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Quality protein maize (QPM) is a biofortified maize rich in lysine and tryptophan, essential amino acids required in human nutrition. This research therefore characterizes native and modified starches from QPM by evaluating the physicochemical properties, Fourier transform infrared spectra (FTIR), and pasting properties. The native QPM starch was modified by oxidation, acetylation, pregelatinization, and acid thinning techniques. The starch yield of native QPM was 43.80%, while that of modified starches were from 88.22 to 98.34%. The moisture content of the native and modified starches was from 4.56 to 9.20 g/100g. Modifications significantly (P ≤ 0.05) reduced the lipid, protein, and amylose contents of the QPM. While the native starch had 0.72 g/cm 3 bulk density, modified starches were between 0.59 and 0.88 g/cm 3 ; chemical modification reduced the bulk density and physical modification increased it. In addition, all the modifications except oxidation significantly (P ≤ 0.05) increased water absorption capacity. The oil absorption of the starch samples was increased by modification techniques used with the exception of physical modification. Chemical modification reduced the viscosity of QPM starch while physical modification increased it. The reducing sugar content of the starch was reduced by both the physical and chemical starch modification techniques. Acetylated sample exhibited the highest swelling power while acid-thinned sample had the least. The major functional groups identified via FTIR were OH, C-H, C=H, and C≡H. Modifications did not affect the functional groups as all the native and modified starches (except oxidized sample) all have similar spectrum and bands stretch.

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Popsicle is a flavored and edible ice on stick that can be produced with dairy products. This study aimed to investigate the possibility of using milk from tigernut as a non-dairy source and date palm fruits as sweetener for producing popsicles with enhanced bioactive properties and acceptability. Tigernut milk-based popsicles sweetened with sugar, unroasted date or roasted date were made. The physical properties, antioxidant activity, total phenolic content, melting rate, and sensory characteristics were evaluated. The roasting process significantly influenced the total phenol, antioxidant activity and sensory characteristics of the popsicles. Melting resistance was higher in the popsicles containing both the roasted and unroasted dates compared to the sugar sweetened popsicles. Popsicles sweetened with roasted dates exhibited the most acceptable sensory properties in terms of flavour, taste and overall acceptability.