EVALUATION OF QUALITY PROPERTIES OF A PROTEIN-RICH SNACK STICK FROM GROUND GREEN MAIZE, TEXTURIZED SOY PROTEINS AND GUM ARABIC (Acacia senegal var. kerensis)

Abstract

The World Health Organisation reports that 49% of the 10.4 million deaths in underdeveloped nations that occur in children under the age of five are related to protein energy malnutrition (PEM). In Sub-Saharan Africa where more than 80% of the cereal produced is used for food, maize makes up 40% of the total. This study aimed to develop a novel protein-rich snack stick and assess its nutritional, sensory, and shelf-life properties. The snack stick was formulated using green maize, texturized soy protein (TSP), and gum Arabic (GA) from Acacia senegal var. kerensis. The raw materials were ground, mixed with spices, and blended into a paste.GA was varied at 0.0%, 4.0%, 8.0% and 12% while TSP was varied at 0.0%, 12.0%, 24.0% and 36.0%. Proximate analysis was conducted using standard AOAC methods. Textural properties were evaluated using a Texture Profile Analyzer with a two-bite technique. Sensory evaluation included both descriptive analyses, supported by a developed lexicon, and consumer acceptability testing using a 5-point hedonic scale. Accelerated shelf-life testing was also performed, with yeast and moulds counts as spoilage indicators. The Arrhenius model was applied to predict the product’s shelf-life under different storage conditions. Statistical Analysis System software was used to analyse the data, and an analysis of variance (ANOVA) at 5% significance level (ρ <0.05) was used to determine the significance of the findings. The addition of GA significantly increased fibre and moisture by 2.85% and 13.64%, respectively, in the sample with 12% GA. The combined addition of GA and TSP significantly increased protein content, with the sample containing 4% GA and 36% TSP showing the highest protein level among all treatments, with a 32% increase. Consequently, the addition of GA and TSP improved the textural properties by significantly reducing hardness and cooking loss, while increasing water-holding capacity by 10% in the sample containing 12% GA. Sensory evaluation showed that the sample with 4% GA and 36% TSP formulation had the highest scores for appearance (3.48), texture (3.13), taste (3.03), and overall acceptability (3.42). The sample with 8% GA and 24% TSP received the highest aroma score (3.35). The Arrhenius shelf-life prediction model showed that snack sticks had shelf-life between 39 days and 129 days. In conclusion, GA and TSP improved the nutritional, textural, and sensory qualities of snack sticks, with the 4% GA and 36% TSP formulation showing the best overall performance. The shelf-life range indicates good storage stability, and the product shows strong potential as an affordable, nutritious solution to address PEM in Kenya and Sub-Saharan Africa