Journal of Current Research in Food Science
2025, Vol. 6, Issue 2, Part B
Microbiological safety and anti-nutrient content of meat analogues from African yam beans, cowpeas, mucuna, and soybeans infused with Hibiscus sabdariffa (Zobo) calyces
Author(s): Attaugwu Roseline Nwabugo, Salisu Amirat Abuh and Anyadioha Josephat Ikechukwu
Abstract: This study evaluated the anti-nutrient composition and microbial quality of meat analogues developed from four leguminous seeds: African yam beans, cowpeas, mucuna, and soybeans. The legumes were dehulled, soaked, and blended with Roselle calyx extract (90:10 w/v) before being mixed with binder and oil, then cooked via extrusion. The final meat analogue formulation consisted of 70% legume protein, 20% binder, and 10% fat. Anti-nutrient analysis showed phytate (1.05–1.28 mg/100 g), tannin (1.21–2.16 mg/100 g), and trypsin inhibitor (0.18–1.52 IU/100 g) levels, all within acceptable limits for plant-based foods, indicating that processing significantly reduced inherent anti-nutritional factors. Microbial counts ranged from 1.07 × 10⁵ to 1.83 × 10⁵ CFU/g (bacteria) and 1.03 × 10⁵ to 7.40 × 10⁵ SFU/g (fungi), indicating hygienic production. In conclusion, the selected legume-based meat analogues demonstrated safe microbial levels and reduced anti-nutritional factors, supporting their potential as nutritious plant-based meat alternatives.
DOI: 10.22271/foodsci.2025.v6.i2b.264
Pages: 114-119 | Views: 118 | Downloads: 23
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How to cite this article:
Attaugwu Roseline Nwabugo, Salisu Amirat Abuh, Anyadioha Josephat Ikechukwu. Microbiological safety and anti-nutrient content of meat analogues from African yam beans, cowpeas, mucuna, and soybeans infused with Hibiscus sabdariffa (Zobo) calyces. J Curr Res Food Sci 2025;6(2):114-119. DOI: 10.22271/foodsci.2025.v6.i2b.264
