Formulation of Soy Bean Texturized Vegetable Protein (TVP) As Affordable Alternative Meat/Protein Supplement Amidst Current Food Security Crisis in Nigeria

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@article{1718684,
      author = {Salihu Hassana, Ahmed Abdullateef, Amina Usman Dabban, Abdulmaroof Muhammad},
      title = {Formulation of Soy Bean Texturized Vegetable Protein (TVP) As Affordable Alternative Meat/Protein Supplement Amidst Current Food Security Crisis in Nigeria},
      journal = {Iconic Research And Engineering Journals},
      year = {2026},
      volume = {9},
      number = {12},
      pages = {482-489},
      issn = {2456-8880},
      url = {https://www.irejournals.com/formatedpaper/1718684.pdf},
      abstract = {Poor nutrition involving protein remains a major health challenge among young ones and adults in Nigeria. This problem emanated from inadequate supply of protein caused by high price of animal protein, which are mostly more preferred to those of plant origin. The protein of soy bean contains considerable quantity of lysine, (6.2g/16gN) with little quantity of methionine (2.9g/16gN) and Cystine (2.9g/16gN) making its protein content and amino acid composition approximate to composition of animal proteins.  This study seeks to as part of measures to combat protein shortages in form of meat analogues, formulate ideal Texturized Vegetable Protein meat analogue from Soy bean seed to serve as affordable alternative for meat protein in our diet and rich source of protein to vegetarians and to establish Optimum parameters for processing Soybean TVP.  Measured amount of Soy bean was soaked in water and dehulled after fours. The dehulled soybean was grinded and mixed with appropriate quantities of water and ingredients to form a paste.  An Acceptable and nutritious soybean TVPN meat analogue was developed which would be compared favorably with the control sample (cooked meat) in overall acceptability. This was followed by determination of functional properties of TVP and the Sensory evaluation freshly produced Soybean TVP samples for aroma, colour, texture, taste, chewiness and acceptability by twenty panelists on a hedonic scale(9-point) where 1 represent dislike extremely and 9 extremely like (Iwe, 2002). The determination and measurements done was subjected to statistical analysis using statistical package for social sciences (SPSS version 21) and the result obtained showed that the soy bean texturized vegetable protein produced was approved and generally accepted for adoption by sensory evaluation panel as a cheap and affordable alternative source of meat protein for both vegetarians and the general populace.},
      month = {June},
      doi = {https://doi.org/10.64388/IREV9I12-1718684}
  }