Asian Food Science Journal

Use of a Commercial Yoghurt Starter Culture in the Production of Motsena, a Fermented Non-alcoholic Sorghum-Maize Gruel from Botswana

Bogaufi Thomas, Pius Emesu, Tshegofatso Wame Mangope, Bonno Sekwati-Monang — Thu, 23 Jul 2026 00:00:00 +0000

Motsena is a fermented, non-alcoholic cereal gruel traditionally prepared in Botswana from a mixture of leftover sorghum and maize porridges. Because leftover food is used as the fermentation substrate, the product is prone to spoilage and quality variability. The objective of the study was to investigate the feasibility of using a commercial dairy starter culture to improve product quality compared with the traditional product. Two batches of cultured motsena were prepared, whereas four independent samples of traditionally prepared motsena were obtained from two villages in Central Botswana, where it is commonly produced and consumed. Lactic acid bacteria (LAB), yeasts and coliforms were enumerated, while pH and total titratable acidity were measured for both products and compared statistically using pairwise Student’s t-tests. The mean pH of cultured motsena was 4.06, while traditional motsena had a significantly higher mean pH of 4.81 at P = .05. Cultured motsena was significantly less acidic, with a mean titratable acidity of 0.36% compared with 0.46% for traditional motsena. Cultured motsena supported a significantly higher LAB population of 6.82 log₁₀ CFU/mL compared with 6.12 log₁₀ CFU/mL in traditional motsena, and it had a significantly lower yeast population of 4.52 log₁₀ CFU/mL compared with 6.08 log₁₀ CFU/mL in traditional motsena. Total coliforms were nevertheless detected at 4.48 log₁₀ CFU/mL in cultured motsena and 6.43 log₁₀ CFU/mL in traditional motsena; the difference was statistically significant at P = .05, indicating that use of the starter culture alone was insufficient to ensure the safety of motsena. Nevertheless, because the yoghurt starter culture produced motsena with significantly higher LAB and lower yeast counts than the traditional product, it may have potential to improve the microbial quality of motsena. The process should be optimised to increase final acidity, further lower the final pH, reduce the yeast population and eliminate coliforms as target control variables

Valorisation of Market Food Waste for Sustainable Polyhydroxyalkanoate Production: A Critical Review of Feedstock Variability, Bioprocess Integration and Scale-Up

U. Divyashree, M. Deepa, P. Karthika — Tue, 25 Aug 2026 00:00:00 +0000

Market food waste is a concentrated, spatially identifiable stream of discarded fruits, vegetables and other perishables generated at wholesale and retail food markets. Its high moisture content, rapid degradability and variable carbohydrate composition create disposal problems but also provide a renewable carbon source for polyhydroxyalkanoate (PHA) production. This critical narrative review evaluates the evidence for converting market food waste to PHA, with particular attention to the acidogenic fermentation-volatilised fatty acid (VFA) route, microbial selection, polymer recovery, scale-up and sustainability. The literature shows that direct, fully integrated demonstrations using genuine market waste remain scarce. Stronger evidence exists for individual links in the chain: market vegetable and fruit wastes rapidly generate VFA-rich leachates; mixed food waste, organic municipal waste and food-industry residues can support PHA accumulation; and feast-famine mixed microbial cultures can operate without sterilised substrates. Pure cultures, especially Cupriavidus necator, can achieve high intracellular storage when waste-derived carbon is sufficiently clarified and appropriately dosed, whereas mixed microbial cultures reduce sterility requirements but introduce ecological and product-composition variability. The critical interface is not PHA biosynthesis alone but upstream control of hydrolysis and acidogenesis, because VFA concentration and acid spectrum govern inhibition, carbon conversion and the 3-hydroxybutyrate/3-hydroxyvalerate balance. Downstream stabilisation and extraction can also erase upstream gains by lowering molecular weight or increasing solvent, energy and chemical demand. Market-waste valorisation therefore cannot be assumed to be sustainable merely because the feedstock is discarded. The strongest deployment case is a source-segregated, short-haul biorefinery that prioritises prevention and edible redistribution, converts unavoidable residues to VFAs, directs selected carbon to PHA, and valorises residual solids and process liquors. Future work should prioritise market-specific seasonal campaigns, continuous pilot validation, contaminant tracking, harmonised mass balances, polymer-quality endpoints, and integrated techno-economic and life-cycle assessment.

Development of an Iron and Protein-Enriched Oats Mix for Nutritional Improvement

Tue, 21 Jul 2026 00:00:00 +0000

Iron deficiency and protein-energy malnutrition continue to be major public health concerns, particularly among children, adolescents, pregnant women, and other nutritionally vulnerable populations. The present study was undertaken to develop and evaluate an iron and protein-enriched ready-to-cook oats mix using natural food ingredients. Five formulations (T₀–T₄) were prepared by incorporating varying proportions of soybean flour and dry dates powder into rolled oats, while roasted Bengal gram flour, flaxseed powder, skim milk powder, cardamom powder, and cinnamon powder were maintained at predetermined levels. The developed formulations were analysed for proximate composition, iron content, functional properties, sensory attributes, microbiological quality, and storage stability following standard AOAC International (2023) procedures. Sensory evaluation was conducted by a panel of 30 semi-trained members using a nine-point hedonic scale, while microbiological analyses included Total Plate Count, Yeast and Mould Count, and Coliform Count. Statistical analysis was performed using one-way ANOVA followed by Duncan's Multiple Range Test (DMRT) at a significance level of p < 0.05. The results revealed that incorporation of soybean flour and dry dates powder significantly (p < 0.05) enhanced the protein, iron, crude fibre, ash, and energy contents of the oats mix while reducing carbohydrate content. Among the developed formulations, T₃ exhibited the highest overall sensory acceptability (8.76 ± 0.05), along with an improved nutritional profile containing 23.84 ± 0.28% protein, 11.48 ± 0.17 mg/100 g iron, 9.36 ± 0.14% crude fibre, and 412.76 ± 2.15 kcal/100 g. Functional properties such as water absorption capacity, oil absorption capacity, swelling capacity and dispersibility also improved with increasing incorporation of the enrichment ingredients. Microbiological evaluation confirmed that all formulations were within permissible safety limits throughout 90 days of storage, with no detectable coliforms. The study concluded that the optimised oats mix is a nutritionally superior, shelf-stable, and consumer-acceptable functional food that has considerable potential for improving dietary protein and iron intake and may serve as an affordable supplementary food for combating protein-energy malnutrition and iron deficiency.

Food Safety Knowledge, Attitudes and Microbiological Contamination in Ready-to-eat Vegetable Salads Sold on the Streets of Maputo, the Capital of Mozambique

Glória Alberto Manhique — Wed, 22 Jul 2026 00:00:00 +0000

Street food vending in urban centres is important because it provides low-income urban residents with an affordable and accessible food option. However, inadequate hygiene during preparation and sale can contribute to foodborne illness. This study evaluated food safety knowledge and attitudes among food handlers and investigated Enterobacteriaceae contamination on handlers’ hands and in ready-to-eat vegetable salads sold in Maputo City, Mozambique. A total of 110 vendors selling ready-to-eat salads were randomly selected from different street-food vending sites in Maputo municipality. Data on demographic characteristics, food safety knowledge and attitudes were collected using a structured questionnaire administered through face-to-face interviews. Ready-to-eat salad and hand-swab samples were analysed using the ISO 21528-2 standard method for Enterobacteriaceae, and isolated microorganisms were further identified by matrix-assisted laser desorption ionisation-time of flight mass spectrometry (MALDI-TOF-MS). Most respondents were female, younger than 35 years and had never received food safety training. A large proportion of food handlers had insufficient food safety knowledge, particularly regarding cross-contamination, temperature control and foodborne pathogens. In contrast, most vendors showed adequate knowledge of personal hygiene practices, including the need to wash hands before food preparation, after using the toilet, and after touching garbage or raw meat. The mean Enterobacteriaceae counts in ready-to-eat salads and on vendors’ hands were 4.23 ± 0.78 log CFU/g and 3.14 ± 0.74 log CFU/cm², respectively. Generic Escherichia coli was detected in only one hand sample. A significant positive correlation (P < 0.05) was observed among food safety knowledge, attitudes and indicator microorganism results.

Development and Nutritional Characterization of a Plant-based Ketogenic Soup Enriched with Sunflower (Helianthus annuus L.) and Sesame Seeds (Sesamum indicum L.)

Yogita Rahul Mirajkar, Pravin Kumar Dinkar Patil, Akshaya Kumar Sahoo — Sat, 25 Jul 2026 00:00:00 +0000

The primary objective of the present study was to formulate and test a plant-based ketogenic soup using sunflower and sesame seeds as the primary fat sources. Five formulations were created with varying ratios of these seeds, and a standard cream of vegetable soup was used as a control. Sensory evaluation (9-point hedonic scale) revealed that colour, flavour, taste, consistency, and overall acceptability were highest for KS A. The proximate analysis of the ketogenic soups showed higher protein content (8.96-10.46%), fat content (51.02-54.42%), fibre content (2.63-3.45%), and energy content (542.18-569.50 kcal) than the control, whereas carbohydrate content was significantly lower (10.24-11.41%). Colour measurements indicated good visual quality, with moderate differences from the control sample. The optimised formulation, KS A, was selected based on sensory, colour, and nutritional evaluations. The optimised formulation had a fat-to-carbohydrate and protein ratio of ~2.73:1, which falls within the range recommended for a ketogenic diet. The use of sunflower and sesame seeds as alternatives to traditional animal-derived ketogenic ingredients enabled the formulation to be suitable for plant-based diets. KS A was analysed for minerals, and essential minerals were identified, enhancing its nutritional profile. The microbiological evaluation showed low total plate counts and yeast and mould counts, while coliforms and Escherichia coli were absent, indicating satisfactory microbiological quality and hygienic processing conditions. The results indicate that the developed ketogenic soup has good sensory characteristics, a high-fat, low-carbohydrate nutritional composition, and acceptable safety features. Thus, KS A shows potential as a functional plant-based ketogenic food. Shelf-life and storage stability studies are recommended to support commercial development.

Factors Associated with Recommended Nutritional Practices among Pregnant and Lactating Women in Rural Communities of Moyamba District, Sierra Leone

Sylvia Kercher Bangura, Marion Macortho Maltina Sesay — Wed, 29 Jul 2026 00:00:00 +0000

Background: Maternal malnutrition remains a major public health challenge in Sierra Leone, particularly in rural communities where poverty, food insecurity, and inadequate access to health services negatively affect maternal dietary practices and health outcomes.

Aim: This study aimed to determine the factors associated with the uptake of recommended nutritional practices among pregnant and lactating women in rural communities of Moyamba District, Sierra Leone.

Methodology: A community-based quasi-experimental study was conducted between June and December 2025 among 266 pregnant women and lactating mothers selected using a multistage sampling technique. Data were collected using pretested interviewer-administered questionnaires covering socio-demographic characteristics, maternal health service utilisation, nutrition education exposure, food security status, cultural beliefs, and nutritional practices. Dietary diversity was assessed using the Minimum Dietary Diversity for Women indicator based on a 24-hour dietary recall. Data were analysed using SPSS version 27, with descriptive statistics, chi-square tests, and multivariable logistic regression analysis conducted at a 5% level of significance.

Results: Overall, 64.3% of respondents demonstrated good uptake of recommended nutritional practices. Regular attendance at antenatal and postnatal care services was the strongest predictor of good nutritional practices (AOR = 3.10; 95% CI: 1.62–5.94; p = 0.001). Other significant positive predictors included spousal support (AOR = 2.85; p = 0.004), participation in community nutrition activities (AOR = 2.40; p = 0.004), exposure to nutrition education (AOR = 2.18; p = 0.010), and access to health information (AOR = 1.96; p = 0.021). Household food insecurity (AOR = 0.52; p = 0.006), cultural food taboos (AOR = 0.61; p = 0.021), and large household size (AOR = 0.70; p = 0.034) significantly reduced the likelihood of adopting recommended nutritional practices.

Conclusion: Uptake of recommended nutritional practices among pregnant and lactating women in Moyamba District was significantly influenced by maternal health service utilisation, nutrition education exposure, community participation, access to health information, and spousal support, while food insecurity and sociocultural constraints remained major barriers. Integrated interventions addressing both behavioural and socioeconomic determinants are required to improve maternal nutrition outcomes in rural Sierra Leone.

Effect of Carrot Flour Substitution on the Mineral, Carotenoid and Antioxidant Properties of Wheat-Carrot Composite Cookies, Sweetened with Sorbitol

Sinmisola Gift Obigbemi, Ezekiel. T. Otunola, Kazeem Kolapo Salam — Thu, 13 Aug 2026 00:00:00 +0000

The growing prevalence of micronutrient deficiencies and diet-related chronic diseases has intensified interest in functional foods formulated from plant-based ingredients. This study investigated the effect of carrot flour substitution on the mineral, carotenoid, and antioxidant properties of wheat–carrot composite cookies sweetened with sorbitol. Composite flour blends were prepared by substituting wheat flour with carrot flour at 0, 10, 20, 30, 40 and 50% levels. Cookies were produced using the creaming method, and their functional, pasting, physical, proximate, mineral, vitamin, carotenoid and antioxidant properties were analysed using standard procedures. The results showed that carrot flour significantly improved water absorption capacity (2.07–3.07 ml/g), oil absorption capacity (1.42–1.73 ml/g), and solubility index (7.32–9.54%). Pasting parameters generally decreased with increasing substitution, indicating reduced starch gelatinisation and improved thermal stability. Mineral contents (potassium, calcium, phosphorus, and magnesium) increased significantly, with potassium rising from 158.38 to 221.32 mg/100 g. Antioxidant activity improved markedly, with DPPH scavenging activity increasing from 23.13% to 63.05%. Carrot flour also increased the measured vitamin and carotenoid contents of the cookies. The sensory evaluation identified 20% carrot flour substitution as providing the best balance between nutritional improvement and acceptability. The findings indicate that carrot flour can improve the nutritional and antioxidant quality of cookies within a sorbitol-sweetened formulation.

Physical Characteristics and Nutritional Quality of Frozen Avocado (Persea americana) Pulp during Storage

S. Saiful Bahri, H. Hasri, A. B. Muhammad Shafeq — Fri, 14 Aug 2026 00:00:00 +0000

Avocados are well known for their rich flavour, creamy texture and promising health benefits. Many promising products can be developed from avocado pulp. The study was conducted to evaluate the physical characteristics and nutritional information of frozen avocado pulp during storage. The frozen avocado pulp was evaluated at 6-month intervals for proximate composition, total sugar, total sodium, soluble and insoluble fibre, and dietary fat (polyunsaturated, monounsaturated and saturated fat). Changes in pH, total soluble solids, viscosity and colour properties were also evaluated. Little variation in pH and total soluble solids (TSS) was observed from 6 months to the end of the storage study. Total sugar was positively correlated with TSS, with total sugar decreasing from 2g/100g at 0 months and not being detected from 6 to 12 months of storage. Hass avocado contains about 160 kcal/100g, while our findings were significantly lower than those for Hass avocado (87.3 kcal/100g). Avocado calories come mostly from its high fat content. The variety studied (QAV1) can be considered a lower-calorie avocado compared with the Hass variety. Pre-treatment with 0.2% sodium metabisulphite and 0.2% ascorbic acid, followed by blast freezing and frozen storage, preserved the avocado pulp without jeopardising its physical and nutritional values during the storage period.

Development and Quality Assessment of a Natural Pineapple-based Isotonic Drink

Fri, 21 Aug 2026 00:00:00 +0000

The increasing demand for natural isotonic beverages has driven the utilisation of fruit-based raw materials with added functional benefits. The study developed and evaluated five pineapple-based isotonic beverage formulations containing pineapple (Ananas comosus) juice, sucrose, coconut water, citric acid, carboxymethyl cellulose, and controlled levels of colourant, flavour, and sodium metabisulfite. Osmolality, antioxidant capacity, total phenolic content, and sensory acceptability were assessed. Samples were analysed in triplicate for osmolality and antioxidant-related measurements, and sensory responses were obtained using a 9-point hedonic scale. Osmolality ranged from 268.00 to 596.00 mOsm/kg. F1 recorded 272.50 ± 13.44 mOsm/kg, while F3 recorded 268.00 ± 13.44 mOsm/kg, slightly below the manuscript’s stated target range; F2 and F5 exceeded that range, and F4 was at its upper limit. F1 and F3 each showed DPPH radical scavenging activity of 82.08 ± 0.24%, FRAP values of 110.40 ± 0.85 mg FeSO₄ equivalents/100 g, and total phenolic content of 147.43 ± 1.59 mg GAE/100 g. F4 and F5 showed higher FRAP and total phenolic content values but also had higher osmolality. Sensory evaluation with 40 semi-trained panellists indicated that F5 received the highest scores for colour, aroma, taste, carbonation perception, and overall acceptability, although it also had the highest osmolality. These findings show a formulation-dependent trade-off between physicochemical suitability, measured antioxidant characteristics, and sensory acceptance. Under the conditions of this study, F1 and F3 provided the most favourable combination of lower osmolality and antioxidant activity, while sensory preference alone favoured F5.

Evaluation of Antimicrobial and Antioxidant Properties in Green Synthesized Zinc Oxide Nanoparticles Using Morama (Tylosema esculentum) Seed Coat Extract

Fri, 21 Aug 2026 00:00:00 +0000

This study explores the green synthesis of zinc oxide (ZnO) nanoparticles using a seed coat extract of morama (Tylosema esculentum), an underutilised leguminous oilseed indigenous to the Kalahari Desert. Green synthesis is a method that utilises biological entities such as plant extracts, offering a sustainable alternative to conventional chemical methods. The qualitative phytochemical screening of the morama seed coat in this study confirmed the presence of bioactive compounds such as saponins, tannins, terpenoids and flavonoids, which facilitate the encapsulation of ZnO nanoparticles and influence their stability. The synthesis process involved boiling the seed coat extract, followed by its reaction with a zinc nitrate precursor and pH adjustment to produce ZnO nanoparticles. The synthesised ZnO nanoparticles were characterised using UV-Vis spectroscopy, which showed peaks at 369 and 373 nm at different concentrations. Further characterisation of ZnO nanoparticles was performed using FT-IR spectroscopy and showed peaks at 854, 1035 and 1112 cm^-1. The antioxidant activity was assessed by the DPPH assay, revealing higher antioxidant potential with increasing concentrations of ZnO nanoparticles. The antimicrobial activity was evaluated against different bacteria using the agar well diffusion method. The results revealed strong antimicrobial activity against Staphylococcus aureus, which exhibited the highest zone of inhibition. E. coli demonstrated a larger inhibition zone at a higher nanoparticle concentration than Salmonella. This research indicates the potential of morama seed coat extract as a cost-effective and environmentally friendly route for nanomaterial synthesis, with potential applications in food safety, medicine and food packaging industries.

Enhancement of Chicken Shu-Mai with Different Food Binders: A Quantitative Descriptive Analysis Evaluation

Mon, 24 Aug 2026 00:00:00 +0000

Aims: This research aims to determine the quality of chicken shu-mai with mocaf and tapioca flour substitution based on sensory quality using quantitative descriptive analysis methods.

Study design: This research was a laboratory experiment with a completely randomised design.

Place and Duration of Study: The study was conducted at the Laboratory of Animal Product Technology, Faculty of Animal Science and Technology, Brawijaya University, between April and May 2026.

Methodology: This research was conducted with 5 treatments and 4 replications. The treatments were 100% mocaf (P1), 75% mocaf and 25% tapioca flour (P2), 50% mocaf and tapioca flour (P3), 25% mocaf and 75% tapioca flour (P4), and 100% tapioca flour (P5). The total binder used was 15% of the weight of the chicken. The samples were then evaluated by 5 trained panellists using the QDA sensory test method. The collected data were tabulated using Microsoft Excel 2013 and further analysed using ANOVA. Duncan's Multiple Range Test (DMRT) was used when there was a significant (P<0.05) or very significant (P<0.01) effect in the data.

Results: The different types of binders used in chicken shu-mai had a very significant effect (P<0.01), increasing aroma and decreasing texture; a significant effect (P<0.05), increasing colour; and no effect (P>0.05) on taste. Aroma (4.05 ± 0.10 to 4.45 ± 0.10) and colour (3.75 ± 0.10 to 4.20 ± 0.16) increased, whereas texture (4.20 ± 0.42 to 3.60 ± 0.53) decreased across the chicken shu-mai treatments; taste ranged from 3.80 ± 0.28 to 4.00 ± 0.16 without a significant treatment effect.

Conclusion: The type of binder influenced the sensory quality of chicken shu-mai by increasing the aroma and colour attribute scores while decreasing the texture attribute score. Modified cassava flour contributed to higher texture scores, indicating a firmer and chewier product, whereas tapioca flour produced higher aroma and colour scores. The taste attribute was not significantly affected by the substitution of modified cassava flour for tapioca flour, suggesting that both binders maintained the characteristic taste of chicken shu-mai. Based on the sensory attributes evaluated, modified cassava flour may be used as an alternative binder when a firmer and chewier texture is desired, whereas tapioca flour may be preferred when a stronger characteristic aroma and a lighter colour are prioritised. Further refinement of the formulation is needed to achieve a better balance among texture, aroma, colour, and taste attributes.

Analysis of Destination Branding in the Gading Serpong Culinary Area, Tangerang

Valencia Martha, Budi Setiawan — Fri, 28 Aug 2026 00:00:00 +0000

The Gading Serpong Culinary Area, Tangerang, has diverse food and beverage businesses that have the potential to form a culinary identity. However, this identity has not been consistently established, as the area is perceived through various characteristics, including being modern, strategic, and offering diverse culinary choices. This study aims to analyze destination branding in the Gading Serpong Culinary Area through brand identity, brand positioning, and brand communication. A descriptive qualitative approach was employed. Data were collected through semi-structured interviews, observations, and documentation at five research locations, involving 54 informants consisting of 26 culinary business actors and 28 visitors selected through purposive sampling. Data were analyzed using the interactive model of Miles, Huberman, and Saldaña. The findings show that brand identity is formed through culinary diversity, business characteristics, and the image of the area as modern, strategic, comfortable, and well-organized, but without one consistent culinary characteristic. Brand positioning is reflected in the variety of culinary choices, new establishments, trend-oriented foods, and opportunities for exploration. Meanwhile, brand communication occurs through social media, Google Maps, Google Reviews, influencers, promotions, and word of mouth, but remains largely conducted separately by individual businesses. Thus, destination branding has begun to develop but requires a more consistent identity, clearer differentiation, and integrated area-level communication.

Process Optimization for Calcium- and Fiber-rich Kale Powder Using Response Surface Methodology

M. Tun Norbrillinda, K. K. Hazila, M. M. A. Helmi, M. A. Abid — Fri, 28 Aug 2026 00:00:00 +0000

Aims: To optimise steaming time (1 – 3 minutes) and drying temperature (60 – 80 °C) using Response Surface Methodology (RSM) to maximise the retention of calcium and total dietary fibre in kale (Brassica oleracea) powder for functional food applications.

Study Design: A central composite design (CCD) with full-factorial response surface methodology comprising two independent variables (steaming time and drying temperature) generated 10 experimental combinations.

Place and Duration of Study: Food Science & Technology Research Centre and Horticulture Research Centre, MARDI Headquarters, Serdang, Selangor, Malaysia, between 2023 and 2024.

Methodology: Freshly harvested curly kale leaves were washed, coarsely chopped, and pretreated by steaming for 1 to 3 min before rapid cooling in ice water. Steamed kale was dried in a forced-air convection oven at specified temperatures (60 – 80 °C) for 12 to 13 hours until the moisture content was <10%, and was then ground into powder. Calcium content was determined using dry ashing and Atomic Absorption Spectrophotometry (AAS, AOAC 968.08). Total dietary fibre (TDF) was measured via enzymatic-gravimetric analysis (AOAC 993.21). RSM modelling with ANOVA, regression coefficient analysis, and desirability function optimisation was conducted using Minitab version 19.

Results: Calcium content in pretreated kale powder ranged from 1997 to 2494 mg/100 g dry weight, significantly higher (P = .004) than untreated controls (1805–1923 mg/100 g). Total dietary fibre ranged from 27.8 to 34.9 g/100 g. Calcium increased significantly with both steaming time (P = .004) and drying temperature, showing strong interaction effects (P = .019). Dietary fibre increased with temperature (P = .032) but decreased with prolonged steaming (P = .050). The quadratic RSM models demonstrated an excellent fit (R² = 0.9339 for calcium; R² = 0.8526 for TDF) with non-significant lack-of-fit (P > .05). Optimal conditions were established at 3 min of steaming and a drying temperature of 80 °C (desirability = 91%), yielding experimental values of 2441 mg/100 g calcium and 33 g/100 g TDF, closely matching the predicted model values (2453 mg/100 g and 34 g/100 g, respectively; T-test: P > .05).

Conclusion: Hot-air drying combined with a 3-minute steam pretreatment at 80 °C optimises the retention of calcium and dietary fibre in kale powder. The resulting powder meets Malaysian Food Regulations 1985 standards for high-calcium and high-fibre foods, offering a shelf-stable (up to 2 years at room temperature without additives), nutrient-dense plant-based ingredient for functional food formulation.