Proximate Composition and Functional Properties of Soyabeans (Glycine Max) Enriched Carbohydrate Diets

Abstract

This study explored enhancing the nutritional value and functional properties of carbohydrate-rich diets by incorporating soybeans into millet, cassava, and yam. Soybeans, known for their high protein, unsaturated fats, and micronutrients, were used to fortify these staple foods. Proximate analysis assessed the macronutrient content of both the original and soybean-enriched samples, while functional properties such as water and oil absorption capacities, swelling index, bulk density, and gelation capacity were evaluated. Results showed significant increases in protein content, particularly in the millet-soybean mixture (29.81%), with relatively low levels of fat and ash. Functional assessments indicated millet’s highest gelation capacity and cassava’s superior water absorption. These findings suggest that soybean fortification can improve carbohydrate-rich diets’ nutritional quality and versatility. Further research is recommended to assess the impact of these dietary modifications on human health and consumer acceptance.