Valorisation of Niger's soy flour through flavoured chips via physico-chemical and sensory characterisation

Soybean flour possesses significant technological potential for the development of innovative food products. This study aimed to develop chips using soybean flour to overcome the limitations of traditional chips, which are often high in fats and calories. An optimal mixture experimental plan (D-optimal) was used to optimise the proportions of ingredients and their effects on physical, chemical, and sensory properties. The optimal formulation (Fop) contained 35.34% soybean flour, 10.23% oil, 0.5% salt, 3.92% onion, and 50% water, with a protein content of 32.92%, fibre content of 11.74%, low fat content (13.66%), and carbohydrate content (29.01%), as well as reduced moisture (3.37%) to ensure crispness and preservation. The moderate energy value (391.08 kcal/100 g) makes it a healthy alternative. Sensory tests showed good acceptability (3.76/4), with a score of 3.97/5 for onion aroma and 4.37/5 for crispness. The R² values of the model ranged from 96.87% to 99.93%, confirming the model's reliability. A cost-benefit analysis demonstrated economic viability, with a net profit of €114.97 from an initial investment of €95.03, the break-even point being reached after the second benefit (scientific value), and a cost-benefit ratio of 0.45, highlighting a rapid return on investment and robust value diversification. Overall, these chips offer a healthier and more nutritious alternative to conventional snacks, representing a significant advance in the development of functional snacks.