The <i>in-vitro</i> starch digestibility, pasting and antioxidant properties of the composite flour from cassava root and tigernut seed

Abstract

This study determines the influence of tigernut flour incorporation into fermented cassava flour on the starch digestibility, functional attributes, pasting behaviour, and antioxidant properties of composite flour. The composite flour formulations are cassava flour to tigernut flour ratios of 90:10, 80:20, 70:30, 60:40, and 50:50 together with 100% fermented cassava flour and 100% tigernut flour as control. The flour samples were evaluated for their functional properties, pasting behaviour, in vitro starch digestibility, total phenolic content, and radical scavenging activity. There was a significant reduction in water absorption capacity (2% to 16%) and swelling capacity (9% to 58%) of the composite flour. The inclusion of tigernut also resulted in reduction in the viscosity of the cassava-tigernut composite blends. However, the composite flours exhibited higher total phenolic content and enhanced radical scavenging activity. Compositing fermented cassava flour with tigernut flour may help improve the health of the consumer when processed.