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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.2026.06.009

Nutritional Enrichment and Bioactive Potential of Yam-tigernut Composite Flours for Improved Functional Food Quality

Taiwo Ayodele Aderinola1,*, Uche Capulet Anyaiwe2, Damilola Senayon Gusanu1

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

2Department of Food Science and Technology, Delta State University of Technology, Ozoro 334111, Delta, Nigeria.

*Corresponding author: Taiwo Ayodele Aderinola

Published: June 30, 2026

Abstract

This study evaluated the nutritional, functional, and health-promoting characteristics of yam-tigernut composite flours. Flour blends were formulated at ratios of 95:5, 90:10, 85:15, and 80:20 (yam:tigernut), with 100% yam as the control. Results for functional properties included: swelling capacity (485.24-720.39 ml/g), water absorption (1.38-1.63 g/g), oil absorption (1.02-1.51 g/g), emulsion capacity (34.77-42.38%), bulk density (0.68-0.73 g/mL), foaming capacity (1.21-4.71%), and least gelation (2%). Phytochemical analysis (mg/g) revealed total phenol (13.25-20.54), total flavonoid (4.55-7.05), hydroxyl scavenging (16.72-50.31%), DPPH (27.32-43.40%), FRAP (2.54-8.16), and ABTS (68.35-84.47%). Tigernut inclusion significantly enriched the flours with essential amino acids, high dietary fiber, and bioactive polyphenols that effectively regulate postprandial glucose. The composite blends also exhibited improved mineral concentrations, particularly calcium and magnesium, which are vital for metabolic and bone health. Increasing tigernut supplementation progressively enhanced the functional attributes and therapeutic density of the resulting products. It was concluded that substituting yam with tigernut produces high-quality functional flours suitable for developing nutrient-dense baked products while promoting local food security.

Keyword

Yam-tigernut composite flour; proximate compositions; antioxidant capacity; functional properties; mineral compositions

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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

Nutritional Enrichment and Bioactive Potential of Yam-tigernut Composite Flours for Improved Functional Food Quality

How to cite this paper: Taiwo Ayodele Aderinola, Uche Capulet Anyaiwe, Damilola Senayon Gusanu. (2026) Nutritional Enrichment and Bioactive Potential of Yam-tigernut Composite Flours for Improved Functional Food Quality. International Journal of Food Science and Agriculture, 10(2), 183-196.

DOI: http://dx.doi.org/10.26855/ijfsa.2026.06.009

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