Vol. 8, Special Issue 5, Part D (2024)

Abstract: There is growing interest in soybean products, mainly snacks. Soy snacks are available on the market but snacks from germinated soybean are limited. The objectives of this research were to develop soybean chips incorporated with moringa leaf powder and tomato powder, to investigate the effects of cooking methods (baking and frying) on quality attributes of developed chips, to study the physical, nutritional and sensory characteristics of developed chips. The moisture, protein, crude fibre and ash contents of flour from soybean germinated for 0-5 days ranged from 4.6 to 6.0%, 42 to 45%, 12 to 18.6% and 3.2 to 4.59%, respectively. Soybean chips (1 mm thickness) were prepared from five-day germinated soybean seeds with incorporation of moringa leaf powder (1%, 2%, 3%) and tomato powder (1%, 2%, 3%) with varying cooking methods. Baking and frying were conducted at 105 °C and 160 °C respectively. Based on sensory evaluation the soybean chips incorporated with 1%moringa leaf powder and 2% tomato powder is more acceptable with frying method. Texture and colour measurements were carried out for the developed soybean chips incorporated with 1%moringa leaf powder and 2% tomato powder. Hardness of soya chips were found around 2.6N and 3.6N respectively for frying and baking. The colour compounds - L*, a* and b* values were found as 58.29 and 47.61; 7.28 and 6.8; and 33.77 and 31.14 for frying and baking methods, respectively. In conclusion, the soybean chip made from germinated soybean seeds with incorporation of 1% moringa leaf powder and 2% tomato powder obtained more nutritive values and good acceptance from sensory evaluation.