Effect of roasting temperature and soaking time on the nutritional, antinutrional and sensory properties of protein-based meat analog from lupine

Abstract

White lupine is a legume crop rich in adequate valuable nutrient profiles especially used as a possible source of proteins where animal-based proteins are scarce. However, there is little documented information about the effect of processing conditions to produce lupine protein-based meat analog. This study explores the impact of roasting temperature (raw, 130, 140, and 150 °C) and soaking time (raw, 2, 4, and 6 days) on the chemical compositions, physical quality, and sensory attributes of meat analog. The result showed that roasting at 140 °C and soaking for 4 days significantly increased (p˂0.05) the proximate and mineral contents of the meat analog. The highest protein content (82.46 %) was obtained at T2t2 (roasted at 140 °C and soaked for 4 days). While the lowest protein content (62.47 %) was observed at T3t3 (roasted at 150 °C and soaked for 4 days). Similarly, the highest (93.17 %) and lowest (79.47 %) cooking yields were obtained at T2t2 and T3t3 respectively. Roasting and soaking conditions also showed a significant effect (p˂0.05) on the anti-nutrient contents of meat analog. The highest overall sensory acceptability (6.40) of the meat analog was observed at T2t2. The research suggests that suitable processing conditions can enhance the nutritional profiles of lupine protein-based meat analog, potentially enabling its industrial production and global market entry.

Keywords

• Lupine protein
• Meat analog
• Roasting
• Soaking