Bioactive and Nutraceutical Characterization of Moringa, Bambara Groundnut, and Yellow Maize Composites

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 glycemic-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 indicating 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: DPPH SC₅₀ (1.24–4.04 mg/mL), ABTS SC₅₀ (4.29–11.12 mg/mL), and 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 glycemia.