Valorisation of Niger's soy flour through flavoured chips via physico-chemical and sensory characterisation

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Résumé

Soybean flour possesses significant technological potential for the development of innovative food products. This
study aimed to develop chips using soybean flour to overcome the limitations of traditional chips, which are
often high in fats and calories. An optimal mixture experimental plan (D-optimal) was used to optimise the
proportions of ingredients and their effects on physical, chemical, and sensory properties. The optimal formu-
lation (Fop) contained 35.34% soybean flour, 10.23% oil, 0.5% salt, 3.92% onion, and 50% water, with a protein
content of 32.92%, fibre content of 11.74%, low fat content (13.66%), and carbohydrate content (29.01%), as
well as reduced moisture (3.37%) to ensure crispness and preservation. The moderate energy value (391.08 kcal/
100 g) makes it a healthy alternative. Sensory tests showed good acceptability (3.76/4), with a score of 3.97/5
for onion aroma and 4.37/5 for crispness. The R² values of the model ranged from 96.87% to 99.93%, confirming
the model's reliability. A cost-benefit analysis demonstrated economic viability, with a net profit of €114.97 from
an initial investment of €95.03, the break-even point being reached after the second benefit (scientific value),
and a cost-benefit ratio of 0.45, highlighting a rapid return on investment and robust value diversification.
Overall, these chips offer a healthier and more nutritious alternative to conventional snacks, representing a
significant advance in the development of functional snacks.

Mots-clés

Soy flour Flavoured crisps Sensory analysis Physicochemical properties Niger