Nutritional, techno-functional properties, and metabolite profiling of Arenga obtusifolia griff. (Tassey) flour in the formulation of functional food

This study compares Arenga obtusifolia (tassey) flour with potato flour, focusing on nutritional, techno-functional, and metabolite profiles. Tassey flour has higher fat (2.50 %), fiber (7.11 %), and carbohydrate (75.58 %) contents, while potato flour offers more protein (21.33 %) and ash (3.44 %), making it a better protein source. Tassey flour exhibits strong nutraceutical potential, with a total phenolic content of 439.58 mg GAE g- 1 and flavonoid content of 16.60 mg QE g-1, resulting in high antioxidant activity (ABTS inhibition: 79.56 %, DPPH: 72.23 %) than potato flour. Tassey's peak viscosity (1092.3 mPa s) and pasting temperature (70.76 degrees C) suit it for baked goods requiring moisture retention, while potato flour's higher amylose (13.64 %) and starch content (64.49 %) lend structural benefits. Tassey flour also excels in water absorption (40.59 %) and oil holding capacity (12.20 %) compared to potato flour, making it ideal for snacks and bakery applications needing enhanced moisture. FTIR spectrum reveals the presence of various functional compounds, while SEM images show that the flour granules were smooth, uniform, and ranged from 10 to 50 mu m. Amino acid analysis shows valuable sulfurcontaining and aromatic amino acids, though potato flour has higher in-vitro protein digestibility (79.03 %). HRLCMS analysis further reveals a diverse array of nutraceutical compounds promoting metabolic health and reducing oxidative stress. Sensory testing of cookies reveals strong acceptability for tassey-enhanced variants, particularly Variant D. Tassey's unique attributes make it an excellent alternative to potato flour in healthfocused and nutrient-enriched food products.