Czech Journal of Food Sciences - Latest articles

Antioxidant potential and antimicrobial activity of coloured onion peels extracted using ultrasound-assisted deep eutectic solvents

Özge Demir, Fatma Nur Baştürk, Yusufcan Gerçek, Emel Mataracı Kara, Şah İsmail Kırbaşlar

Czech J. Food Sci., 2026, 44(4):353-367 | DOI: 10.17221/33/2026-CJFS  

In this study, the most effective deep eutectic solvent (DES) for extracting antioxidants from purple onion peel was identified using total antioxidant capacity (TAC) values obtained by the CUPRAC assay. The DES systems used in this study consisted of choline chloride (ChCl) combined with ethylene glycol (EG), diethylene glycol (DiEG), triethylene glycol (TriEG), tetraethylene glycol (TetEG), 1,4-butanediol (1,4-but), and 1,2-propanediol (1,2-pro) at a molar ratio of 1 : 2 with 30% water content. All DESs were characterised in terms of Fourier transform infrared (FTIR) spectra, viscosity, density, and pH. Ultrasound-assisted extraction...

Drying effects on physicochemical and techno-functional properties of Terminalia arjuna leaf mucilagein set yoghurt

R.R.G.H.N. Senarathna, T.C. Kananke

Czech J. Food Sci., 2026, 44(4):342-352 | DOI: 10.17221/16/2026-CJFS  

Stabilisers are widely used in yoghurt production to improve texture, consistency, and gel stability while minimising syneresis. Although gelatine is commonly applied for this purpose, ethical and sustainability concerns have increased interest in plant-based alternatives. This study evaluated Terminalia arjuna leaf mucilage powders as a natural stabiliser in set yoghurt. Mucilage was dried by freeze drying, microwave drying, and oven drying, incorporated at 0.6–1.0% (w/w), and compared with gelatine-stabilised yoghurt for physicochemical, textural, and sensory properties. The drying method and concentration significantly affected...

Antimicrobial effect of Thymus vulgaris and Rosmarinus officinalis L.essential oils against Gram-positive bacteria inoculated in cooked turkey breasts stored under different temperatures

Talal Lahreche, Karima Aoues, Lydia Yasmine Kebir

Czech J. Food Sci., 2026, 44(4):297-305 | DOI: 10.17221/186/2025-CJFS  

In order to simulate post-cooking contamination, the study evaluated the effects of storage temperature on the antibacterial activity of essential oils (EOs) of Rosmarinus officinalis L. (0.6%) and Thymus vulgaris (0.3%) added to cooked turkey breasts inoculated with Staphylococcus aureus (ATCC 25923), Bacillus cereus (ATCC 14579), and Listeria innocua (ATCC 33090). The turkey breasts were packaged aerobically and stored at 3 ± 1 °C for 120 h, 8 ± 1 °C for 120 h, and 3 ± 1 °C for 24 h, followed by 12 h at 25 ± 1 °C, and at 3 ± 1 °C until the end of storage (120 h). Sensory assessments and...

CaCl₂-cold storage combination: An efficient preservation approach for prolonging the shelf life of passion fruit (Passiflora edulis)

Xiaoying Zhang, Ye Wang, Jiayu Li, Zixiong Zhang, Caixia Chen, Yao Teng, Xiuqin Long

Czech J. Food Sci., 2026, 44(4):315-325 | DOI: 10.17221/163/2025-CJFS  

Passion fruit (Passiflora edulis) is a highly perishable climacteric fruit that is susceptible to rapid postharvest deterioration including pericarp shrinkage and pulp separation. In this study, six preservation treatments were assessed for maintaining the quality of 'Qinguo No. 9' passion fruit: control (20 °C), water + 20 °C, 4 °C alone, water + 4 °C, CaCl₂ + 20 °C, and their combination (CaCl₂ + 4 °C). The lowtemperature treatments markedly decreased significantly reduced cumulative weight loss and maintained higher edible rates, with 4 °C alone showing the strongest effect in reducing weight loss. In terms of nutritional...

Eco-friendly synthesis of ZnO nanoparticles for improved pectin/chitosan hydrogels with antibacterial activity

Shirin Gull, Huma Umbreen, Mahr Un Nisa, Abid Rashid

Czech J. Food Sci., 2026, 44(4):326-341 | DOI: 10.17221/159/2025-CJFS  

The core objective of the present study was to develop a novel nanocomposite pectin/chitosan hydrogel based on green-synthesised zinc oxide nanoparticles (ZnO NPs-L). For this purpose, zinc oxide nanoparticles were prepared by the solution casting method, using extract from aloe vera leaves, and were incorporated into pectin/chitosan hydrogels (0, 10, and 20%). The nanoparticles were analysed using scanning electron microscopy, X-ray diffraction, UV-Vis, and FTIR (Fourier transform infrared) spectroscopy. Moreover, the hydrogels were evaluated through FTIR, scanning electronic microscopy, atomic force microscopy, gel fraction, contact angle measurements,...

Modern advanced food safety and smart traceability systems

Aslıhan Tüğen, Louiza Belkacemi

Czech J. Food Sci., 2026, 44(4):265-281 | DOI: 10.17221/130/2025-CJFS  

This systematic review article aimed to examine the effects of digitalisation in the field of food safety and traceability on applications and the challenges encountered in the context of the food industry. The decentralised structure of blockchain technology prevents forgery in records. It has been determined that tools such as IoT sensors and Radio Frequency Identification (RFID) facilitate quality control and logistic processes, ensure consumer trust, savings and cost reduction in logistics and supply. High investment and energy costs make it difficult to use these technologies. The incompatibility of regulatory policies and standards in different...

Preparation and characterisation of antioxidative edible films based on cocoa pods extract incorporating black or green tea extract

Triana Lindriati, Siti Mutimmah, Maryam Husnul Istiqomah, Melania Anggraini, Herlina Herlina, Sih Yuwanti, Asmak Afriliana

Czech J. Food Sci., 2026, 44(4):306-314 | DOI: 10.17221/81/2025-CJFS  

Cocoa pods are an underutilised agro-industrial waste rich in pectin and polyphenols. This research developed cocoa pod extract as a base material for antioxidant edible films by incorporating black or green tea extracts as solvents. Five formulations were prepared, which differ in solvent: distilled water, 50% v/v, and 100% v/v of black or green tea extract. Using tea extracts as a solvent significantly (P ≤ 0.05) increased total polyphenol content, antioxidant activity, and tensile strength, while reducing solubility, elongation, and water vapour transmission rate. Green tea extract showed higher effects than black tea...

Study on the flavour characteristics of rattan tea liqueur based on sensory evaluation and electronic nose analysis

Minghong Bian, Xuan Wu, Qiang Xu, Shaolong Li, Yuli Fang, Yujie Chen, Hongbing Liao, Xiancui Tian, Baolin Han

Czech J. Food Sci., 2026, 44(4):282-296 | DOI: 10.17221/53/2025-CJFS  

As a traditional Chinese alcoholic beverage with profound historical and cultural significance, the herbal liqueur is renowned for its nutritional diversity, varied styles, and health-promoting properties, demonstrating a broad market potential. This study innovatively explores the application of Ampelopsis grossedentata (rattan tea) in herbal liqueur production to enhance its utilisation value and develop novel products. Using rattan tea and strong-flavour Baijiu as raw materials, the effects of solid-to-liquid ratio (1 : 4–1 : 12 g·mL^–1), ethanol concentration (36–48% vol), extraction...

Current trends and future perspectives in dairy by-product valorisation

Aslıhan Tüğen

Czech J. Food Sci., 2026, 44(3):167-180 | DOI: 10.17221/7/2026-CJFS  

The increase in milk production and demand for dairy products worldwide has led to the emergence of a wide variety of products in the sector, whilst a high volume of solid (sludge) and liquid waste is also generated. Dairy industry wastes, due to their high organic load (biological oxygen demand, chemical oxygen demand), high moisture content and variable composition, can cause significant environmental and economic problems when disposed of directly. The aim of this research is to determine current methods and possible future trends for the valorisation of dairy industry by-products (whey, casein and lactose-containing wastes, wastewater and sewage...

Production and quality assessment of fig wine: A comparative study on Turkish fig varieties

Ziya Binat, Ayşegül Kırca-Toklucu

Czech J. Food Sci., 2026, 44(3):192-203 | DOI: 10.17221/201/2025-CJFS  

This study aimed to produce technologically viable fig wines from two main Turkish fig varieties (Sarilop and Bursa Siyahi) and to evaluate their quality and acceptability. Fig musts were prepared at two soluble solids concentrations (17 and 24 °Bx) using fresh and sun-dried Sarilop (yellow-coloured) and fresh Bursa Siyahi (dark purple-coloured) figs. Total phenolic content of fig wines ranged from 223.21 to 267.98 mg gallic acid equivalents (GAE)·L^–1, while total antioxidant capacity varied from 3.73 to 4.42 µmol Trolox·(100 mL)^–1 (ABTS) and 35.09 to 69.30 µmol Trolox·(100 mL)^–1...

Enhancing labneh with freeze-dried fruits or fruit flavours: Effects on physicochemical, microbiological, and sensory properties

Bayram Çetin, Christina Rehagel, Ömer Akineden

Czech J. Food Sci., 2026, 44(3):216-226 | DOI: 10.17221/189/2025-CJFS  

The present study aimed to formulate novel labneh variants containing freeze-dried fruit pieces or fruit flavour and to evaluate their influence on physicochemical properties, microbiological quality, and sensory acceptance during storage. For this purpose, fruit-piece labneh was prepared by incorporating 6% freeze-dried strawberry, blackberry, or kiwi pieces, while fruit-flavoured labneh was formulated by adding 0.01% colouring and 0.1% fruit flavour derived from strawberry, blackberry, or kiwi juice. The labneh variants developed in this study were subjected to additional post-fermentation pasteurisation followed by hot filling. Samples were analysed...

Impact of microencapsulation and milk matrix on Lactobacillus acidophilus survivalin yoghurt-based icecreams

Feray İnci Maden, Salih Özdemir

Czech J. Food Sci., 2026, 44(3):181-191 | DOI: 10.17221/107/2025-CJFS  

This study examined the effects of milk origin (cow versus buffalo), probiotic delivery form (free cells versus alginate-encapsulated Lactobacillus acidophilus ATCC 4356), and inulin supplementation on microbial viability, physicochemical properties, and melting behaviour of yoghurt ice cream over a 60 day storage period. Ten formulations were evaluated on days 1, 15, 30, and 60 for total and probiotic counts, yeast and mould levels, pH, titratable acidity, drip time, viscosity (measured at 30 and 50 rpm), and overrun. Buffalo milk samples containing encapsulated probiotics and inulin showed the highest Lactobacillus acidophilus counts...

Study on the browning mechanism of apple juice based on untargeted metabolomics

Junpeng Bao, Mengyi Li, Ziwei Liu, Shuhui Zhang, Longying Pei, Qiuru Yin, Gelin Lü, Litao Zhang, Heng Zhang, Jianli Ding, Jia Li

Czech J. Food Sci., 2026, 44(3):204-215 | DOI: 10.17221/87/2025-CJFS  

Browning of apple juice is a major quality defect that occurs during storage, yet the molecular basis of the browning process remains unclear. This study utilised an untargeted metabolomics approach to investigate the untargeted metabolomic differences in Xinjiang Aksu sugarheart apple juice before and after 100 days of storage. Employing high-resolution liquid chromatography quadrupole time-of-flight mass spectrometry (LC-QTOF/MS), we identified 6 264 metabolites, with 1 588 significantly upregulated and 1 158 downregulated. Multivariate statistical analysis, including principal component analysis (PCA) and orthogonal partial least squares-discriminant...

Understanding the role of Taraxacum mongolicum polysaccharide for corn starch gel amelioration: Physicochemical and structural properties

Mei Lu, Yining Dou, Jialing Xu, Yuanyuan Zhang

Czech J. Food Sci., 2026, 44(3):251-263 | DOI: 10.17221/52/2025-CJFS  

This paper aims to investigate the effects of Taraxacum mongolicum polysaccharides (TMPs) on the pasting, rheological, gel properties, and structural properties of corn starch (CS) by using different methods. The results show that TMPs could markedly enhance the peak, breakdown, and setback viscosities. TMPs-CS gels showed shear-thinning behaviour, and TMPs could effectively improve the viscoelasticity of TMPs-CS gels, and TMPs could enhance the gel strength and hardness of TMPs-CS gels. Moreover, TMPs could enlarge the size and increase water holding capacity of TMPs-CS gels, whereas TMPs could decrease the relative crystallinity of TMPs-CS...

Effect of compound preservative treatment on the quality and physicochemical properties of fresh-cut lotus root

Xinhui Wang, Tingting Yang, Lele Zhao, Yuxi Zhou, Yi Jie Zhang, Yang Liu

Czech J. Food Sci., 2026, 44(3):238-250 | DOI: 10.17221/9/2025-CJFS  

Fresh-cut lotus root is susceptible to quality problems after cutting and processing. This paper investigated the effect of 0.8% glacial acetic acid compounded with 0.5% ascorbic acid solution on fresh-cut lotus root quality and physicochemical properties. It significantly inhibited the decrease of the L* value and the increase of a* value, b* value, and ΔE value, and delayed the colour change of fresh-cut lotus root. Meanwhile, the increase in weight loss rate and browning degree was postponed, and the decrease of soluble solids and hardness was inhibited. Moreover, the compound preservative treatment inhibited the...

Artichoke as a novel substrate for kombucha fermentation: Fermentation characteristics, functional properties, and sensory evaluation

Anh Duy Do, Le Bao Xuyen Nguyen, Hong Viet La, Thach Phan Van

Czech J. Food Sci., 2026, 44(3):217-237 | DOI: 10.17221/90/2024-CJFS  

This study examined the feasibility of using artichoke (Cynara scolymus L.) as a non-traditional substrate for kombucha fermentation and evaluated its effects on fermentation performance, functional properties, and sensory quality. Fermentation with artichoke supported pronounced SCOBY development by day 21, alongside progressive utilisation of soluble solids, increasing total acidity, and a concomitant decrease in pH. Total phenolic and flavonoid contents increased significantly during fermentation, reaching peak values at day 14 [342.47 ± 16.89 mg gallic acid equivalents (GAE)·L^–1 and 44.54 ± 3.35 mg quercetin...

The use of by-products for the improvement of techno-functional properties of dairy products

Iveta Klojdová, Nujamee Ngasakul, Šarka Horačková, Eva Musilová, Ladislav Čurda, Jiří Štětina

Czech J. Food Sci., 2026, 44(2):93-100 | DOI: 10.17221/218/2025-CJFS  

A significant challenge for the sustainable dairy sector is incorporating by-products generated during other food production and agricultural processes, such as fruit, vegetable, legume, oilseed, and grain production, into dairy products. In previous decades, by-products from these sectors were mainly used as feed for dairy cows and other animals. Currently, there is a trend to use these materials also in dairy production, for fortifying and developing novel dairy products. Additionally, their incorporation into dairy products offers the modification and enhancement of the technofunctional properties. This review summarises contemporary approaches...

Detection of frozen-thawed beef, pork and chicken meat

Filip Beňo, Eliška Václavíková, Filip Hruška, Nell Melisa Heráková, Rudolf Ševčík

Czech J. Food Sci., 2026, 44(2):141-149 | DOI: 10.17221/139/2025-CJFS  

Thawed meat is usually of lower quality and less expensive than chilled meat, which some dishonest people may exploit by fraudulently marketing it as chilled. This study focused on methods for detecting and distinguishing frozen meat from chilled meat. The activity of the enzyme aconitase in the eluate was determined, and the mineral cations (Na⁺, K⁺, Mg²⁺) as well as the concentrations of organic acids (acetic, citric, and lactic) were analysed in chilled and thawed meat stored for 7, 14, and 150 days at −18 °C. After 150 days of storage, aconitase activity increased from 47.2 ± 7.2 U·L^–1...

Microwave-assisted extraction of annatto: Effects of pH and time on antibacterial activity

Isti Handayani, Aisyah Tri Septiana, Budi Sustriawan, Karseno

Czech J. Food Sci., 2026, 44(2):150-156 | DOI: 10.17221/129/2025-CJFS  

Annatto seeds possess antimicrobial properties, but extraction methods may degrade bioactive compounds. This study investigated the impact of pH-adjusted microwave-assisted extraction using distilled water on antibacterial activity to obtain safe food-grade extracts. Extractions were performed at pH values of 4, 7, and 9 for extraction times of 2, 4, and 6 min, using a microwave power setting of 100 W. The antimicrobial activity of the extracts was assessed against Escherichia coli and Staphylococcus aureus through inhibition zone analysis and viable bacterial cell count reduction. In parallel, the total phenolic content of each extract...

Enhanced inactivation of pectin methylesterase in passion fruit juice by ohmic heating

NhuKhue Doan, ThiHuong Nguyen, NhatTam Le, MinhTuan Pham, QuocDat Lai

Czech J. Food Sci., 2026, 44(2):132-140 | DOI: 10.17221/125/2025-CJFS  

This study investigated the effectiveness of ohmic heating (OH) for the inactivation of pectin methylesterase (PME) in passion fruit juice. PME is a heat-resistant enzyme responsible for juice cloud loss and quality deterioration during storage and is therefore commonly used as an indicator of pasteurisation efficiency. Juice samples were initially heated from 20 to 70 °C and subsequently held at 70 °C for 10 s while being subjected to different electric field strengths (20–40 V·cm^–1) and frequencies ranging from 50 to 10 000 Hz. The highest PME inactivation was observed at 60 Hz, and increasing electric field strength further...

Occurrence of Norovirus genogroup II in leafy greens in the region of Marrakech using a molecular method

Salma Berrouch, Nouhaila El Fellaki, Abdelkader Biary, Hibatallah Lachkar, Houda Rafi, Halima Rouane, Simeon Goïta, Jamal Eddine Hafid

Czech J. Food Sci., 2026, 44(2):123-131 | DOI: 10.17221/101/2025-CJFS  

Leafy greens are important vectors for enteric viruses, including human noroviruses (HuNoV), which are a leading cause of foodborne disease. These viruses can contaminate the agricultural environment through untreated wastewater or direct contamination. While studies on HuNoV in vegetables have been conducted, few have focused on Morocco. This study aimed to detect HuNoV in leafy greens collected in the region of Marrakech region over a fifteen-week period (March–June 2023). For this purpose, 112 samples (coriander, lettuce and parsley) were collected and analysed using the ISO 15216-2:2019 method with minor modifications, after validation. The...

Optimisation of polyphenol extraction from Chinese Baijiu distillers' spent grains: Stability and antioxidant capacity

Caihong Xu, Xi Chen, Ping Yang, Shengzhong Dong, Qingyu Yang

Czech J. Food Sci., 2026, 44(2):157-166 | DOI: 10.17221/64/2025-CJFS  

Chinese Baijiu distillers' spent grains (DSGs), a major byproduct of liquor production containing valuable polyphenols, face disposal challenges because of their high moisture content and rapid spoilage. In this study, an optimised cellulase-assisted extraction process was developed for DSG polyphenols (DGPs), and their stability and antioxidant capacity were comprehensively characterised. The extraction yield of DGP was determined as the primary response variable to evaluate the effectiveness of the process. A central composite design (CCD) was employed to optimise key operational parameters: enzyme concentration, enzyme temperature and liquid–solid...

Chemical composition, physical properties and sensory attributes of gluten-free pasta produced from acorn flour

Lassoued Rabeb, Chouaibi Moncef, Gharsallah Karima, Abderrabba Manef, Mejri Jamel

Czech J. Food Sci., 2026, 44(2):101-111 | DOI: 10.17221/168/2024-CJFS  

The use of flours from the acorns of Quercus ilex and Quercus coccifera to produce gluten-free pasta was investigated in the current study. The latter evaluates the nutritional value, physical properties (minimum preparation time, water absorption index, cooking loss, and colour), textural properties (hardness, firmness, and stickiness), and sensory attributes of cooked rice pasta enriched with different dosages of acorn flour [25 g·(100 g)–1 and 50 g·(100 g)–1]. The results demonstrated that pasta produced from Quercus ilex acorn required the shortest cooking time, whereas pasta made from Quercus coccifera acorn exhibited the...

Impact of proofing and baking parameters on B complex vitamins retention of Arabic flatbread produced from wheat flour with different extraction rates

Ashraf M. Al-Khamaiseh, Mohammad H. Shahein, Yanal Albawarshi, Ayed Amr

Czech J. Food Sci., 2026, 44(2):112-122 | DOI: 10.17221/145/2024-CJFS  

Extensive research studies worldwide have discussed and analysed the effect of processing conditions on the nutritional aspects of Western types of bread; however, the literature on Arabic bread processing is very limited. This study aims to determine the effect of baking temperature and time on the retention of B vitamins in a pocket-forming Arabic flatbread model system. High-crumb flat Arabic bread (Thick Kmaj) was prepared by the straight dough method from three types of flour (patent, straight grade, and whole wheat) fortified with B vitamins. Doughs were fermented and proofed for 0, 30, 60, and 90 min and baked at five temperatures (250,...

List of reviewers 2025

Editorial Department

Czech J. Food Sci., 2026, 44(1):I-II  

Effect of protective cultures on selected parameters of fresh cheese

Libor Kalhotka, Jana Zemanová, Petr Kouřil, Radek Valach, Jonáš Novotný, Miroslav Jůzl, Jan Slováček

Czech J. Food Sci., 2026, 44(1):82-92 | DOI: 10.17221/190/2025-CJFS  

Protective cultures are selected microorganisms that inhibit undesirable microbiota through metabolic activity, thereby improving the safety and shelf life of dairy products. This study evaluated the effect of protective cultures on the physicochemical, microbiological, and sensory properties of fresh cheese during 21 days of storage at 6–8 °C. Three variants were prepared: a control with the starter culture CHN-19 and two experimental samples containing FreshQ^® Cheese 3 and FreshQ^® 9 (Lacticaseibacillus rhamnosus). The application of protective cultures resulted in a slightly faster acidification...

The effect of chitosan enriched with different essential oils on the physicochemical and microbiological quality of trout burgers stored at 4 °C

Wadah Elsheikh, Ilknur Ucak

Czech J. Food Sci., 2026, 44(1):62-70 | DOI: 10.17221/116/2025-CJFS  

This study examined the effects of chitosan films enriched with various essential oils on the quality characteristics of rainbow trout burgers stored at (4 ± 1 °C) for 21 days. Five groups were prepared: a control group (C), a chitosan film group (CF), and groups of chitosan films enriched with 1% oregano essential oil (OEO), citrus essential oil (CEO), and rosemary essential oil (REO). Microbiological counts and physicochemical factors were assessed. Significant differences (P < 0.05) in physicochemical properties were observed among the treatments, with OEO showing the lowest pH (6.67), the lowest peroxide value (PV; 12 meq O₂·kg^–1),...

Beta-hydroxy-beta-methylbutyrate in functional food ingredients: An overview of biosynthesis, metabolic mechanisms and applications

Xizi Zhang, Huijing Zhang, Jiaxing Li, Chenchen Qi, Di Zhang, Wei Chen, Chengtao Wang

Czech J. Food Sci., 2026, 44(1):1-15 | DOI: 10.17221/88/2025-CJFS  

β-Hydroxy-β-methylbutyrate (HMB) is a metabolite of the essential amino acid leucine, which can be produced naturally in mammals and is also found in trace amounts in citrus fruits and fish. Studies have shown that HMB plays an important role in maintaining human health by improving muscle health and inhibiting muscle catabolism. This review summarises the synthesis and metabolism of HMB and discusses its potential use as a nutrient, highlighting and analysing the importance of HMB supplementation for athletes' physical recovery and the treatment of muscular dystrophy-related diseases between 2019 and 2025. This study will help us to deepen...

Evaluation of antibacterial activities of two types of local Jordanian honey with Manuka honey: A comparative study

Mohammad A. Al-Kafaween, Sajeda A. Al-Qubelat

Czech J. Food Sci., 2026, 44(1):16-34 | DOI: 10.17221/76/2025-CJFS  

Honey is one of the oldest traditional medicines that has been highly reputed and widely used for the treatment of several human diseases for thousands of years. The purpose of this study was to: (i) evaluate and compare the antibacterial and antibiofilm activities of Shawkiat and Rabiee honeys with those of Manuka honey against Escherichia coli and Staphylococcus aureus; (ii) assess the anti-virulence potential of these honeys, by examining their impacts on the expression of five selected genes in E. coli and seven genes in S. aureus that have been previously shown to be involved...

Exploring the potential use of two species of Dioscorea in composite flours for bakery products

Martin Amador Meza-Nieto, María Guadalupe Torres-Cardona, Sergio Soto-Simental, Antonio de Jesús Cenobio-Galindo, Rubén Jiménez-Alvarado

Czech J. Food Sci., 2026, 44(1):52-61 | DOI: 10.17221/48/2025-CJFS  

Dioscorea species possess valuable properties that make them suitable for use in food production. This study characterised doughs made with flours from two species of Dioscorea by evaluating their nutritional, rheological and textural properties for use in baking. Dioscorea composita flour had a higher crude fibre content (1.5% ± 0.11), while Dioscorea bulbifera flour exhibited higher antioxidant content [930.5 mg GAE · (100 g)^–1 dry matter] and better protein digestibility (89.06% ± 0.7%). Wheat flour was substituted with Dioscorea...