Nutritional Effects of Full-Fat Soy Flour as an Extender on Cooked Beef Sausage Quality

The effect of full-fat soy flour as an extender on the nutritional composition and sensory properties of cooked beef sausage was investigated. Sausage samples were produced using beef and full-fat soy flour (FFSF) as extender at 5%, 10% and 15% substitution levels while 100% beef sausage served as the control. The proximate, mineral and vitamin composition as well as sensory properties of the formulated sausages were determined using standard methods. Proximate analysis revealed an increase in moisture content (63.66-65.59%), protein (15.87-17.66%) and fat (4.22-6.37%) as beef was partially replaced with FFSF. Ash content also increased but at 15% FFSF, a decrease which was not significantly (p>0.05) different from control sample was observed. Crude fibre content was highest for sausage extended with 15% FFSF (1.03%) while carbohydrate content decreased significantly (11.93-7.25%) on partial replacement with FFSF. Mineral results showed a significant (p<0.05) increase in magnesium (9.80-15.34 mg/100 g) and decrease in zinc (0.92-0.79 mg/100 g) as beef was partially replaced with FFSF. Calcium, sodium and phosphorus contents of beef sausages extended with 10% FFSF (18.74 mg/100 g, 52.78 mg/100 g and 95.82 mg/100 g, respectively) were significantly (p<0.05) higher than other sausage samples. Vitamin analysis also revealed a significant (p<0.05) increase in vitamin A (4.23-5.32µg/100g) while vitamin B3 (0.037-0.033 mg/100 g) and vitamin B1 (0.023-0.013 mg/100 g) decreased as beef was extended with FFSF. Vitamin C content of sausage extended with 10% FFSF (2.76 mg/100 g) was significantly (p<0.05) higher than other samples. This same trend was observed for vitamin B2 content of sausage with 15% FFSF (0.034 mg/100 g). FFSF had no significant effect (p>0.05) on the sensory properties of the sausages. Thus, the use of full fat soy flour as an extender for cooked beef sausages is feasible as this will reduce the amount of meat used, thereby reducing the cost of the cooked beef sausage and at same time producing nutritious sausages.