ABSTRACT

This study is centered on producing meat analogues from underutilized legumes like cowpea and pigeon pea. The study design used for this study is an experimental design. Materials used are, soybean, cowpea and pigeon pea. The meat analogues were produced using production technology of meat analogue, which involves soaking, grinding, sieving, cooking, coagulating (using lemon), pressing, spicing and frying. The meat analogues produced were subjected to chemical and sensory analysis using soybean meat as a control. The proximate composition of the meat analogue ranged from SMB 100 (20.46% to 25.76%) PPM102, protein CPM101 (19.20% to 25.91%) SBM100, fat PPM102 (3.65% to 5.68%) SMB100, fibre SMB100 (0.38% to 1.81%) PPM102, ash SMB100 (1.55% to 2.51%) CPM101, carbohydrate PPM102 (44.63% to 49.79%) CPM101 and energy value PPM102 (299.62% to 338.81%) SMB100. The vitamin composition of the samples, meat analogue ranged from vitamin B₁ CPM101 (2.28mg/100g to 0.83mg/100g) PPM102, vitamin B₂ CPM101 (0.07mg/100g to 0.17mg/100g) PPM102, vitamin B₃ and vitamin C PPM102 (16.42mg/100g to 32.51mg/100g) CPM101. Mineral Composition of the biscuit ranged from Calcium PPM102 (41.68mg/100g to 201.08mg/100g) CPM101, magnesium CPM101 (79.44mg/100g to 155.08mg/100g) PPM102, potassium SMB100 (69.74mg/100g to 250.01mg/100g) CPM101 and zinc PPM102 (0.50mg/100g to 7.90mg/100g) CPM101.The antinutrient properties of the meat analogue samples ranged from phytate SBM100 (0.35mg/100g to 0.81mg/100g) PPM102, tannin PPM102 (0.26 mg/100g to 1.22 mg/100g) CPM101, saponin CMP101 (0.19 mg/100g to 1.05 mg/100g) SBM100, alkanoid CPM101 (0.40 mg/100g to 0.47 mg/100g) SBM100, trypsin inhibitor CPM101 (0.05 mg/100g to 1.30 mg/100g) PPM102. The meat analogue samples did not vary significantly (P< 0.05) in terms of mouthfeel, taste, and appearance. In conclusion, Though, partial substitution of samples considerably can improve the physicochemical properties of the meat analogue, especially in proximate, functional and anti-nutrient compositions. The values obtained show that the meat analogue produced from soybean, cow pea and pigeon pea are not good sources of vitamins and minerals.