Relationships between the chemical composition, mineral profile and functional properties of sprouted corn and rice flours, as well as leaf extracts from taro (Colocasia esculenta) and sweet potato (Ipomoea batatas) grown in Côte d’Ivoire: A multivariate

Child malnutrition remains a major problem in developing countries, partly due to the low nutritional density of cereal-based complementary foods. This study aimed to evaluate the relationships between the chemical composition, mineral composition, and functional properties of sprouted and unsprouted corn and rice flours, as well as leaf extracts from taro (Colocasia esculenta) and sweet potato (Ipomoea batatas), using a multivariate statistical approach. The raw materials were characterized based on their proximate composition, mineral profile, and functional properties. The results revealed significant differences (p < 0.05) among the samples. Cereal flours had the highest levels of available carbohydrates (78.00–80.48 % DM) and energy content (356.34–372.10 kcal/100 g DM). In contrast, the leaf extracts were distinguished by their high content of protein (26.34–28.76 % DM), ash, essential minerals, and bioactive compounds. The taro leaf extract had the highest levels of protein, magnesium, calcium, and iron, while the sweet potato leaf extract was particularly rich in potassium, phosphorus, zinc, and copper. Germination improved several nutritional and functional characteristics of the grains. Correlation analysis revealed strong relationships between proteins, minerals, and functional properties, while principal component analysis explained 87.83% of the total variability along the first two axes. These results confirm the complementary nature of sprouted grains and leaf extracts for the development of ingredients suitable for the formulation of enriched infant foods with high nutritional and technological value.