IMPACT OF TAMARIND PULP POWDER ENRICHMENT ON THE FUNCTIONAL PROPERTIES AND PHYSICAL/CHEMICAL COMPOSITION OF CORN AND SOYBEAN COMPOSITE FLOURS: TOWARDS AGRI-FOOD VALORIZATION

This study aimed to evaluate the impact of incorporating tamarind pulp powder at different concentrations (5%, 10%, 15%, and 20%) on the physicochemical and functional properties of composite flours made from sprouted maize and soybean. Analysis revealed thatenrichment with tamarind powder induced significant acidification, lowering the pH from 4.36 to 3.28, while increasing fiber (14.50%) and protein (16.73%) content. Functionally, Water Absorption Capacity (WAC) and Emulsifying Activity (EA) were optimized, reaching 154.66% and 52.66%, respectively, for the 15% tamarind formulation (FC3). Principal Component Analysis (PCA),validated by a 1,000-permutation test and a high cophenetic coefficient (r = 0.86), explained 81.6% of the total variance. Formulation FC3 stands out as a major technological hub, offering an optimal balance between nutritional density and technological aptitude for bakery and charcuterie applications. However, conducted at a laboratory scale, this study will require sensory tests and pilot-scale validation to confirm industrial applicability.