Abstract

Soya bean meat production is a rapidly growing industry that aims to provide plant based alternatives to traditional animal based meat products. Soya beans are rich source of protein, fiber and other essential nutrients making them ideal for meat substitutes. Soya beans is a legume plant which is rich in dietary proteins and oil.

The process of producing soya beans meat involves extracting soya bean milk from soya beans and transforming it into a meat like texture and flavor using various processing techniques. The resulting product are affordable, and healthy alternative to traditional meat that appeals to consumers seeking healthier food.

Soya beans meat production has that potential to improve health. During this work, the main objective was to know if varying the proportion of vinegar will have an effect on the final product which is soya bean meat. The materials such as the soya beans grains, vinegar were bought at OIC market South west region Buea, Cameroon.

During the production, the soya bean meat was produced with different proportions of vinegar that is (1 litre,1/2 litre, 0.25 litre and 0.25 litre) to see the way each sample will react when curdling.

The different quantity of vinegar was coded with A, B, C, D respectively. Some tests were done on the obtained samples at IRAD laboratory at Njombé. Some chemical analysis such as protein determination, fat content analysis with functional analysis such as water and oil absorption capacity.

The obtained data were analyzed using the software Excel sheet 2016 version. It was observed in the results that the values did not follow the normal distribution curve with P values ›0.05 implying that there is no effect of different proportions of the vinegar on the various samples. Hence no matter the quantity of vinegar added, neither the fat content, protein content, or oil absorption capacity will be affected.

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