Soybean pulp, a nutrient-rich byproduct of soymilk and tofu production, offers potential functional benefits. This study investigated the effects of soybean pulp supplementation on the nutritional and functional properties of dried sweet potato strips. In order to evaluate these properties, protein and dietary fiber content, color parameters, antioxidant activity, and free amino acid levels were analyzed. Soybean pulp supplementation significantly increased the protein and dietary fiber content, antioxidant activity, and free amino acid levels. In particular, glutamic acid, arginine, phenylalanine, threonine, and histidine were identified as the major contributors to the free amino acid profile influenced by the supplementation. Among the tested concentrations, 3% soybean pulp supplementation was found to be the most effective at enhancing the nutritional and functional attributes. These findings therefore suggest that soybean pulp can serve as a functional ingredient to enhance the nutritional and functional properties of dried sweet potato strips, while offering an environmentally sustainable approach to utilizing food byproducts in functional food development.
Lim et al. (Sun,) studied this question.