Effect of soybean flour on the physicochemical properties, minerals composition, and sensory quality of beef sausage

Soybean is cost-effective alternative to the animal-based protein. This study was conducted to explore the potential of soybean and finger millet flour in the formulation of beef sausage on the proximate composition, physical properties, mineral content and sensory acceptance. Soybean flour was added to the beef at three different proportions 10%, 20%, and 30%, while finger millet proportion was constant (40g) for each treatment and the other ingredients were added at a constant proportion. The proximate composition and the mineral content were analyzed using AOAC standard methods, while sensory acceptance was assessed using a seven-point hedonic scale with semi-trained panelists. The result indicated that the addition of soybean and finger millet has improved the nutritional profile and acceptable sensory qualities. The addition of 30% soybean flour increased the crude protein 14 to 25.10%), crude fiber 2 to 3.43%), fat content 8 to 9.36%), calcium (1.87 mg/g), and zinc (1.19 mg/g) levels. Furthermore, cooking yield, fat retention and juiciness were improved while decreased the cooking loss. The study showed that although the addition of 30% soybean flour improved the nutritional profile and cost-effectiveness of the beef sausage, it negatively affected the sensory quality of the product. The incorporating soybean flour up to 20%, particularly, in combination with finger millet flour, maintaining desirable sensory characteristics and overall product acceptability. Therefore, the 20% soybean flour level was identified as the optimal formulation, balancing nutritional improvement, cost efficiency, and consumer preference without compromising quality. This aligns with the global movement toward healthier and more sustainable meat alternatives.