Evaluation of Minerals, Vitamin C, beta-carotene, and Antioxidant Activities of the Functional Beverage Developed from Sugarcane, Moringa, and Barley Malt

In the world of nutrition, there is a growing interest in "functional" foods—items that do more than just fill a stomach or provide basic energy. These are foods designed to actively support the body's health, often by delivering specific vitamins, minerals, or natural compounds that help fight off cellular damage. A major focus of this field is finding ways to pack these beneficial nutrients into drinks that are easy to consume and affordable for everyone. The challenge often lies in balancing taste with nutrition; many nutrient-dense plants can be bitter or difficult to drink on their own, while sweet drinks often lack essential vitamins. Researchers are constantly looking for ways to blend local, natural ingredients to create beverages that are both delicious and powerful tools for preventing common health issues like vitamin deficiencies or iron deficiency anemia.

In a study conducted at Hawassa University in Ethiopia, scientists set out to create such a drink by mixing three distinct local resources: sugarcane, the leaves of the Moringa stenopetala tree, and barley malt. Sugarcane is a familiar source of natural sweetness and quick energy. Moringa leaves are known as a nutritional powerhouse, packed with protein, vitamins, and minerals. Barley malt, which is barley that has been sprouted and dried, acts as a natural processing aid that helps break down starches and adds its own set of health-promoting compounds. The researchers wanted to see if they could combine these ingredients in different amounts to create a single, ready-to-drink beverage that would be rich in calcium, iron, zinc, magnesium, vitamin C, and beta-carotene, while also possessing strong antioxidant properties. Antioxidants are natural substances that protect the body's cells from the wear and tear caused by oxidation, a process linked to aging and chronic disease.

To find the best recipe, the team did not guess; they used a systematic approach to test ten different versions of the drink. They started with a base of sugarcane juice and gradually increased the amount of Moringa leaf powder and barley malt, ensuring the total always added up to the full mixture. They prepared fresh sugarcane by peeling, chopping, and roasting it to develop a golden-brown color, then mixed it with the dried Moringa powder and roasted malt dough. This mixture was combined with warm water and left to sit for three days, allowing natural enzymes from the malt to break down the ingredients and release their nutrients. Finally, the liquid was filtered, bottled, and gently heated to preserve it. The team then carefully measured the contents of each of the ten bottles to see how the changing ratios affected the nutritional profile.

The results showed a clear pattern: the more Moringa leaf powder included in the drink, the higher the levels of most essential nutrients. The drink made entirely of sugarcane had the lowest amounts of minerals and vitamins, which is expected since sugarcane is primarily a source of sugar. However, as the researchers added more Moringa, the levels of calcium, magnesium, iron, and zinc rose significantly. The most nutrient-dense version, which contained 70 percent sugarcane and 30 percent Moringa, stood out as the top-performing option. This specific blend (CM10) contained the highest amounts of calcium, reaching 11.73 milligrams per liter, and iron, at 5.75 milligrams per liter. It also held the most zinc and magnesium, making it a robust source of these minerals that are vital for bone health, immune function, and energy production. The study confirmed that this 70-30 blend exhibited superior antioxidant, vitamin C, beta-carotene, and mineral content compared to all other products tested.

Beyond minerals, the study found that the blends with the highest Moringa content were superior in delivering vitamins and protective compounds. The top-performing versions contained the highest level of vitamin C, measuring 12.89 milligrams per liter, and the most beta-carotene, a precursor to vitamin A, at 117.33 micrograms per gram. Beta-carotene is what gives many plants their orange or yellow color and is essential for eye health and immune support. The drinks also showed the highest levels of total phenolics and flavonoids, which are natural plant compounds known for their ability to neutralize harmful free radicals in the body. When tested for their ability to scavenge these free radicals, the drinks with more Moringa performed significantly better. The top-performing blends showed a free-radical scavenging activity of over 86 percent, meaning they were highly effective at neutralizing oxidative stress, compared to just 55.97 percent for the sugarcane-only drink.

The researchers noted that while the process of heating and roasting the ingredients did alter some nutrient levels, the final product remained highly nutritious. The method of letting the mixture sit for three days allowed the enzymes in the malt to work, which helped make the minerals more available for the body to absorb and reduced the presence of anti-nutrients that can block mineral uptake. The study concluded that by simply adjusting the ratio of these three common ingredients, it is possible to create a beverage that is far superior to sugarcane juice alone in terms of nutritional value. The optimal formulations, rich in Moringa, offer a practical, low-cost way to address common nutritional gaps, providing a drink that is not only refreshing but also a genuine source of essential minerals, vitamins, and antioxidants for daily health.