Abstract:
The present study focused on the development of vegan-friendly sweet corn and nai-miris
based nugget as a novel value-added snack product with ambient temperature storage
stability. The research aimed to formulate a nutritionally balanced, sensory acceptable, and
shelf stable vegan alternative to conventional meat-based nuggets through the
incorporation of locally available plant-based ingredients. The formulated product
underwent comprehensive physicochemical, sensory, proximate and accelerated shelf-life
analyses to assess its overall quality and storage performance. Three formulations (T1, T2
and T3) were developed by varying the proportions of sweet corn paste, sweet corn chunks,
ash plantain, rice flour and corn starch (T1-100:100:80:50:10; T2-150:80:60:30:15; T3-
200:60:40:20:20) respectively. The best formulation was selected through sensory
evaluation. Physicochemical evaluation revealed pH values ranging from 5.94+0.04 to
6.31+0.01, and Brix values increased significantly (p < 0.05) with higher sweet corn
incorporation, from 9.6 + 0.I5yo to 14.2 + 0.03o , while moisture content varied between
49.7 + 0.5oA, and 52.9 + 0.8oA. Proximate analysis of the optimized formulation showed
7.46+0.3%oprotein, 11.2+0.250 fat,2.94+0.106ash,6.44+0.4oAfiber, 15.53 +0.1906
carbohydrates, and an energy value of 192.89 + 1.7 kcaV100 g, confirming the product's
nutritional adequacy. Accelerated shelf-life testing at 25"C. 37"C, and 40oC, over four
weeks demonstrated a gradual increase in moisture content with storage time. Microbial
analysis confrmed the product's sterility during the initial two weeks. After opening,
samples stored under refrigeration maintained excellent microbial and sensory stability
(Due to N/D results) in all4 microbiological analyses, up to five days, with only a minor
decrease in aroma. Overall, the findings establish that the developed vegan nugget is
nutritionally rich, microbiologically safe, and acceptable for ambient storage, and up to
five days post-opening under chilled conditions. The study demonstrates the potential of
using sweet corn and nai-miris as functional, locally sourced ingredients in developing
sustainable vegan snack products suitable for commercial-scale production.
