Low fat and high protein meat analogue of cowpea (Vigna unguiculata) with stabilizer cocoa pod husk extract (Theobroma cacao L.)

Abstract

Meat analogue is a plant-based protein product with nutritional and sensory qualities similar to conventional meat. Meat analogue is usually made from wheat flour. People with gluten intolerance can not consume wheat flour. Gluten-free meat analogue is appropriate for such people. In this research, gluten-free meat analogue was made from cowpea flour and cocoa pod husk extract, in three different formulations. Cocoa pod husk extract serves as stabilizer and sticking agent. The formulation was based on the ratio of the main ingredients. The ratios were 98.5:1.5 (A), 99.0:1.0 (B), and 99.5:0.5 (C). The control meat analogue was made from cowpeas flour and commercial pectin with the ratio of 98.5: 1.5. The parameter of quality was the physicochemical aspect including moisture content, ash content, fat content, protein content, carbohydrate content, fibre content, amino acid quality, and in vitro protein digestibility. In addition, the microbiological, texture, and sensory analysis were also conducted. Meat analogue B had 41.56% water content, 4.71% ash content, 3.88% fat content, 19.16% protein content, 8.75% soluble fibre content, 10.21% insoluble fibre content, protein digestibility 65.94%, total plate count of 4.40×102 CFU/g and yeast and mould count of 2.27×102 CFU/g. It is considered the best formulation among the meat analogues.