Diverse Food Products Research Articles

Do diverse crops or diverse market purchases matter more for women's diet quality in farm households of Mali?

Finding pathways to improve nutrition is vital to Mali. We apply a simultaneous equation model to test whether the diversity of crops grown on farms or local market purchases has a greater effect on the diet quality of 5930 farm women in Mali. Both on-farm crop diversity and the diversity of food sources purchased in local markets have strong positive associations with women's diet quality, but crop diversity effects are greater. A larger area share devoted to cereals reduces diet quality. Results are robust to the choice of diversity indicator. Market-based incentives at a regional and local scale could enhance on-farm crop diversity and stimulate both the production and trade of diverse food products in local markets: a win-win scenario.

Sustainability requires the integration of farmer knowledge, scientific advancements, and comprehensive innovation.

This viewpoint paper emphasises the need to diversify food production methods to simultaneously combat hunger and reduce environmental problems. The recommendations of the UN Food System Summit 2021 relate primarily to (i) the conservation of natural ecosystems, (ii) the sustainable management of existing agricultural land while increasing productivity and (iii) the restoration of already degraded land. Europe in particular faces unique challenges, such as reducing pollution and promoting organic farming up to 25 percent of the agricultural land area while maintaining food production. Ongoing efforts aim to create a transparent, fair and multi-level regulatory framework to support the Green Deal. The implementation of the Corporate Sustainability Reporting Directive (CSRD), which will sooner or later affect a larger proportion of European farmers, should support the transition. Science and innovation play a central role in this, as they are the cornerstones on which sustainable food systems are built. It is imperative that farmers actively participate in the co-design processes and utilise their wealth of experience and creativity to drive these innovations forward. A crucial aspect of the transition to sustainability is changing consumption patterns to limit food waste and reduce meat consumption. While this transition is essential, it is not without its formidable challenges. Diversification of agriculture, encompassing a spectrum of established techniques, is touted as a promising approach to achieving sustainability without sacrificing productivity. Furthermore, integrating truly sustainable agricultural practices with cutting-edge innovations, including new genomic techniques, has the potential to be a transformative solution.

Increased food crop diversification and gathering of wild plants associated with women's dietary diversity in Chad.

Women of reproductive age are particularly vulnerable to low-quality diets due to their higher micronutrients needs. The minimum dietary diversity for women (MDDW) is a proxy for micronutrient adequacy in this group of women. Its relationship with other aspects that lead to malnutrition is not fully elucidated and depends on the context. In this study, we assessed the prevalence of MDDW among women of a rural area in Chad and its association with socioeconomical, agricultural, dietary and food security data. A cross-sectional study was conducted. Following a multistage cluster sampling, 984 women of reproductive age were randomly selected and interviewed in March 2019. We obtained food consumption data through unquantified 24 h recalls and computed MDDW as consuming at least five out of 10 predefined food groups. We constructed a Food Production Diversity Score (FPDS) with crop and livestock information. We obtained multivariable logistic regression models including different covariates. MDDW was achieved by only 33% of women in the sample. In our final model, we identified a significant association of MDDW with the FPDS and gathering ofwild plants. Women in households with the highest FPDS had 70% more chances of achieving MDDW than those with the lowest FPDS. Gathering wild plants doubled these chances. Areas of cultivated land,Water, Sanitation and Hygiene resources, and a high level of food security, measured with the Household Food Insecurity Access Scale,were also significantly related to the achievement of MDDW. This illustrates the importance of nutrition-sensitive policies, also considering biodiversity and food production diversification.

A comparative analysis of red and white dragon fruit pulp and juice characteristics.

To ascertain their potential applications in the food industry, dragon fruit varieties, namely H. undatus and H. polyrhizus, were thoroughly analyzed for their physical, nutritional, and phytochemical properties. The focus was on pulp and juice, emphasizing color, mineral content, proximate analysis, and phytochemical constituents. Red flesh dragon fruit displayed a bright pink color, a slightly smaller length (9.1 cm), and a larger diameter (8.3 cm) compared to white flesh dragon fruit (9.9 cm length, 7.53 cm diameter). Red flesh dragon fruit also exhibited higher circumference and weight. White flesh dragon fruit demonstrated superior juice yield (36.23 %) compared to red flesh dragon fruit (35.28 %). Red flesh dragon fruit had higher levels of total sugar (8.45 %), protein (1.36 %), and ascorbic acid (19.83 mg/100g) in its pulp. It also showed elevated mineral content of calcium, magnesium, and phosphorus. Conversely, white flesh dragon fruit had higher fat content (0.65 %) and carbohydrate content (9.76 %) in its pulp. White flesh dragon fruit displayed brighter color characteristics with higher L*, a*, and b* values. Phytochemical analysis revealed the presence of betacyanin in red flesh dragon fruit (30.87 mg/100g) but not in white flesh dragon fruit. Red flesh dragon fruit exhibited significantly higher total phenolic content in pulp (49.67 mg GA/100g) and juice (41.25 mg GA/100g) than white flesh dragon fruit. These findings highlight substantial differences (P < lt; 0.05) between red and white flesh dragon fruit in physical, nutritional, and phytochemical aspects, offering valuable insights for their incorporation into diverse food products, such as beverages and ice cream.

Preface for special issue on Microbial Chemical Factories

Microbial chemical factories utilize engineering design principles to re-build natural production pathways, enabling the precise, quantitative, and efficient synthesis of chemicals. This is achieved through the optimization of synthetic pathways, the reconstruction of biochemical networks, the development of novel components, and the integration of pathways with cellular and environmental contexts. As a transformative approach to chemical production, microbial chemical factories play a critical role in establishing renewable raw material pathways for industrial economic development and advancing sustainable growth. This innovative model has become a strategic priority for technological advancement and industrial competitiveness in developed nations. This industry has expanded into diverse sectors, including pharmaceuticals, food production, chemicals, and energy. To showcase the most recent scientific advancements in the field of microbial chemical production and to promote the evolution of the bio-manufacturing industry, we organized a special issue entitled "Microbial Chemical Factories". This edition features the latest research conducted by domestic scientists, focusing on areas such as the synthesis of material monomers, pharmaceutical intermediates, functional food ingredients, organic acid biosynthesis, and the development and utilization of non-food feedstock. It provides reference and guidance for the further development of microbial chemical factories.

Development of Korean-Style Fish Cake Mixed with Lokan (Polymesoda expansa), Physicochemical Properties, and Its Acceptability

Lokan (Polymesoda expansa), a mollusk with high nutritional value, is often overlooked due to its unappealing texture and color. This study explores the feasibility of incorporating Lokan meat into Korean-style fish cakes (KSFC) to enhance its utilization. The minced Lokan was blended with surimi, wheat flour, cassava flour, egg white powder, oil, and water, and then steamed in molds. A panel of 30 individuals evaluated the KSFC with varying Lokan concentrations. Formulation B, containing 40% Lokan, emerged as the most accepted variant based on appearance, color, texture, flavor, odor, and overall acceptability. Physicochemical analysis revealed formulation B to have 71.20% moisture, 2.17% ash, 16.69% crude protein, 0.76% crude fat, and 8.98% carbohydrate content. Lokan addition inversely affected moisture and fat while positively influencing ash, protein, and carbohydrate content. Incorporating Lokan also impacted KSFC hardness and lightness, with increased Lokan correlating with higher hardness and reduced lightness. In conclusion, the successful creation of Lokan-infused fish cakes represents a promising stride in innovating with underutilized resources, presenting new possibilities for diverse and sustainable food products.

Comprehensive Qualitative and Quantitative Analysis of Flavonoids in Dandelion (Taraxacum officinale) Flowers and Food Products.

Taraxacum officinale, a cosmopolitan perennial, is widely used as an edible, fodder, honey, and medicinal plant. Interestingly, detailed LC-QTOF-MS profiling of the flower extract revealed the presence of several flavonoid signals, most likely lacking literature confirmation. Targeted isolation, including extraction based on DoE planning, led to the isolation of 11 flavonoids, three of which were new (16, 18, and 33). Their structures were determined by the NMR technique. Both biflavones (16 and 18) were structured by two luteolin molecules, linked by a C-C bond through IB (C-6') and IIA (C-6″ or C-8″) rings. Novel flavonolignan (33) was composed of tricin and an unusual carboxyl function containing a lignan moiety. The content of 28 flavonoids (glycosides, aglycones, biflavones, and flavonolignans) was determined by the LC-MS/MS method in raw flowers and dandelion syrups and tincture. Multivariate analyses showed the separation of spring and autumn flowers and a high diversity of food products and helped to identify metabolites correlated with the samples.

Impact of Globalization on Consumer Food Behaviour: A Comprehensive Review

The current market dynamics, including consumer food behaviour, are profoundly influenced by the processes of civilizational and cultural evolution, as well as the ongoing globalization phenomena. The discourse begins with an exploration of the theoretical underpinnings of globalization and its intersection with consumer food behaviour. It further delves into the broader phenomenon of globalization in the contemporary era and elucidates its specific impacts on the dietary and purchasing habits of consumers. The reviewed studies indicate that globalization has significantly influenced various aspects of consumer food behaviour. These include changes in grocery shopping patterns, an increased frequency of fast food consumption, and a heightened interest in both comfort foods and novel dining experiences. The pervasive reach of global media, multinational food corporations, and international supply chains has facilitated the widespread availability and popularity of diverse food products and dining practices across different cultures and regions. However, globalization's impact is not unidirectional. It has also catalysed the emergence of counter-movements and alternative consumer attitudes. There is a growing preference for locally sourced and environmentally sustainable food products, reflecting a backlash against the perceived homogenizing effects of globalization. Movements such as the Slow Food movement advocate for traditional and regional cuisine as a means of preserving cultural heritage and promoting sustainable agricultural practices. Additionally, heightened awareness of food safety and quality has led to an increased demand for organic and non-genetically modified food products.

Temporal Analysis of Livestock Production and Exports and its Significance for Food Security

Background: Livestock provides diverse food and non-food products, supports rural households along with serving as a secondary source of income for small and marginal farmers. Livestock aids in food production, enriches soil fertility and supply raw material to various industries. Livestock directly contributes to nutritional security by providing essential proteins and micronutrients, preventing under-nutrition and deficiencies.This paper delves into the changing scenario of India’s livestock sector by examining production, export patterns of livestock products and the role of livestock in food and nutritional security. Methods: Available secondary data on production of livestock products in India have been divided into four sub periods: sub period-I (1980-81 to 1989-90), sub period-II (1990-91 to 1999-00), sub period-III (2000-01 to 2009-10) and sub period-IV (2010-11 to 2021-22) and have been analyzed along with export data covering the period 1991-2021 andpopulation data from first livestock census (1951) after independence to 20th livestock census (2019). Compound Annual Growth Rate (CAGR) using trend equation and instability index using Cuddy Della Valle Index has been worked out for the data. Result: Production of egg, milk and meat has shown consistent growth of around 6%, 5% and 8%, respectively over the past five decades with low to moderate overall instability (~8-21%). But wool production has turned negative in the last two decades despite India being the world’s third-largest sheep population. The growth in exports of dairy and meat products has gained momentum after globalization with a significant overall growth rate of 10.37% and 7.10% for the period under study. But in terms of instability dairy exports are more volatile (68.11%) compared to meat products (30.39%). Exports of poultry products showed negative growth rates with the highest instability (86.77%) over the entire study period.

Advances in valorization of sweet potato peels: A comprehensive review on the nutritional compositions, phytochemical profiles, nutraceutical properties, and potential industrial applications.

During food production, food processing, and supply chain, large amounts of food byproducts are generated and thrown away as waste, which to a great extent brings about adverse consequences on the environment and economic development. The sweet potato (Ipomoea batatas L.) is cultivated and consumed in many countries. Sweet potato peels (SPPs) are the main byproducts generated by the tuber processing. These residues contain abundant nutrition elements, bioactive compounds, and other high value-added substances; therefore, the reutilization of SPP holds significance in improving their overall added value. SPPs contain abundant phenolic compounds and carotenoids, which might contribute significantly to their nutraceutical properties, including antioxidant, antimicrobial, anticancer, prebiotic, anti-inflammatory, wound-healing, and lipid-lowering effects. It has been demonstrated that SPP could be promisingly revalorized into food industry, including: (1) applications in diverse food products; (2) applications in food packaging; and (3) applications in the recovery of pectin and cellulose nanocrystals. Furthermore, SPP could be used as promising feedstocks for the bioconversion of diverse value-added bioproducts through biological processing.

Minimizing anti-nutritional factors in wet protein extraction from Swedish faba beans through the application of response surface methodology

Faba beans, rich in protein and ideal for Swedish cultivation, are limited in food industry use due to anti-nutritional factors (ANFs) that hinder nutrient absorption. An extraction method was developed in our study to mitigate ANFs in faba beans, using aqueous alkaline methods and isoelectric precipitation with differential salt concentration. This method yielded 15.8 g of protein per 100 g of flour, with a protein concentration exceeding 83% of the total extract. It reduced ANFs like phytic acid (28.0%), lectins (87.5%), vicine (98.5%), and convicine (99.7%). Extraction conditions were optimized using response surface methodology, identifying pH 6, 2 h, and 20 °C as the most effective parameters, achieving an 86% reduction in phytic acid, closely matched the model's predictions (R2 = 0.945). This method effectively reduced ANFs, offering a sustainable approach for producing proteins suitable for diverse food products, including plant-based alternatives.

Recent advancements in chitosan-based intelligent food freshness indicators: Categorization, advantages, and applications

With an increasing emphasis on food safety and public health, there is an ongoing effort to develop reliable, non-invasive methods to assess the freshness of diverse food products. Chitosan-based food freshness indicators, leveraging properties such as biocompatibility, biodegradability, non-toxicity, and high stability, offer an innovative approach for real-time monitoring of food quality during storage and transportation. This review introduces intelligent food freshness indicators, specifically those utilizing pH-sensitive dyes like anthocyanins, curcumin, alizarin, shikonin, and betacyanin. It highlights the benefits of chitosan-based intelligent food freshness indicators, emphasizing improvements in barrier and mechanical properties, antibacterial activity, and composite film solubility. The application of these indicators in the food industry is then explored, alongside a concise overview of chitosan's limitations. The paper concludes by discussing the challenges and potential areas for future research in the development of intelligent food freshness indicators using chitosan. Thus, chitosan-based smart food preservation indicators represent an innovative approach to providing real-time data for monitoring food quality, offering valuable insights to both customers and retailers, and playing a pivotal role in advancing the food industry.

Exploring the modulatory effect of trehalose-derived galactooligosaccharides on key gut microbiota groups

Trehalose (α-d-glucopyranosyl-(1–1)-α-D-glucopyranoside) has found applications in diverse food products as a sweetener, stabilizer, and humectant. Recent attention has focused on trehalose due to its contradictory effects on the virulence of Clostridium difficile. In this study, we investigate the impact of novel trehalose-derived galactooligosaccharides (Treh-GOS) on the human gut microbiota using in vitro fecal fermentation models. Distinct Treh-GOS structures elicit varying taxonomic responses. For instance, β-Gal-(1–4)-trehalose [DP3(1–4)] leads to an increase of Bifidobacterium, comparable to results observed with commercial GOS. Conversely, β-Gal-(1–6)-trehalose [DP3(1–6)] prompts an increase in Lactobacillus. Notably, both of these trisaccharides yield the highest concentrations of butyric acid across all samples. On the other hand, Treh-GOS tetrasaccharide mixture (DP4), featuring a novel trehalose galactosylation in both glucose units, fosters the growth of Parabacteroides. Our findings underscore the capacity of novel Treh-GOS to modulate the human gut microbiota. Consequently, these innovative galactooligosaccharides emerge as promising candidates for novel prebiotic applications.

Explainable artificial intelligence and microbiome data for food geographical origin: the Mozzarella di Bufala Campana PDO Case of Study.

Identifying the origin of a food product holds paramount importance in ensuring food safety, quality, and authenticity. Knowing where a food item comes from provides crucial information about its production methods, handling practices, and potential exposure to contaminants. Machine learning techniques play a pivotal role in this process by enabling the analysis of complex data sets to uncover patterns and associations that can reveal the geographical source of a food item. This study aims to investigate the potential use of explainable artificial intelligence for identifying the food origin. The case of study of Mozzarella di Bufala Campana PDO has been considered by examining the composition of the microbiota in each samples. Three different supervised machine learning algorithms have been compared and the best classifier model is represented by Random Forest with an Area Under the Curve (AUC) value of 0.93 and the top accuracy of 0.87. Machine learning models effectively classify origin, offering innovative ways to authenticate regional products and support local economies. Further research can explore microbiota analysis and extend applicability to diverse food products and contexts for enhanced accuracy and broader impact.

Effect of flow behavior index of CMC solutions on heat transfer and fluid flow in a cylindrical can

AbstractThe objective of this study was to investigate the impact of the flow behavior index (n) on heat transfer and fluid flow in carboxymethyl cellulose (CMC) solutions during the thermal process within a cylindrical container. The study employed a numerical model based on the finite element method to solve the governing equations for mass, momentum, and energy conservation. Four different values of n were considered, ranging from 0.25 to 1, representing varying degrees of non‐Newtonian behavior. The results revealed that this index significantly influenced the apparent viscosity of the fluid, subsequently affecting the fluid flow patterns and heat transfer. Specifically, the n = 0.25 fluid exhibited a notably higher Grashof number (GR) and velocity compared to the n = 1 fluid. The average GR for the n = 0.25 fluid was ~2300 times larger than that of the n = 1 fluid, while the average velocity for the n = 0.25 fluid was ~37 times higher. In addition, the study identified the presence of secondary flow in the CMC solution with n = 0.25, which enhanced fluid mixing and heat transfer. Notably, the slowest heating zone for the n = 1 fluid remained fixed at the mid‐height of the can, whereas for the n = 0.25 fluid, it continuously shifted and contracted, ultimately settling at the 10% height from the bottom of the can. These findings underscore the critical importance of considering the non‐Newtonian characteristics of the fluid and convective flow during heat transfer processes in product applications.Practical applicationsThe study investigates the impact of flow behavior indices of the CMC solution on heat transfer and fluid dynamics within cylindrical containers. By examining parameters such as concentration, temperature, and heating duration, the researcher aims to optimize thermal processing for liquid food products containing thickening agents, such as sauces, soups, or dairy items. These findings significantly contribute to ensuring the safety, quality, and nutritional value of diverse liquid food products. Moreover, the study's insights may lead to energy savings and reduced environmental impact by minimizing heating time and temperature during thermal processing. In summary, this research bridges scientific understanding with practical applications, benefiting both consumers and the environment.

Exploring the Genetic Wealth of Sunflower (Helianthus annuus L.): A Comprehensive Review on Its Products and By-Products

Sunflower stands out as a significant oilseed crop, pivotal not only in the production of edible oil and biofuels but also in the formulation of nutritious animal feed. Particularly noteworthy are the diverse opportunities presented by sunflower by-products. From the nutrient-rich sunflower oil cake to the versatile sunflower wax utilized in cosmetics and pharmaceuticals, the potential applications are manifold. Additionally, the burgeoning interest in sunflower-derived biofuels as sustainable alternatives to conventional energy sources highlights the crop's growing importance in modern agriculture. However, to meet the evolving demands sustainably, an in-depth analysis of sunflower cultivation practices and nutrient management strategies for optimal productivity is imperative. This review provides a comprehensive overview of sunflower cultivation techniques, processing methods, and avenues for value addition across various sectors. Renowned for its vibrant flowers and seeds brimming with high-quality oil, sunflower holds a significant economic value. Its oil, rich in beneficial unsaturated fatty acids and essential vitamins, has garnered acclaim for its health benefits, including cholesterol reduction and cardiovascular health promotion. Thriving primarily in warm climates and exhibiting resilience to drought conditions, sunflowers have witnessed a surge in demand for their sprouts, roasted seeds, oil, and even agricultural tourism ventures. With sunflower seeds and oil serving as essential components in integrated production systems, the scope for creating diverse food and non-food products continues to expand. By offering this comprehensive synthesis, this review aims to guide stakeholders towards maximizing the utilization of sunflowers across multiple domains.

The Status of Young Children's Nutrition Security in Rural Area of Northwest Ethiopia

Background: Nutrition security is a vital component of growth and development in a nation. However, dietary diversity and availability of healthy food are serious challenges to many local communities in Ethiopia. The objective of the study was to identify status and determinants of nutrition security of school-age children in Northwest Ethiopia. Methods: Primary data were collected and analyzed using a binary logistic regression model to determine the significance of nutrition security odds ratio of 12 variables. Results: The results revealed that around 55.4% of school-age children were nutritionally insecure and underweight, and 44.6% were stunted. The significant determinants of nutrition security in the study area were milk consumption, healthy eating habit, fruits and vegetables consumption, educational status of the guardian, meat consumption, and the child’s place of residence. Conclusion: The findings of the study showed the need for nutrition education of the children and their guardians, and the need for accessibility of diverse and nutritious food products to help the school-age children with acute wasting and stunting problems they are facing.

Contribution of Food from Market Purchases and Home Production to Child Nutrient Intake: Evidence from the EFFECTS Study Baseline Data

BackgroundChild undernutrition is prevalent in Tanzania, and households rely primarily on local markets and home production as food sources. However, little is known about the contribution of food market purchases to nutrient intakes among children consuming complementary foods. ObjectivesTo quantify the relationships between diversity of foods purchased and produced by households and adequate child nutrient intake in Mara, Tanzania. MethodsCross-sectional baseline dietary and household food source data from the Engaging Fathers for Effective Child Nutrition and Development in Tanzania study were collected from mothers of 586 children aged 9–23 mo clustered in 80 villages in Mara, Tanzania. We conducted mixed effects linear regressions to quantify the association between the diversity of foods consumed at home, from market purchases and home production, and nutrient intake adequacy (based on 24-h food recalls). ResultsChildren had inadequate diets, with fewer than half of children consuming adequate amounts of vitamin A, vitamin B1 (thiamine), vitamin B2 (riboflavin), vitamin B9 (folate), calcium, iron, and zinc. Breastfeeding was associated with higher overall mean adequacy (b = 0.15–0.19 across models, P < 0.001). Diversity of foods purchased was positively associated with the intake of vitamin B12 and calcium (both P < 0.001); this effect was attenuated among breastfed children. Among nonbreastfed children, production diversity was positively associated with vitamin A intake (b=0.04; P < .05) but not with intake of other nutrients. ConclusionsBoth household food purchase and food production diversities were positively associated with children’s nutrient intake in rural Mara, Tanzania. Nutrition programming should consider the role of food markets in addition to home food production to improve child diets.This trial was registered at clinicaltrials.gov as NCT03759821, https://clinicaltrials.gov/study/NCT03759821.

SECURING PUBLIC HEALTH: IOT AND BIG DATA IN FOOD SAFETY TRACEABILITY

This research paper investigates the transformative impact of Internet of Things (IoT) technologies on enhancing food safety and quality measurements for public health in the foodindustry. As global demands for diverse and safe food products rise, the integration of innovative technologies becomes crucial. Developing a sensible and trustworthy food safety traceability system and effectively executing traceability are the cornerstones of any solution to these issues. Today, traceability solutions play a critical role in restoring consumer and market trust while guaranteeing food safety and quality. The study explores real-world applications of IoT, focusing on its role in monitoring and managing the entire food production cycle. By interconnecting devices and sensors, IoT emerges as a multifaceted solution that revolutionizes traditional methodologies, promising toelevate safety and quality standards throughout the food supply chain. In the dynamic realm of food production, IoT proves to be a transformative force, providing real-time insights and reshaping how we ensure safety and maintain the quality of the food we consume with food safety traceability.

Evaluation of the proximate composition, functional, and pasting properties of ichipipi maize flour

Ichipipi food is a traditional meal in Tanzania's southern highlands. In this study, ichipipi composite flour (MD) was produced using maize harvested at two different stages: milk (M) and dough (D) mixed at various ratios. Then, the proximate composition, functional, and pasting properties of ichipipi composite flour were measured using standard methods. The results showed a significant (p < 0.05) change in the proximate compositions of the maize, except for ash content, during drying. The moisture, protein, fibre, and ash contents increased significantly (p < 0.05) by 10.05 %, 12.35 %, 17.67 %, and 10.65 %, respectively, as the maize sample M increased from 10 % to 60 % in the ichipipi composite flour. Convesely, the amounts of carbohydrates and fat were considerably reduced (p < 0.05) by 2.93 % and 10.93 %, respectively, from the ichipipi flour MD1 to MD5. Regarding the functional properties, water absorption and swelling capacities decreased, while the least gelation concentration increased significantly (p < 0.05) in the composite flours MD1 to MD5. However, the results for oil absorption capacity and bulk density revealed no change in the composite flour. Most of the pasting properties exhibited a reduction trend in ichipipi composite flour as the sample M increased from 10 % (MD1) to 60 % (MD5), except for the pasting temperature and time, which remained unaffected (p > 0.05). These findings provide insight into the quality and nutritional aspects of ichipipi composite flour derived from maize harvested at different maturity stages. Hence, the value addition of ichipipi maize flour is emerging as a promising intervention to increase its use in diverse food products while also enhancing food security.