Preliminary investigation on pasting properties, solvent retention capacity and antioxidant properties of mature green breadfruit ( <i>Artocarpus altilis</i> , Moraceae) flour modified using plant food waste <i>Hibiscus sabdariffa</i> bioactive compo

Abstract Effects of bioactive components of white variety of Hibiscus sabdariffa (WHS) at 4 regimen and 2 regimen samples without WHS as reference carried out at room temperature for 14 days, with periodical stirring on pasting, antioxidant and solvent retention capacity properties of mature green breadfruit flour were studied. Results showed that pasting characteristics of importance notably PV (3204–4520), TV (2611–4092), FV (6430–8211) and SBV Total (+2722–4387) were high comparatively to low values of the control samples (ethanol, neat without soaking) PV (2611, 2623), TV (2490, 2231), FV(5800, 5529) and SVB Total (+3310, +3298), respectively. Antioxidant markers: TPC (0.0868–0.09151), relative reducing power (RRP) (0.0205–0.0353), radical scavenging activity (RSA) (52.46–68.26) and Fe 2+ chelating (33.13–49.17) of treated samples in comparison to control samples (ethanol, neat without soaking), TPC (0.01, 0.098), RRP (0.0308, 0.0065) RSA (50.91, ND) and Fe 2+ chelating (45.26, ND). Solvent retention test signified water hydration improvement of WHS modified breadfruit flour with respect to cumulative contribution of components notably, pentosans and damaged starch in comparison to the control samples. Application of cheap food plant product, usually discarded as waste can be harnessed using facile protocol to modify breadfruit flour.