Development og Veggie Balls as an Alternative Protein Source using Oyster Mashroom Slour Incorporated with Velvet Bean Seed Flour

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.