Protein content and sensory evaluation of meat analogue made from fermented peanut meal

Abstract

The objective of this study was to develop a meat analogue made from fermented peanut meal and to characterize its protein content and sensory profile. Two protein sources were utilized to prepare the meat analogues, i.e., soybean and peanut. Prior to fermentation, peanut was removed for its oil by using mechanical pressing to generate peanut meal. Both sources were then fermented by a mixture of Rhizopus oligosporus and Rhizopus oryzae for 48 h. The products were determined for their protein contents (in duplicates) and sensory profiles using a total of 20 respondents (hedonic scale). The scale used was 1 to 5, from very dislike to very like. To test the sensory property, fermented soybean and peanut meal were served in the form of kebab. The data obtained from the sensory evaluation were analyzed by using a paired t-test. Results revealed that the protein contents of fermented soybean and fermented peanut meal were 34.0 and 36.0% (dry matter basis), respectively. Fermented peanut meal had a greater (P<0.05) hedonic profile in comparison to that of the fermented soybean with a score of 4.75 vs 4.55. Further research is required to fully investigate the nutritional and sensory profiles of fermented peanut meal.