Characterization and Chemical Properties of Defatted Serendipity Berry Seed Flour

This study investigates the proximate, mineral, antioxidant, antinutrient, and functional properties of seed flour from Dioscoreophyllum cumminsii (serendipity berry), a native West African species known for its intensely sweet mesocarp. Serendipity berry were obtained from a local farm, the flour was prepared by dehulling, drying, milling, and sieving and analysed for moisture(2.98%), crude protein(23.52%), crude fat(22.75%), ash(2.98%), crude fiber(7.3%), and carbohydrate content(41.17%). Mineral profiling (P, K, Ca, Mg, Na, Fe) was conducted via ICP-OES and the results were P-0.766, K-3.848, Ca-0.001, Mg-3.262, Na-0.833 and Fe-0.023 antioxidant assays revealed the contents of phenol (219.48mg/100g),followed by DPPH IC50 (107.49μg/ml), flavonoid (90.54 (mg/100g), vitamin C (39.36mg/100g), FRAP (27.05mhAAE/g) in decreasing order of antioxidant factor while antinutrients which includes tannin (621.82mg/100g), oxalate (117.67mg/100g), terpenoid (22.5%), quinine (16.05mg/kg), saponin (11.36%), alkaloid (7.33%) and glycoside (6.48%) were quantified using established colorimetric methods, functional properties assessed were also done which revealed the following results; water absorption (1.67ml/g), oil absorption (1.6ml/g), bulk density (0.63g/ml), and swelling index(0.11ml/g) through a rapid visco analyzer, supplemented with thermal profiles from DSC.and the seed flour was characterized using GC-MS which shows that the defatted seed flour contain a diverse compound including energy-rich lipid (methyl stearate, ethyl oleate) and bioactive compounds (azulene derivatives) The flour exhibited favorable phytochemical, antioxidant and functional properties, indicating utility in food systems like bakery blends, beverages, and value-added formulations and some appreciable amounts of compound were found inside the serendipity berry seed flour The study contributes novel data on this under-researched seed, supporting its potential as a sustainable local food resource and functional ingredient.