Nutritional composition and in vitro starch digestibility of Banku flour processed from cassava (Manihot esculenta Crantz) root and quality protein maize grains

Abstract

SummaryA significant public health problem in developing countries is protein energy malnutrition. The current study looked at the effect of incorporating high‐quality protein maize flour into blends of cassava root flour on nutrient composition, functional properties and sensory attributes of Banku flour. The Banku flour's proximate composition, functional properties, pasting qualities, in vitro starch digestibility, as well as sensory characteristics, were determined. The outcomes demonstrated that the addition of quality protein maize enhanced the protein content (from 5.96% to 13.11%), water absorption capacity (from 98.32% to 164.23%) and swelling capacity from (46.47% to 95.65%) of the flour. Also, peak viscosity, breakdown viscosity and final viscosity increased by 27.6%, 25% and 61.2 respectively. A rise in resistant starch and a decline in rapidly digestible starch were both observed in the in vitro starch digestibility of the Banku flour formulation that contained high‐quality protein maize flour. Overall, the Banku flour produced from a blend of high‐quality protein maize flour and cassava root flour outperformed the control sample. Consequently, Banku's nutritional quality can be enhanced by using high‐quality protein maize.