A Greener Protein Option: Examining the Viability of Plant-Based Meat with Green Lentils

Abstract

Plant-based meat alternatives have been developed and are becoming more and more popular as a result of the desire for environmentally friendly and sustainable protein sources. The feasibility of using green lentils as the main ingredient in plant-based meat alternatives is investigated in this study. A viable possibility for plant-based meat production, green lentils provide a plentiful supply of protein, fibre, and other minerals. The study assesses the nutritional makeup of green lentils, including their protein concentration, amino acid profile, and micronutrient content, and compares it to conventional meat sources. Green lentils (Lens culinaris), which are a great alternative to meat since they are high in protein, fibre, and other vital elements. The edible seeds of green lentils, formally known as Lens culinaris, a species of legume, are a major reason for their widespread cultivation. They are a great source of protein, dietary fibre, vitamins, and minerals, all of which are vital elements. Given their flavor-friendly taste, texture, and capacity to absorb flavours, green lentils present an appealing choice for creating plant-based meat substitutes. They’re a distinct flavour and texture that can replicate the sensation and flavour of conventional meat products. The research also looks into the useful qualities of green lentils, such as their resemblance to the texture, appearance, and flavour of regular meat. It examines various methods of processing, such as extrusion and texturization, to improve the sensory qualities and general acceptability of items derived from green lentils that resemble meat. This study also investigates the environmental impact of using green lentils as a protein source. When compared to the production of traditional meat, lentil farming uses less land, water, and energy. According to the study, green lentils have the potential to be a more environmentally friendly source of protein than sources based on animals by evaluating the carbon and water footprints they leave behind during every stage of production. The study also looks into how green lentil-based plant-based meat products are perceived by consumers and how they are accepted by the market. In order to determine consumer acceptance and potential adoption hurdles, surveys and sensory evaluations are used to examine consumer attitudes towards sustainability, health, and flavour preferences. Overall, this study sheds light on the potential of green lentils as a more environmentally friendly source of protein for plant-based meat. It draws attention to their nutrient profiles, practical qualities, effects on the environment, and market possibilities. The findings support continuing initiatives to create environmentally friendly protein sources and advance a more sustainable food system.