Quantitative compositional characterization of keropok lekor reformulated with seaweed and soy protein: Analytical validation of nutrient and fatty-acid profiles

Bappy Chowdhury; Md Ibnul Bakhtier Kaif; Jannatul Ferdausi Zaba; Payel Chowdhury; Mahima Ranjan Acharjee; K.M. Aminul Ehsan; Mst. Shahanaj Pervin; Naseha Salsabil Fabia; Nizaha Juhaida Mohamad

doi:10.1016/j.foohum.2026.101176

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Quantitative compositional characterization of keropok lekor reformulated with seaweed and soy protein: Analytical validation of nutrient and fatty-acid profiles

Journal article

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Quantitative compositional characterization of keropok lekor reformulated with seaweed and soy protein: Analytical validation of nutrient and fatty-acid profiles

Bappy Chowdhury, Md Ibnul Bakhtier Kaif, Jannatul Ferdausi Zaba, Payel Chowdhury, Mahima Ranjan Acharjee, K.M. Aminul Ehsan, Mst. Shahanaj Pervin, Naseha Salsabil Fabia and Nizaha Juhaida Mohamad

Food and Humanity, Vol.6, 101176

2026

DOI: https://doi.org/10.1016/j.foohum.2026.101176

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Abstract

Fatty-acid profile

Food composition

Kappaphycus alvarezii

Keropok lekor

Soy protein isolate

Intensive marine fish harvesting threatens aquatic ecosystems, highlighting the need for sustainable seafood supported by validated compositional data. This study characterized the effects of incorporating seaweed (Kappaphycus alvarezii), soy protein isolate, and a traditional spice blend into keropok lekor (Malaysian fish sausage). Three formulations were prepared: K0 (control, 70% fish mince), K1 (reduced-fish formulation with seaweed, 55.68% fish mince), and K2 (fortified formulation with seaweed, soy protein, and spices, 45% fish mince). Compositional analysis was performed for proximate nutrients, fatty acids, antioxidants, textural properties, and microbial quality using validated AOAC, ISO, and AOCS methods. Analytical metrics confirmed high linearity (R² = 1.000), precision (RSD < 10%), and sensitivity (LOD = 0.001–11.6 mg/kg). Reformulated samples showed higher protein (13.31 ± 0.07%), fiber (1.97 ± 0.01%), and ω-3 PUFA (EPA = 436.36 ± 0.11; DHA = 340.27 ± 0.05 mg/100 g) contents, with lower fat and carbohydrate. Textural analysis showed improved hardness and chewiness. Total phenolic content (2.03 ± 0.15 mg GAE/g) and DPPH activity (40.33 ± 1.53%) reflected the contribution of seaweed, soy, and spices. All formulations were microbiologically safe for 30 days. These findings support the development of sustainable, nutritionally enhanced seafood.

Details

Title: Quantitative compositional characterization of keropok lekor reformulated with seaweed and soy protein: Analytical validation of nutrient and fatty-acid profiles
Authors/Creators: Bappy Chowdhury - Chattogram Veterinary and Animal Sciences University
Md Ibnul Bakhtier Kaif - Chattogram Veterinary and Animal Sciences University
Jannatul Ferdausi Zaba - Chattogram Veterinary and Animal Sciences University
Payel Chowdhury - Chattogram Veterinary and Animal Sciences University
Mahima Ranjan Acharjee - Chattogram Veterinary and Animal Sciences University
K.M. Aminul Ehsan - Chattogram Veterinary and Animal Sciences University
Mst. Shahanaj Pervin - Chattogram Veterinary and Animal Sciences University
Naseha Salsabil Fabia - Chattogram Veterinary and Animal Sciences University
Nizaha Juhaida Mohamad - Universiti Malaysia Terengganu
Publication Details: Food and Humanity, Vol.6, 101176
Publisher: Elsevier B.V.
Number of pages: 10
Identifiers: 991005879652007891
Murdoch Affiliation: School of Environmental and Conservation Sciences
Language: English
Resource Type: Journal article

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