Effect of Mobola Plum ( Parinari curatellifolia ) Flour Incorporation on Physicochemical, Nutritional, and Antioxidant Properties of Cornstarch‐Based Compos

ABSTRACT

The addition of underused indigenous fruit flours in starch‐centred systems has the potential to make staple foods more nutritionally and functionally diverse. This study determines the effects of adding M obola plum ( Parinari curatellifolia ) flour on the physicochemical, nutritional, and antioxidant properties of cornstarch. The control was 100% cornstarch, and the substitution ranged from 10% to 50% (w/w) M obola plum flour. The addition of Mobola plum flour resulted in increases in pH (5.51–6.03) and total soluble solids (0.27–3.12 °Brix), while total titratable acidity remained relatively stable. The increase in the percentage of M obola plum flour significantly improved the functional attributes, total phenolic content, antioxidant activities and color attributes of the composite flour. Pasting attributes of peak, final and setback viscosity were significantly reduced, and pasting temperature was significantly increased. The study results show that M obola plum flour enhances the functional and antioxidant properties of composite flours at 10%–30% substitution levels. It is therefore possible to use M obola plum flour in the formulation of gluten‐free, functional, value‐added food products.