Lactic acid-fermented Moringa oleifera seed–cassava beverage: chemical composition, in vitro antioxidant activity, and dietary contribution

Fermented beverages made from cassava — a starchy root crop widely eaten across Africa and parts of Asia — can be significantly improved nutritionally by blending in moringa seed powder before fermentation. Researchers developed three versions of a moringa seed–cassava beverage, substituting 15%, 25%, or 35% of the cassava flour with moringa seed powder, then fermenting the mixture for 24 hours using lactic acid bacteria. The 25% substitution level emerged as the most practical formulation: it could supply school-aged children (aged 4–13) with up to 45.6% of their daily protein needs, 30.7% of their iron needs, and 33.0% of their zinc needs from a single beverage. Protein content across the formulations ranged from 2.43 g per 100 g in the base cassava drink to 28.73 g per 100 g at the highest moringa inclusion level — a dramatic increase. Fermentation played an important role beyond flavour development: it reduced antinutritional compounds such as phytates, tannins, and oxalates, which normally block the body from absorbing minerals. Higher moringa content also improved antioxidant activity and how well the body can digest the protein. The catch is palatability — the 35% moringa version scored lower on taste tests, largely because of increased sourness. The 15% version was most liked by tasters, but the 25% version struck the best overall balance between nutrition, antioxidant benefit, and acceptability. For populations where protein and micronutrient deficiency is common — particularly among children — this type of fermented functional beverage represents a practical, low-cost dietary strategy worth further investigation.