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

Abstract

Introduction The increasing demand for plant-based functional foods has stimulated interest in enhancing staple foods with nutrient-dense plant ingredients. This study developed a novel fermented Moringa oleifera seed–cassava beverage (MOSCAB) and evaluated its nutritional quality, bioactivity, and sensory acceptability. Methods Cassava flour was substituted with 15% (T15), 25% (T25), and 35% (T35) moringa seed powder and fermented for 24 h using lactic acid bacteria. Nutritional composition, antioxidant activity, antinutritional factors, protein digestibility, sensory acceptability, and potential dietary contributions were evaluated. Results Moringa seed incorporation significantly increased protein (2.43–28.73 g/100 g), fiber (2.09–4.87 g/100 g), ash (1.28–3.93 g/100 g), and micronutrient contents, particularly calcium, iron, zinc, and B-group vitamins. Fermentation reduced (p < 0.05) phytate, tannin, and oxalate levels, with greater reductions observed at higher moringa inclusion levels. Antioxidant activity (DPPH, FRAP, and TAC) and in vitro protein digestibility increased with increasing moringa content, with the highest values recorded for T35. Sensory evaluation indicated that T15 had the highest overall acceptability score (6.45), whereas T35 was less preferred due to increased sourness. However, nutrient intake modelling showed that T25 could substantially contribute up to 45.6%, 30.7%, and 33.0% of the recommended daily intakes of protein, iron, and zinc, respectively, for school-aged children (4–13 years). Comparative evaluation revealed that among the formulations evaluated, T25 provided the most favorable balance between nutritional quality, bioactivity, and sensory acceptability. Conclusion These findings highlight the potential of fermented Moringa oleifera seed–cassava beverage as a functional beverage for improving protein and micronutrient intake in vulnerable populations.