Physicochemical, functional, and pasting properties of pre-gelatinized fermented Digitaria exilis starch enriched with freeze-dried Clerodendrum volubile leaf extract

• Fonio starch with 0.8–1.2% Clerodendrum volubile extract showed good functional properties. • Showed potential for diverse applications with peak viscosities that ranged from 993 cP to 1549 cP. • Showed desirable pH, moisture, water activity, and pasting characteristics. • Showed potential for breads, cereal bars, instant porridge/pap, pastas, and noodles production. • Can also be applied in stuffings/fillings (savory) and thickened soups/sauces/gravies Enrichment of pre-gelatinized fermented fonio starch (PFFS) with bioactive-rich Clerodendrum volubile leaf extract (CVLE) have been shown to improve antihyperglycemic potential, but its effects on techno-functional performance are lacking. The aim of this study was to determine the effect of CVLE (0.8% and 1.2%, w/w) inclusion on the physicochemical, functional, and pasting properties of PFFS using standard methods. Compared with control PFFS (sample A 100/0 ), CVLE enrichment (sample B 99.2/0.8 and sample C 98.8/1.2 ) decreased swelling index (A 100/0 , 594.16%; B 99.2/0.8 , 548.55%; C 98.8/1.2 , 464.21%) and solubility (A 100/0 , 20.61%; B 99.2/0.8 , 14.28%; C 98.8/1.2 , 8.60%), and lowered gelling temperature (A 100/0 , 83.5°C; B 99.2/0.8 , 80.0°C; C 98.8/1.2 , 79.5°C). Least gelation concentration (LGC) increased at 1.2% CVLE (A 100/0 , 16%; B 99.2/0.8 , 16%; C 98.8/1.2 , 18%). Water absorption, oil absorption and foam capacity did not differ significantly (p > 0.05), but foam stability declined at higher CVLE. Pasting temperatures were not significantly different (A 100/0 , 94.5°C; B 99.2/0.8 , 94.9°C; C 98.8/1.2 , 94.4°C). Peak viscosity was highest in C (1549 cP) and lowest in B (993 cP); final and setback viscosities were also highest in C 98.8/1.2 (FV: 2544 cP; SB: 1577 cP) and lowest in B 99.2/0.8 (FV: 1538 cP; SB: 873 cP). Minor but significant shifts were observed in pH, moisture, water activity, and ash content with enrichment. CVLE inclusion at 1.2% significantly influenced physicochemical, functional, and pasting properties of PFFS. The changes observed suggest application potential in products such as pasta/noodles, extruded snacks, and cereal bars, with formulation adjustments needed for applications where low retrogradation or stable foams are desired.