Proximate composition, functional and bioactive properties of cassava, garden egg and sorghum residue composite flours

Abstract

The study aimed to determine the proximate, functional and antioxidant properties of composite flour from cassava, garden egg and sorghum residue. Cassava flour was blended with various ratios of sorghum residue and garden egg (ripe or unripe) flours at 2.5 % and 5 % levels, respectively while 100 % cassava flour served as the control. The result indicated increases in proximate compositions from 5.71 – 10.76 % (crude protein), 2.67 – 3.04 % (total ash), 1.70 – 3.29 % (crude fibre) but a reduction in carbohydrate content (80.07 – 67.65 %). The bulk density (0.63 – 0.75 g/cm3), water absorption capacity (0.94 – 1.52 g/g) and foaming capacity (3.92 – 12.11 %) increased in the composited flour compared to the control sample but the oil absorption capacity (0.96 – 1.33) was relatively comparable. The composited flours also showed significantly higher contents of total phenolic and flavonoid content but had comparably similar antinutrients with the control sample. Furthermore, the antioxidant and alpha-amylase inhibition properties indicated that the composited samples may contain more health-promoting constituents than the control. Therefore, it can be concluded that garden egg, which often deteriorates fast and sorghum residue, which is considered as waste and is discarded can used in composite flour formulation with improved nutritional and health-promoting properties. Overall, the 85:7.5:7.5 formulation was the best of the samples.