Evaluating the nutritional quality, antioxidant capacity, microbial population, and shelf stability of enriched flour fortified with sustainable hybridized plant derivatives

Abstract

Malnutrition and food deterioration have become major global challenges; hence, this research was conducted to evaluate the potential of using plant derivatives to combat these problems. Fluted pumpkin leaf powder (FLP), Zingiber officinale rhizome extract (GRE), Ocimum gratissimum leaf extract (SLE), and sweet potato flour (SPF) were formulated into 12 treatments using a single-material approach, a two-materials hybridization approach, and a three-materials hybridization approach. 12 enriched yam flour samples were produced by incorporating appropriate treatments. The 12 treated samples along with the negative control (NC) and positive control (PC), making a total of 14 samples, were stored in ambient conditions (20 to 35 °C; 75 to 91% relative humidity) for 180 days. Specifically, the samples biochemical properties were tested in accordance with standard approved procedures, particularly the AOAC and ASTM standards. Also, the major phytochemicals content of the plant derivatives was measured through the HPLC technique. The results revealed that the derivatives contain a wide and diverse range of nutritional levels, phytochemical compounds, and antioxidant properties. As portrayed by the findings, the treatments significantly enhanced the yam flour antioxidant and antimicrobial efficacy, improved its nutritional quality and nutrient retention ability, and reduced its hydrogen cyanide content, glycaemic index and anti-nutrients levels. The protein, potassium, calcium, phosphorus, fiber, DPPH, FRAP, and ABTS + contents increased by 90.33, 12.19, 150.88, 75.81, 16.50, 307.82, 260.35, and 300.02%, respectively, after the application of the treatments. Notably, the three-material hybridized treatments displayed the maximum antimicrobial effects, with T12 recording the lowest total bacterial and fungal counts of 3,633 and 3,167 CFU/g, respectively, after 180 days of storage. The results highlighted that, economically, T9 was the best treatment; while in the nutritional, medicinal, and food safety aspects, T10–T12 were the best treatments. Interestingly, the results of this study indicate that SPF, FLP, GRE, and SLE are promising natural additives, with the prospect of producing cost-effective, high-quality yam flour, featuring higher nutritional and antioxidant levels, as well as improved storability and public safety.