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This is a Quantitative Study study (also classified as: Cohort Study).

September 27, 2025Open Access

Nutritional profiling and sensory characterization of gluten-free, high-protein, low glycemic index of sorghum-soy baked and fried chips

ZFZartash FatimaBahauddin Zakariya University BIBeenish IsrarUniversity of Agriculture Faisalabad NINizwa ItratUniversity of Faisalabad

Key Points

Sorghum-soy chips exhibit enhanced nutritional content, particularly in protein levels as the soybean content increases.
The highest protein content was found in chips made with 65% soybeans, while mineral analysis revealed significant calcium and iron levels.
Baked chips showed a lower glycemic index compared to fried variants, making them suitable for health-conscious individuals.
Sensory evaluation indicated strong consumer preference for the 55:45 sorghum-soy blend in terms of color and flavor.

Abstract

Introduction Wheat production faces increasing threats from climate change, highlighting the need for resilient, nutrient-dense, and sustainable alternatives such as sorghum and soybeans. Objective The objective of the current study was to develop high-protein, low-glycemic, sustainable sorghum-soy snacks. The novelty of this study lies in providing a healthy snack that is gluten-free, rich in protein, and has a low glycemic index. Methods In this study, sorghum-soy chips were prepared using four formulations with varying proportions of soybean and sorghum flours (T0: 50:50, T1: 55:45, T2: 60:40, and T3: 65:35) and processed through baking and frying techniques. The nutritional composition, mineral profile, sensory characteristics, and glycemic index of the composite flour were evaluated to determine their functional and health-promoting potential. All the values obtained from different analyses of chips were subjected to a one-way analysis of variance (ANOVA) analysis through the software Statistix 8.1. Results The sorghum-soy chips developed in this study demonstrated significant nutritional enhancement with increasing soybean incorporation. Proximate analysis revealed a marked ( p 0.05) increase in protein content, particularly in T3 (65:35 soybeans: sorghum ratio), while mineral analysis indicated appreciable levels of calcium (196.70 mg/100 g), iron (13.61 mg/100 g in T3), and magnesium (250.96 mg/100 g) among fried treatments, highlighting the potential to address micronutrient deficiencies. Sensory evaluation showed that T 1 (55:45) achieved the highest scores for color, flavor, crispiness, aroma, and overall acceptability, suggesting strong consumer preference. Furthermore, baked chips displayed a lower glycemic index and reduced fat content compared to fried variants, making them more appropriate for health-conscious and diabetic individuals. In contrast, fried chips exhibited superior texture and shelf stability, emphasizing their appeal in terms of sensory quality. Conclusion Sorghum-soy chips demonstrated potential as gluten-free, protein-rich, low-glycemic index snacks that promote dietary diversity and support efforts to combat malnutrition. This study provides insights into creating healthier snack options using climate-resilient crops while adhering to sustainable food system principles.

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