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Sorghum and orange‐fleshed sweet potato (OFSP) flours were blended to produce composite flours at eight different ratios of 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, and 20:80, respectively, whereas 100% sorghumflour was used as control. The physicochemical compositions, nutritional and functional properties, as well as color attributes of the composite flour blends were evaluated. The acquired data were analyzed using ANOVA, and the means were separated using the Duncan multiple range test. Significant differences (p <.05) were observed in the physicochemical and nutritional properties of the flour blends. The protein levels in the composite flour decreased as the proportion of OFSP flour increased. However, the levels of vitamins, particularly vitamins A and C contents of the composite flours increased with higher proportions of OFSP, ranging from 0.27 and 1.74 mg/100 g in sample S100 to 2.13 and 2.12 mg/100 g in sample S20O80, respectively. In contrast, an increase in the percentage of OFSP flour resulted in a decrease in the contents of vitamin B‐complex, particularly vitamins B2 and B6. These values decreased slightly from 0.19 and 1.98 mg/100 g in sample S100 to 0.16 and 0.03 mg/100 g in sample S20O80, respectively. Furthermore, as the proportion of OFSP flour increased, there was a reduction in the calcium levels from 17.39 mg/100 g in the 100% sorghum sample to 13.52 mg/100 g in the S20O80 sample. However, no particular trend was observed in, magnesium, iron, and phosphorus levels. Sample S50O50 had the highest percentage of essential and conditional amino acids, except for cysteine, valine, and phenylalanine. The findings also revealed significant variations (p <.05) in the composite flour samples' functional properties and color measurements. Substituting sorghum with OFSP in sorghum‐based food products would significantly increase their vitamin A content. [ABSTRACT FROM AUTHOR]

Plant-based proteins have shown great potential as an alternative substitute for animal proteins to meet the increasing global demand. Nevertheless, several limitations mitigate plant-based protein application and utilization. As a panacea to meeting the market demand, it is imperative to modify plant-based proteins to produce improved quality and techno-functionalities compared to conventional animal protein ingredients. Enzymatic, chemical, and physical modifications have been used for plant-based proteins, which have shown exciting results in improving their techno-functional properties, digestibility, and inherent allergenicity. Among these modification methods, the low-cost, limited time, high sensitivity, and high reproducibility give enzymatic modification leverage over chemical and physical methods. This review gave a concise summary of the advantages and disadvantages of enzymatic modifications. The efficacy of enzymatic modification in producing protein ingredients from plant sources with improved techno-functional properties, digestibility, and alleviated allergenicity was discussed. Furthermore, the application of enzymatic modification in the production of bioactive compounds with health-beneficial properties adds in no small measure to the novelty of this review. [ABSTRACT FROM AUTHOR]