Abstract:
The research focused on creating and assessing a protein product derived from a mixture
of oyster mushroom flour (OMF) and velvet bean seed flour. (VBSF). Four different
formulations (Tr-Control (100% OMF), Tz-8}ah OMF and20o/a VBSF, Tz- 600/o OMF and
40% VBSF and T+ 20% OMF and 80% VBSF) were developed and examined for their
sensory characteristics, proximate composition, and microbial stability to identify the
most preferable formulation. The sensory analysis indicated that T: received the highest
overall acceptability score (8.6 + 0.51), with evaluators praising its balanced umami and
nuffy flavors, inviting aroma, and smooth consistency.
Proximate analysis indicated that adding 40% \tsSF significantly enhanced the protein
level (48.00 * 2.000 ) in Tr compared to the control (3I 45%). The moisture content
(88.00 t 1.00%) also showed a significant increase, likely attributable to VBSF's abrlity
to retain water, which improved the texture but could affect shelf life. The fat content in
T: was lower (10.30 * 0.200 ), making it a nutritionally advantageous choice. The ash
content did not change, implying that the mineral content remained largely unaffected by
the inclusion of VBSF
Shelflife testing revealed that significant microbial spoilage occurred after 10 days of
storage, with Total Plate Count (TPC) increased from 50 CFU/g (Day 0) to 20,000,000
CFU/g (Day 1a). The pH gradually decreased from 6.2 to 4.3, ieflecting microbial
activity, while yeast and mold proliferation became noticeable after Day 10, leading to a
decline in sensory quality. These results indicate that the veggie balls can ideally be
stored for 7-10 days under the given storage conditions.
To prolong shelf life, suggested strategies include refrigeration, vacuum packaging, and
incorporating natural preservatives to mitigate microbial growth while preserving sensory
and nutritional quality. The research concludes that Tl is a high-protein, plant-based
option with promising potential for commercialization, contingent on enhancing storage
and preservation methods.
