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International Journal of Food Science and Agriculture

ISSN Online: 2578-3475 ISSN Print: 2578-3467 CODEN: IJFSJ3
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ArticleOpen Access http://dx.doi.org/10.26855/ijfsa.2026.06.002

Functional Evaluation of Cassava-vegetable Composite Doughmeal: Implications for Starch Digestibility, Antioxidant Capacity, and In Vitro Glycemic Control

Taiwo Ayodele Aderinola1,*, Tayo Peter Akinyemi2, Esther Damilola Obe1

1Department of Science and Technology, The Federal University of Technology, PMB 704, Akure, Ondo State, Nigeria.

2Department of Food Science and Nutrition, Ekiti State University, PMB 5363, Ado-Ekiti, Ekiti State, Nigeria.

*Corresponding author: Taiwo Ayodele Aderinola

Published: June 05, 2026

Abstract

This study evaluated the mineral and proximate composition, phytochemical contents (total carotenoids, flavonoids, and phenolics), predicted glycemic index, and in-vitro α-amylase and α-glucosidase inhibitory activities of cassava-based doughmeals enriched with carrot and garden-egg pomace. Doughmeal formulations were prepared using cassava:carrot:garden-egg ratios of 95:2.5:2.5, 90:5:5, and 85:7.5:7.5 (w/w), while 100% cassava dough served as a control. Proximate composition ranged from 64.10-84.38% moisture, 1.27-5.54% protein, 3.62-25.83% carbohydrate, 0.30-2.20% ash, 3.55-12.85% fat, and 0.15-0.77% fiber. Mineral contents were Na (0.73-1.48%), K (1.30-2.10%), P (2.40-4.95%), Ca (0.92-2.17%), Fe (0.01-0.02%), Mg (0.62-1.06%), and Zn (0.09-0.11%). Phytochemical analyses revealed total phenols (32.00-99.34 mg/100 g), flavonoids (4.68-72.78 mg/100 g), tannins (0.49-3.31 mg/100 g), and saponins (49.46-100.41 mg/100 g), along with strong antioxidant activities (DPPH 29.81-51.39%, ABTS 20.01-36.54%, FRAP 16.30-75.24 µmol/g, Fe²⁺ chelation 37.13-47.17%). The doughmeals exhibited α-amylase and α-glucosidase inhibition ranging from 40.89-77.70% and 30.80-70.66%, respectively, while the predicted glycemic index (pGI) values ranged from 49.17-53.29%, placing them in the low-to-moderate glycemic category. Increasing substitution levels of carrot and garden-egg pomace enhanced the doughmeals’ mineral density, phytochemical richness, and in-vitro anti-diabetic activity. These findings suggest that cassava-based doughmeals enriched with carrot and garden-egg pomace could serve as functional foods with nutritional and therapeutic potential for managing diet-related non-communicable diseases.

Keyword

Cassava doughmeal; garden egg; phytochemicals; α-amylase and α-glucosidase inhibition; in-vitro antidiabetic activity

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Copyright

© 2026 by the author(s).
This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution-NonCommercial-NoDerivatives (CC BY-NC-ND) license, which permits non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited and is not modified or adapted.
https://creativecommons.org/licenses/by-nc-nd/4.0/

How to cite this paper

Functional Evaluation of Cassava-vegetable Composite Doughmeal: Implications for Starch Digestibility, Antioxidant Capacity, and In Vitro Glycemic Control

How to cite this paper: Taiwo Ayodele Aderinola, Tayo Peter Akinyemi, Esther Damilola Obeo. (2026) Functional Evaluation of Cassava-vegetable Composite Doughmeal: Implications for Starch Digestibility, Antioxidant Capacity, and In Vitro Glycemic Control. International Journal of Food Science and Agriculture, 10(2), 118-130.

DOI: http://dx.doi.org/10.26855/ijfsa.2026.06.002

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