Soy-Groundnut Suya Meat Analogue Compared with Beef Control: A Nutritional, Phytochemical and Quality Evaluation
DOI:
https://doi.org/10.25047/tefa.v3i2.7102Keywords:
plant-based protein, meat analogue, suya, soybean, groundnut, proximate composition, texture profile analysis, phytochemicals, sensory evaluationAbstract
Growing demand for sustainable, affordable, and nutritionally adequate plant-based proteins has intensified interest in meat analogues as viable alternatives to animal-source foods. This study investigated the use of complementary legume proteins from soybean (Glycine max) and groundnut (Arachis hypogaea) in producing a culturally relevant suya-type meat analogue. Three soy-groundnut suya meat analogues (SGMS1: 50:50%; SGMS2: 60:40%; SGMS3: 70:30%) were formulated and evaluated against a 100% beef suya control (MS) for proximate and mineral composition (AOAC, 2023), vitamin content (HPLC), phytochemical profile (spectrophotometry), textural attributes (texture profile analysis), CIELab colour parameters, and sensory acceptability (9-point hedonic scale). Protein content increased significantly (p < 0.05) with soy–groundnut inclusion, peaking at 33.61 mg/100g in SGMS3 versus 24.23 mg/100g in MS, while crude fat declined from 13.51 to 7.59 mg/100g. SGMS2 recorded the highest concentrations of magnesium, potassium, phosphorus, calcium, and iron, as well as total phenolics (164.37 mg/100g). SGMS3 showed the highest niacin, pyridoxine, flavonoid, and zinc values. Textural parameters increased progressively with soy inclusion. Sensory acceptability scores ranged from 5.90 to 6.20 for the analogues versus 8.10 for the control. Soy-groundnut meat analogues improved nutritional quality over conventional beef suya, with SGMS2 emerging as the most balanced formulation. Targeted sensory optimization is required before commercial adoption.
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Copyright (c) 2026 Comfort Chinenye Nwagbo, Ozioma Amarachi Ozuzu, Felix Emeka Okpalanma, Uzoamaka Francisca Muotolu, Nebechi Roseline Obetta
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