Abstract
Effect of textured vegetable protein blends from African yam bean (AYB), soybean (SYB) on the nutrient composition of beef patties and sensory attributes of hamburgers was studied. Patties were produced using beef and textured vegetable protein (curd) from AYB and SYB blends with AYB and SYB and various substitution levels. Proximate and mineral compositions of the patties were determined using standard methods. Data were analysed using means and analysis of variance (ANOVA). Hamburgers were also prepared using the formulated patties and evaluated for their sensory attributes. Proximate analysis of the samples ranged from 21.20-29.80% for moisture, ash (2.61-5.50%), fat (6.08-13.50%), crude protein (23.60-36.80%), crude fibre (0.04-8.33%) and carbohydrate (19.80-25.11%). Supplementation with AYB and SYB curds resulted in a significant (p<0.05) increase in the moisture, ash, crude fibre with a decrease in crude protein. Similarly, phosphorus (20.23-100.21 mg/100g), calcium (7.01-16.41 mg/100g) and magnesium (63.70-121.09 mg/100g) content increased significantly (p<0.05) as the supplementation with AYB and SYB curds increased. Sensory analysis showed that the control hamburger was generally acceptable.