Creation of a Functional Vegan Sausage Dry Mix Using PlantBased Ingredients: A Comparative Study on Proximate, Microbial, Shelf Life, and Sensory Attributes

This research explores the development of a vegan sausage dry mix, underscoring its potential as a sustainable source of plant-based protein. The formulation integrates protein-rich ingredients, specifically soya chunks and white beans, to create a complete amino acid profile that supports optimal health. The study evaluates several parameters, including proximate composition (moisture, protein, fat, ash, and carbohydrate content), microbiological quality (total plate count and yeast/mold count), shelf-life stability (accelerated shelf-life testing), gluten content, and sensory characteristics assessed by a semi-trained panel list. Three formulations were prepared: control sample S0, experimental samples S1(35:15 ratio of soya chunks to rice flour), and S2 (30:20 ratio). Findings revealed that sample S2 exhibited significantly higher protein and carbohydrate levels compared to both control sample S0 and sample S1, along with lower moisture content. Microbiological analysis indicated sample S2 had reduced microbial counts relative to the control samples. Shelf-life studies demonstrated that the dry mix remained stable over six days, with projections indicating a potential shelf life of up to four months without significant quality changes. Sensory evaluation showed that sample S2 was favourably received in terms of flavor, appearance, and overall acceptance compared to the control formulations. Therefore, sample S2 is recommended for further development as a promising vegan sausage alternative.