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

Zara Fatima¹Beenish Israr^1*Nizwa Itrat¹Abdul Momin Rizwan Ahmad^2*

• ¹University of Agriculture Faisalabad, Faisalabad, Pakistan
• ²University of York, York, United Kingdom

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 the study is to provide a healthy snack that is gluten-free and rich in protein with a focus on 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 response of the chips were evaluated to determine their functional and health-promoting potential. All the values obtained from different analyses of chips were subjected to one-way ANOVA analysis through the software Statistics 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/100gm , iron 13.61 mg/100gm in T3 , and magnesium 250.96 mg/100gm among fried treatments, highlighting the potential to address micronutrient deficiencies. Sensory evaluation showed that T1 (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.