Antiaris africana seeds yielded 29.6% starch which showed appreciable high contents of ash, protein, and fat. The average diameter of A. africana starch granules was 3.98 µm compared to 8.93 µm for maize starch. A. africana starch had a C‐type XRD pattern and crystallinity of 41.5%. A. africana starch had higher AM content (24.1%) than maize starch (20.9%). The gelatinization onset temperature of A. africana starch (66.7°C) was higher than maize starch (63.1°C), but its gelatinization temperature range (8.57°C) and enthalpy (13.97 J/g) were lower than the values for maize starch (14.02°C, 14.65 J/g). The pasting temperature (Pt) and setback (Vs) were lower and breakdown (Vb) higher for A. africana starch (Pt = 82.5°C, Vs = 173.8 RVU, and Vb = 121.42 RVU) than for maize starch (Pt = 84.9°C, Vs = 183.73 RVU, and Vb = 78.58 RVU). The GPC analysis gave Mw of 2.18 × 107 g/mol and radius of gyration of 95.1 nm for Antiaris starch. Antiaris starch paste exhibited poor freeze‐thaw stability but its small granule size indicates potential for application as dusting starch.

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This antioxidant and enzyme inhibition could be some of the possible mechanism by which C. nitida is use in folklore for the management/treatment of type-2 diabetes. However, the enzyme inhibitory properties of the extract could be attributed to the presence of catechin, epicatechin, apigenin and naringenin.

Bread was produced by replacing yellow‐fleshed cassava flour (CF) with wheat flour (WF) and fortified with cocoa powder as flavorant (FL), in different proportions of 100CF: 0WF, 100WF: 0CF, commercial bread, 100CF: 0WF + FL, 50CF: 50WF + FL, 20CF: 80WF + FL, 10CF: 90WF + FL, and 0CF: 100WF + FL. The sensory evaluation of the composite bread revealed no significant difference (p > .05) in the value of aroma, taste, and general acceptability of the bread sample when compared with the control (100% WF bread). The composite bread is rich in protein, fiber, and potassium. Glycemic indices of the bread produced were relatively low. The values obtained for [Phytate]/[Zn], [Ca]/[Phytate], and [Ca][phytate]/[Zn] molar ratio were within the normal range of Zn bioavailability. It can be deduced that yellow‐fleshed cassava flour could be a good replacement for wheat flour in the production of confectioneries. Practical applications Stiff competition in bread production has allowed for increased search for substitute for wheat especially in the tropics where the growth of wheat is limited. This finding provides important information on the possible ways of using yellow‐fleshed cassava for the replacement of wheat flour in the high quality, consumer‐friendly, and acceptable bread production. In addition, the presence of high level of vitamin A may enhance the immune system, prevent some pathologies, and promote good healthy living. The data generated in this study will offer better ways of utilizing yellow‐fleshed cassava for the production of confectioneries. This will enable baking industries to produce high‐quality bread that are consumer‐friendly with less or no nutritional challenges. In addition, these innovations could create great avenues for the commercialization of products.