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VOL. 11, ISSUE 3 (2026)
Proximate composition, sensory acceptability and microbial safety of Soy-Wheat Faux Meat fortified with fennel seeds and High Calcium source
Authors
Ilori A Olasunmbo, Osikanmi T Abosede, Alabi A Adebola
Abstract
Meat analogues, commonly referred to as plant- based meat alternatives,
have gained global attention as sustainable food products capable of addressing
challenges related to health, environmental sustainability, and food
insecurity. This study determined the proximate composition, sensory acceptability
and microbial safety of soy-wheat faux meat fortified with fennel seeds and
high calcium source. The fortified meat analogue were produced using soy bean,
fennel seeds powder and egg shell powder in ratio 100, 80:15:5, 80:10:10 and
80:5:15 and were labeled sample SBM, SBJ, SBK, SBI respectively. The products
were processed through extrusion at 140–160 °C and analyzed for proximate
composition and microbial safety using standard methods as described by AOAC
while five (5) point hedonic scale ranking in a descending order was use to
assess sensory acceptability. The result was analyzed with statistical package
for social science and the mean values were separated using analysis of
variance (ANOVA). Means in the same column with different superscripts are
significantly different (P < 0.05). The proximate results shows that
protein, fat, crude fibre and carbohydrate ranges from 7.64±0.29a to
8.54±0.13b, 7.18±0.02a – 8.55±0.14c, 1.39±0.09a -1.66±0.05b and 33.80±0.07a –
38.28±0.57b. The meat analogue were generally acceptable, with average ratings
between 2 (fair) and 3(good) on a 5- point scale. Microbial analysis showed
total bacterial counts (TBC) between 1.45 ×104 and 2.20 ×104
CFU/g, falling well within the safe limits for human consumption (below 1 ×104
CFU/g). However, sample 3 consistency scored the highest, indicating
greater consumer preference. In conclusion the development of such
soybean-based meat analogues could serve as a healthy, affordable, and
sustainable alternative to conventional meat products. It is recommended that
the production of soy-based meat analogue supplemented with eggshell and fennel
seed should be encouraged on a commercial scale to provide affordable and
nutritious protein sources.
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Pages:75-81
How to cite this article:
Ilori A Olasunmbo, Osikanmi T Abosede, Alabi A Adebola "Proximate composition, sensory acceptability and microbial safety of Soy-Wheat Faux Meat fortified with fennel seeds and High Calcium source". International Journal of Food Science and Nutrition, Vol 11, Issue 3, 2026, Pages 75-81
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