Exploring the effect of pumpkin, soy, and sweet potato flours on soup's nutrition, antioxidant capacity, and sensory attributes

• Enrichment of corn flour soups with pumpkin, soy and sweet potato flour • Assessing the nutritional, physicochemical, antioxidant, and sensory attributes • Increment of β-carotene, nutrients and antioxidant capacity of noodles • Ensuring satisfactory levels of sensory acceptance • The possibilities of utilizing pumpkin, soy, and sweet potato to develop food products Soups are popular worldwide due to their diverse ingredients, providing essential nutrients and bioactive compounds. The study aimed to develop a soup using composite flours from pumpkin, soybean, sweet potato, and corn. The research assessed how varying ratios of pumpkin flour (20-50 %), along with soy and sweet potato flour, affected the soup's nutrient composition, functional characteristics, antioxidant properties, color, and sensory acceptance. The results showed that adding pumpkin, soybean, and sweet potato flour significantly (p < 0.05) enhanced the nutrients (like protein, fat, ash, crude fiber, β-carotene, and essential minerals like Ca, Mg, Fe, and Zn levels), functional characteristics, antioxidant properties, color, and sensory acceptance of the soup. The soup's powder TPC, TFC, and TAC increased significantly (p < 0.05), and the DPPH scavenging activity and FRAP assay showed a significant (p < 0.05) increase after these ingredients were added. The water absorption capacity of the prepared soup also increased significantly when PF was added to the soup powder. Sensory assessment ratings indicated that the soup containing 40 % pumpkin, 15 % soybean, 15 % sweet potato, and 30 % corn composite flour was superior to other prepared goods. The produced items are crucial for enhancing dietary variety and alleviating food insecurity among low-income households.