ABSTRACT
This study is centered on producing meat
analogues from underutilized legumes like cowpea and pigeon pea. The study
design used for this study is an experimental design. Materials used are,
soybean, cowpea and pigeon pea. The meat analogues were produced using
production technology of meat analogue, which involves soaking, grinding,
sieving, cooking, coagulating (using lemon), pressing, spicing and frying. The
meat analogues produced were subjected to chemical and sensory analysis using
soybean meat as a control. The proximate composition of the
meat analogue ranged from SMB 100 (20.46% to 25.76%) PPM102, protein CPM101
(19.20% to 25.91%) SBM100, fat PPM102 (3.65% to 5.68%) SMB100, fibre SMB100
(0.38% to 1.81%) PPM102, ash SMB100 (1.55% to 2.51%) CPM101, carbohydrate
PPM102 (44.63% to 49.79%) CPM101 and energy value PPM102 (299.62% to 338.81%)
SMB100. The vitamin composition of the
samples, meat analogue ranged from vitamin B1 CPM101
(2.28mg/100g to 0.83mg/100g) PPM102, vitamin B2 CPM101 (0.07mg/100g
to 0.17mg/100g) PPM102, vitamin B3 and vitamin C PPM102
(16.42mg/100g to 32.51mg/100g) CPM101. Mineral Composition of the biscuit
ranged from Calcium PPM102 (41.68mg/100g to 201.08mg/100g) CPM101, magnesium
CPM101 (79.44mg/100g to 155.08mg/100g) PPM102, potassium SMB100 (69.74mg/100g
to 250.01mg/100g) CPM101 and zinc PPM102 (0.50mg/100g to 7.90mg/100g)
CPM101.The antinutrient properties of the meat analogue samples ranged from
phytate SBM100 (0.35mg/100g to 0.81mg/100g) PPM102, tannin PPM102 (0.26 mg/100g
to 1.22 mg/100g) CPM101, saponin CMP101 (0.19 mg/100g to 1.05 mg/100g) SBM100,
alkanoid CPM101 (0.40 mg/100g to 0.47 mg/100g) SBM100, trypsin inhibitor CPM101
(0.05 mg/100g to 1.30 mg/100g) PPM102. The meat analogue samples did not vary
significantly (P< 0.05) in terms of mouthfeel, taste, and appearance. In
conclusion, Though, partial substitution of samples considerably can improve
the physicochemical properties of the meat analogue, especially in proximate,
functional and anti-nutrient compositions. The values obtained show that the
meat analogue produced from soybean, cow pea and pigeon pea are not good
sources of vitamins and minerals.
CHIDINMA, F (2024). Chemical And Sensory Evaluation Of Meat Analogue Made From Cowpea And Pigeon Pea:- Monday, Chidinma F. Mouau.afribary.org: Retrieved Dec 24, 2024, from https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-meat-analogue-made-from-cowpea-and-pigeon-pea-monday-chidinma-f-7-2
FAVOUR, CHIDINMA. "Chemical And Sensory Evaluation Of Meat Analogue Made From Cowpea And Pigeon Pea:- Monday, Chidinma F" Mouau.afribary.org. Mouau.afribary.org, 11 Sep. 2024, https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-meat-analogue-made-from-cowpea-and-pigeon-pea-monday-chidinma-f-7-2. Accessed 24 Dec. 2024.
FAVOUR, CHIDINMA. "Chemical And Sensory Evaluation Of Meat Analogue Made From Cowpea And Pigeon Pea:- Monday, Chidinma F". Mouau.afribary.org, Mouau.afribary.org, 11 Sep. 2024. Web. 24 Dec. 2024. < https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-meat-analogue-made-from-cowpea-and-pigeon-pea-monday-chidinma-f-7-2 >.
FAVOUR, CHIDINMA. "Chemical And Sensory Evaluation Of Meat Analogue Made From Cowpea And Pigeon Pea:- Monday, Chidinma F" Mouau.afribary.org (2024). Accessed 24 Dec. 2024. https://repository.mouau.edu.ng/work/view/chemical-and-sensory-evaluation-of-meat-analogue-made-from-cowpea-and-pigeon-pea-monday-chidinma-f-7-2