eng Enviro Research Publishers Current Research in Nutrition and Food Science Journal 2347-467X 2322-0007 2025-07-10 13 Special Issue Phytonutrients July 2025 219 228 10.12944/CRNFSJ.13.Special-Issue-July.14 23805 article Waheeba Elfaki Ahmed 1 Kamal Awad Abdel Razig 2 Mohammed Gadallah Elsayed Gadallah 1 Ghadah Saleh Alrebdi 3 Ammar AL-Farga 4 Islam Ragab 3 Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraidah, Saudi Arabia Department of Food Science and Technology, Alzaiem Alazhari University, Sudan Department of Chemistry, College of Science, Qassim University, Buraidah, Saudi Arabia Faculty of Science, Department of Biochemistry, University of Jeddah, Saudi Arabia This study investigated the potential of Xylopia aethiopica (Komba) to enhance the nutritional and functional properties of mish, a traditional Sudanese fermented dairy product. Motivated by the documented nutritional significance of both Xylopia aethiopica and mish, we examined dose-response effects of Komba fruit powder (incorporated at 0.0%, 0.5%, 1.0%, and 1.5% w/w) in mish produced from Dal Dairy Factory yoghurt. Chemical composition (AOAC methods), bioactive properties (DPPH radical scavenging assay), and sensory attributes (9-point structured hedonic scale; 60 panelists) were analyzed. Results demonstrated concentration-dependent improvements: The 1.5% Komba formulation exhibited significantly higher (P < 0.001) values than the control for total solids (17.0% vs. 13.80%), protein (5.95% vs. 4.75%), fat (5.05% vs. 3.94%), ash (2.77% vs. 1.25%), fiber (1.26% vs. 0.00%), and titratable acidity (2.06% vs. 1.70% lactic acid equivalent), alongside reduced pH (5.05 vs. 5.80). Mineral analysis confirmed elevated concentrations (P < 0.001) in the 1.5% sample: calcium (980.22 mg/100g vs. 895.60), potassium (482.61 mg/100g vs. 455.35), magnesium (182.33 mg/100g vs. 115.37), and iron (0.26 mg/100g vs. 0.19). Antioxidant activity increased proportionally to Komba concentration, with the 1.5% sample showing maximal DPPH radical scavenging (84.4% ± 0.001 vs. control: 67.1% ± 0.001), total flavonoids (76.7 ± 0.1 mg QE/100g DW vs. 30.5 ± 0.3), and total phenolics (39.9 ± 0.1 mg GAE/100g DW vs. 14.01 ± 0.1). These findings establish Xylopia aethiopica as a functional enhancer for mish, improving nutritional density and antioxidant capacity, supporting its application in value-added fermented foods and nutraceuticals. https://www.foodandnutritionjournal.org/vol13nospl-issue-phytonutrients-2025/physicochemical-antioxidant-and-sensorial-properties-of-xylopia-aethiopica-komba-fruit-on-mish-quality/ Antioxidants Chemical Composition Fermented Milk Xylopia Aethiopica (Komba)