Development and Proximal Analysis-Based Nutritional Assessment of Soybean Flour Cookies as a Dietary Intervention for Malnourished Children

Abstract

ABSTRACT

The present study explores the formulation, nutritional assessment, and sensory evaluation of cookies incorporating soybean and wheat flour blends as a potential dietary intervention to address protein-energy malnutrition in children. Three formulations were developed, varying the ratio of soybean flour to wheat flour: T1 (80% soybean, 20% wheat), T2 (70% soybean, 30% wheat), and T3 (60% soybean, 40% wheat). Proximate analysis, conducted in accordance with the Association of Official Analytical Chemists (AOAC) standards, revealed that T1 exhibited the highest protein content (31.2g/100g), followed by T2 (28.8g/100g) and T3 (26.4g/100g), positioning T1 as the most nutritionally potent for addressing malnutrition. A sensory evaluation using a 9-point hedonic scale was conducted by a panel of 10 trained assessors, evaluating appearance, texture, taste, aroma, and overall acceptability. The statistical analysis using one-way ANOVA demonstrated no significant differences in appearance and texture (p > 0.05); however, significant differences were observed in taste, aroma, and overall acceptability (p < 0.05). Among the formulations, T3 (60% soybean, 40% wheat) garnered the highest scores across taste, aroma, and overall acceptability, suggesting a superior balance of sensory attributes. Despite T1's superior protein content, it was marginally less favored in terms of sensory characteristics. T2 offered an intermediate solution, balancing nutritional value with sensory appeal, but did not surpass T3 in overall sensory preference. These results indicate that T3 presents the optimal blend, combining both favorable sensory attributes and significant nutritional benefits, making it a promising candidate for large-scale dietary interventions aimed at mitigating malnutrition. In conclusion, this study underscores the efficacy of soybean flour in enhancing the nutritional profile of food products, with T3 emerging as the most viable formulation for addressing protein-energy malnutrition while maintaining high sensory acceptability.

Keywords: soya bean, Malnutrition, Glycine max, control, formulated cookies, Health benefits