Functional Properties of Cassava Starch–Mesquite Seed Flour Composite Blends for Prawn Cracker Production

Wheat flour dependence in Nigeria's food industry is a major constraint on snack production, driven by high importation costs, its comparatively low protein and dietary fibre content, and gluten intolerance concerns associated with its use. This study evaluated the functional properties of composite blends of cassava starch and mesquite (Prosopis africana) seed flour formulated for prawn cracker production, with a view to identifying gluten-free, locally sourced alternatives to wheat-based snacks. Eight blends were prepared at cassava starch-to-mesquite flour ratios of 100:0 (control, Sample 101), 90:10, 80:20, 70:30, 60:40, 50:50, 40:60 and 0:100 (Sample 108), and analyzed in duplicate for bulk density, water absorption capacity, oil absorption capacity, foaming capacity, foaming stability and gelation capacity using standard methods. All functional properties declined progressively and significantly (P≤0.05) with increasing mesquite substitution. Sample 101 recorded the highest values across all parameters (bulk density 0.73 g/ml, water absorption 2.28 g/g, oil absorption 2.47 g/g, foaming capacity 29.83%, foaming stability 18.31%, gelation capacity 71.44°C), while Sample 108 recorded the lowest (0.67 g/ml, 1.97 g/g, 2.03 g/g, 25.66%, 14.13%, 63.45°C, respectively). The consistent decline suggests that mesquite seed flour's lower starch content reduces the water- and oil-binding, foaming, and gelling behaviour typically driven by cassava starch. These results indicate that moderate cassava-to-mesquite substitution levels (e.g., 90:10 to 70:30) can preserve functional adequacy for prawn cracker production, supporting mesquite seed flour's potential as a partial, gluten-free substitute in composite-flour snack formulations.