Bioactive and nutraceutical characterization of moringa, Bambara groundnut, and yellow maize composites

Abstract This study evaluated composite flours formulated from Moringa oleifera leaf powder (8.07%–11.24%), Bambara groundnut (23%), and yellow maize (45%–61%) for their nutritional, antioxidant, and glycaemic-modulating properties. The composites exhibited enhanced protein (16.23%–17.57%), fibre (2.70%–3.24%), and ash (2.92%–3.77%). The pasting properties of the composites indicated improved paste stability and reduced retrogradation, characteristics favourable for reconstitutable and processed food applications. Bioactive compounds were significantly enriched: total phenolics (2.67–2.77 mg GAE/g), flavonoids (1.15–1.28 mg QE/g), and tannins (4.93–5.96 mg/g). Antioxidant activity improved across assays: 2,2-diphenyl-1-picrylhydrazyl (DPPH) SC50 (1.24–4.04 mg/ml), 2,2-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) SC50 (4.29–11.12 mg/ml), and Ferric ion reducing antioxidant power (FRAP) (2.21–2.46 mmol Fe²+/g). Enzyme inhibition was notable for α-amylase (IC50: 3.47–4.48 mg/ml) and α-glucosidase (1.17–2.05 mg/ml). These results support the potential of moringa–Bambara–maize composites as nutritionally enriched, functional food ingredients for managing oxidative stress and postprandial glycaemia.