%0 Journal Article
%T Meat Analogue Derived from Common Legumes
%A Dolly P. Maroma
%J Open Access Library Journal
%V 2
%N 1
%P 1-10
%@ 2333-9721
%D 2015
%I Open Access Library
%R 10.4236/oalib.1101249
%X This research study aimed to explore the possibility of utilization of
other common legumes i.e. white
kidney beans and lima beans that can mimic the texture and taste of natural
meat counterpart and to establish recommendations for other legumes as a
considerable raw material substitute in production of texturized vegetable
protein (TVP) that can simulate natural meat in terms of organoleptic
properties that comprise equivalent ingredient functions as soybean based meat
analogues. The meat analogue from common legumes was developed using the
combination of indigenous legumes, which are commonly available all seasons,
such as cannellini, lima and white kidney beans. Based on the microbiological
analysis, the Aerobic Plate Count of the product has an actual value of less
than 104 cfus/g sample, the Psychotropic count accounts to less than
103 cfus/g sample, the Coliform count with an actual value of less
than 102 cfus/g sample, Yeast and Molds count of less than 10 cfus/g
sample, E. coli Count with an actual
value of less than 10 cfus/g sample and negative findings for Salmonella Determination.
In terms of acceptability of the product, the appearance, aroma and texture got
a mean score of 7 which is interpreted as moderately based on the hedonic
rating scaling. The taste or flavor attribute got a mean score of 8 which is interpreted
as very much and 7.35 for overall acceptability which is interpreted as moderately
as well. The product passed the BFAD standards in terms of microbiological
analysis. The product passed the evaluation for overall acceptability.
%K Meat Analogue
%K Legumes
%K Textured Vegetable Protein (TVP)
%U http://www.oalib.com/paper/3132824