Safety and nutritional enhancement of Ayib using Moringa oleifera as a dual-function bio-intervention

Ayib is a culturally significant and nutritious dairy product, yet its commercial potential is constrained by critical safety and stability challenges. It has high moisture and a critically short ambient shelf-life of 2–4 days, making it highly susceptible to microbial spoilage and contamination by pathogens. Although Ayib supplies protein and minerals, its concentrations of iron, vitamin A, and vitamin C are notably low. This review critically synthesizes the strategic integration of Moringa oleifera as a novel, dual-function bio-intervention to bridge these gaps. Renowned as a “miracle tree,” Moringa is exceptionally rich in proteins, vitamins, and essential minerals. Crucially, its seeds and leaves contain potent bioactive compounds, such as benzyl isothiocyanate and various phenolics, with broad-spectrum antimicrobial activity against pathogens. These compounds function as membrane disruptors against bacteria and antioxidants that can protect cheese fats from rancidity. This review synthesizes evidence that the incorporation of Moringa powder into Ayib presents a synergistic strategy: it acts as a nutritional fortificant boosting micronutrient density while naturally suppressing microbial growth, enhancing safety, and extending shelf-life. This approach aligns with indigenous practices of using plant-based antimicrobials in Ethiopian dairy. The review further emphasizes the need to balance this intervention with sensory acceptability, highlighting key research gaps in optimal concentration, processing methods, and consumer acceptance. Therefore, it can be concluded that Moringa oleifera holds significant promise for transforming Ayib into a safer, more nutritious, and commercially viable functional food, offering a sustainable model for improving traditional fermented products through natural bio-interventions.