Cassava-based mahewu: Physicochemical and protein quality improvement through enzyme-extracted bambara groundnut protein isolate

The development of nutrient-dense plant-based protein foods and beverages represent a critical strategy for improving dietary quality and public health. This study developed a protein-enriched cassava-based mahewu (PE-CBM) using bambara groundnut protein isolate (BGPI) produced by enzyme-assisted extraction (EAE) and evaluated its contribution to protein requirements in school children aged 4–13 years. Cassava flour was substituted with BGPI at 0 % (control), 15 %, 25 %, and 35 % and fermented for 24 h using lactic acid bacteria. BGPI inclusion significantly increased protein content (1.06–10.20 % w.b.), in vitro protein digestibility (67.37–92.37 %), and °Brix (12.33–15.40 %), while viscosity decreased (251.6–143.5 cP) with minimal color changes compared to the control. Tannin concentrations (0.24–0.18 gTAE/100 g) were reduced, and the potential contribution to protein recommended dietary allowance per 240 mL serving significantly increased for girls (5.03–66.55 %) and boys (4.28–56.54 %). The essential amino acid profile of the 25 % BGPI formulation met FAO/WHO reference patterns. Overall, the 25 % BGPI formulation provided the best balance of nutritional and physicochemical properties, highlighting BGPI as a sustainable ingredient for developing value-added fermented beverages to support improved protein intake.