nutritional, and health-promoting properties enhancement of mopane worm and orange-fleshed sweet potato flour blends via ultrasonication and controlled fermentation.
Article in Frontiers in microbiology, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
This study investigated the impact of fermentation and ultrasonication on biochemical, nutritional, and health-promoting properties of mopane worm (MP) and orange-fleshed sweet potato (OFSP) flours, followed by nutritional, health-promoting, pasting, and thermal properties of their subsequent blends, derived from three MP: OFSP blending ratios (60:40, 55:45, and 45:55) for each processing technique. Respective flour was fermented using starter culture (mesophilic lactic acid bacteria) for 48 h at 35 °C and ultrasonicated at 500 W, 20 kHz for 5 min. Both processes significantly reduced pH and increased the total titratable acids (TTA) of all flours. Increments in protein, ash, and total flavonoid content (TFC) were observed in all fermented flours, while ultrasonicated flours exhibited elevated fiber and total phenolic content (TPC). Unlike ultrasonication, fermentation reduced the 2,2-Azinobis (3-ethyl-Benzothiazoline-6-sulfonic acid) (ABTS) of all flours. After blending processed MP and OFSP flours, there were beneficial modifications in the
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