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.