Phenolics composition, antioxidant and pasting properties of high-quality cassava flour substituted with Brachystegia eurycoma seed flour

  • Emmanuel Anyachukwu Irondi Department of Biochemistry, Kwara State University, Malete
  • Wasiu Awoyale Department of Food Science and Technology, Kwara State University, Malete
  • Ganiyu Oboh Functional Foods and Nutraceuticals Unit, Department of Biochemistry, Federal University of Technology, Akure
  • Aline Augusti Boligon Phytochemical Research Laboratory, Department of Industrial Pharmacy, Federal University of Santa Maria
Keywords: antioxidant activity, Brachystegia eurycoma, cassava flour, phenolics, pasting characteristics


The increasing use of high-quality cassava flour (HQCF) for the baking of food products makes it imperative to improve its antioxidant and pasting attributes. Therefore, the phenolics composition, antioxidant and pasting properties of HQCF substituted with 10% and 20% Brachystegia eurycoma seed flour (BSF) were evaluated in this study. The HPLC-DAD profile of the phenolics revealed that chlorogenic acid, caffeic acid, rutin and quercetin levels in the blends increased significantly (p<0.05) as the proportion of BSF increased. DPPH* (2,2-Diphenyl- 2-picrylhydrazyl radical) and ABTS*+ [2,2-azinobis (3-ethyl-benzothiazoline-6- sulfonic acid) radical cation] scavenging activities, and Fe2+ chelating capacity of the blends increased significantly (p<0.05) with increasing proportion of BSF. As the proportion of BSF in the blends increased, the amylose content reduced; this fact was accompanied with an increase of the trough, final and set-back viscosities, and a decrease of the peak and breakdown viscosities of the blends. Therefore, the substitution with BSF enhanced the antioxidant and pasting properties of HQCF.


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How to Cite
Irondi, Emmanuel Anyachukwu, Wasiu Awoyale, Ganiyu Oboh, and Aline Augusti Boligon. 2019. “Phenolics Composition, Antioxidant and Pasting Properties of High-Quality Cassava Flour Substituted With Brachystegia Eurycoma Seed Flour”. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 43 (1), 9-23.