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All Journal International Journal of Technology, Food and Agriculture
Nwagbo, Comfort Chinenye
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Agriculture, Biological Sciences & Forestry

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Soy-Groundnut Suya Meat Analogue Compared with Beef Control: A Nutritional, Phytochemical and Quality Evaluation Nwagbo, Comfort Chinenye; Ozuzu, Ozioma Amarachi; Okpalanma, Felix Emeka; Muotolu, Uzoamaka Francisca; Obetta, Nebechi Roseline
International Journal of Technology, Food and Agriculture Vol. 3 No. 2 (2026): June (In Progress)
Publisher : P3M Politeknik Negeri Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25047/tefa.v3i2.7102

Abstract

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.
Co-Authors Muotolu, Uzoamaka Francisca Obetta, Nebechi Roseline Okpalanma, Felix Emeka Ozuzu, Ozioma Amarachi