Use of soy-cheese as egg replacer in the development of healthful snack for low-income household

Rolls are widely consumed snacks across the globe with the major ingredient as egg and flour. However, soy-cheese is a less expensive ingredient, which could replace egg. This study investigated the development of soy-cheese fortified roll as an alternative to egg roll. Soybean grains were processed into soy-cheese. Roll was formulated using the soy-cheese while egg roll was used as the control. The rolls were evaluated for nutritional, phytochemical, and sensory properties using standard procedures. The results showed protein, fibre and ash contents of the soy-cheese roll as 28.96 g/100 g, 3.27 g/100 g, and 4.38 g/100 g, respectively. The control (egg roll) had protein (12.14 mg/100 g), fibre (2.27 g/100 g), and ash (3.14 g/100 g). Mineral contents of soy-cheese roll showed calcium (258.92 mg/100 g), zinc (2.45 mg/100 g), and iron (5.29 mg/100 g), which were superior to 48.32 8mg/100 g, 1.88 mg/100 g, and 1.98 mg/100 g for calcium, iron, and zinc, respectively, of egg roll. Niacin (1.10 mg/100 g), and thiamin (0.25 mg/100 g) were recorded for soy-cheese roll and niacin (0.14 mg/100 g), and thiamin (0.09 mg/100 g) for egg roll. Soy-cheese roll was rich in phytochemicals (alkaloids and total phenolic) than egg roll. Soy-cheese roll outperformed the control in taste and general acceptability. The study indicated the potential application of soy-cheese in the formulation of functional roll and as egg replacer. The production method outlined is scalable, and it could be used industrially and on a small scale for self-entrepreneurs. The product's high protein content suggested that it might be utilized to lower protein-energy malnutrition in developing nations.