EVALUATION OF THE NUTRITIONAL AND SENSORY PROPERTIES OF MEAT ANALOGUE PRODUCED FROM BLENDS OF SOY BEAN AND BAMBARA GROUNDNUT INFUSED WITH ZOBO CALYCES.
Abstract
ABSTRACT
This study evaluated the nutritional and sensory properties of meat analogues produced from blends of soybean and Bambara groundnut infused with Zobo calyces (Hibiscus sabdariffa). Formulations with varying ratios of soybean to Bambara groundnut were analyzed for proximate composition, mineral content, and amino acid profile using standard methods. Results showed that the B20S80 blend (20% Bambara, 80% soybean) exhibited the highest levels of protein (30.54%), ash (4.92%), fiber (6.26%), and fat (33.42%), while also demonstrating improved mineral composition, particularly calcium (3.56 mg/100 g) and iron (24.40 mg/100 g). Soybean-rich formulations outperformed Bambara-rich ones in essential amino acid content, notably lysine, leucine, methionine, and tryptophan. Moderate inclusion of Bambara groundnut (up to 30%) was found to maintain or enhance flavor-related non-essential amino acids like glutamic acid and aspartic acid. Sensory attributes declined with increasing Bambara content, likely due to its lower functional and emulsification properties. Overall, the B20S80 formulation was identified as the most nutritionally and sensorial balanced formulation, suggesting its potential as a protein-rich and mineral-dense plant-based meat alternative,
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