Exploration of compositional, functional, nutraceutical, and metabolites of Ram kandmool (Agave sisalana Perrine) for potential application in food systems.

The present study examined the food value, techno-functional properties, and potential metabolites of Agave sisalana Perrine (Ram kandmool, RKM) flour. The proximate analysis revealed that RKM flour has a moisture content (10.74 %), fat content (1.12 %), protein content (5.42 %), and crude fiber content (11.35 %). The total carbohydrate content was 15.11 %, with an energy value of 385.76 kJ 100 g, and total sugar content of 36.61 mg glucose g. Additionally, the high total phenolic content (310.79 mg GAE g) and total flavonoid content (51.32 mg QE g) highlight its significant antioxidant properties, as evidenced by DPPH* and ABTS scavenging activities of 71.22 % and 93.68 %, respectively. Functional properties such as solubility index increase with temperature, indicating good solubility in hot food preparations, while the swelling ratio peaks at 70 °C, making it a valuable thickening agent. FTIR, SEM, LCMS, and amino acid analysis revealed a complex chemical composition, high surface area due to the rough, porous surface of RKM fibers, and significant health-benefiting compounds, respectively. Overall, RKM flour's diverse nutritional and functional properties, high mineral content, and significant antioxidant properties make it a valuable ingredient for food formulations aimed at improving health outcomes.